Routes to a healthy extruded snack: influence input materials on expansion behaviour

Lizette Oudhuis, Ricardo Nagtegaal, Katleen Vallons, Jerry van Maanen, Therese Maarschalkerweerd, Maurice Essers

Onderzoeksoutput: Digital or Visual ProductsAcademic

Samenvatting

[Webcast] In the last years, there is a large tendency to develop food products with health promoting ingredients such as reducing cholesterol level or introducing satiety related feelings via fibres. Adding, replacing or diminishing components by healthy counterparts is not straightforward, because the consumer will ask for the same textural and sensorial experience. The main question of our research is: what is the influence of the different components in indirect expanded snacks on their expansion, structure and texture? How could this knowledge be used to predict the effect on the snack characteristics by introducing healthy components, such as fibres, or diminishing or replacing salt? What is the relation between the glass transition temperature and snack expansion? How are these phenomena measurable on a quantitative and qualitative way? The latest results in this field will be discussed in this paper.
Originele taal-2English
UitgaveAACCI 2012 Annual Meeting
OutputmediaOnline
DOI's
StatusPublished - 2012
Extern gepubliceerdJa

Keywords

  • gezonde geëxtrudeerde snack
  • expansiegedrag

Vingerafdruk

Duik in de onderzoeksthema's van 'Routes to a healthy extruded snack: influence input materials on expansion behaviour'. Samen vormen ze een unieke vingerafdruk.

Citeer dit