Abstract
Food industries are modifying their products and processes in order to adapt to the needs and desires of consumers for a healthy diet. Extruded snacks are products where 10–20% of fat is sprinkled on the product to fix flavors, seasonings and salts. Considering the need for flavoring snacks and simultaneously reducing of the calories intake, an alternative to fat, based on polysaccharides, was studied.
This work aimed to evaluate the use of aqueous gum solutions to replace the oil in the flavoring of snacks, based on texture profile of the snacks and rheology features of the coatings. Texture profile was applied in compression mode to evaluate the hardness of the coated snacks. Flow behaviour of coating solutions at different pH was determined. The moisture, water activity and refraction index of the coated snacks, was also evaluated.
Results for the aqueous coatings were very encouraging showing good coating properties and not damaging texture of the extrudates, comparing well with the oil based coatings for sensory evaluation.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Monteiro, A.R.G., Marques, D.R., Marchi, L.B., Chinellato, M.M., Berwig, K.P., Wolf, B.: Eliminating the use of fat in the production of extruded snacks by applying starch coating. Chem. Eng. Trans. 49, 625–630 (2016)
Rosalam, S., England, R.: Review of xanthan gum production from unmodified starches by Xanthomonas campestris sp. Enzyme Microb. Technol. 39(2), 197–207 (2006)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this paper
Cite this paper
Marques, D.R., Berwig, K.P., Graça, C., Monteiro, A.R.G., Sousa, I. (2020). Fat Reduction in Extruded Snacks with the Use of Xanthan Gun. In: Galindo-Rosales, F., Campo-Deaño, L., Afonso, A., Alves, M., Pinho, F. (eds) Proceedings of the Iberian Meeting on Rheology (IBEREO 2019). IBEREO 2019. Springer Proceedings in Materials. Springer, Cham. https://doi.org/10.1007/978-3-030-27701-7_3
Download citation
DOI: https://doi.org/10.1007/978-3-030-27701-7_3
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-27700-0
Online ISBN: 978-3-030-27701-7
eBook Packages: EngineeringEngineering (R0)