Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes
- PDF / 5,447,192 Bytes
- 20 Pages / 595.224 x 790.955 pts Page_size
- 66 Downloads / 143 Views
ORIGINAL ARTICLE
Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes R. G. M. van der Sman1
· J. Williams2 · J. R. Bows2
Received: 8 March 2020 / Accepted: 17 September 2020 © The Author(s) 2020
Abstract In this paper, we investigate the functionality of potato-based ingredients present in indirectly expanded snacks via careful analysis of their transformation during processing. This research is driven by the desire of industry to develop similar snacks for upcoming markets, where the potato-based ingredients are replaced by other starch sources, which are locally available and at a lower cost. For a range of reformulated snacks, the transformations of starchy ingredients are analysed with a wide variety of experimental methods, like DSC, XRD, and XRT. Our analysis shows that ingredients undergo little transformations during extrusion, which is indeed intended to be mild. During frying native tuber starches (potato and tapioca starch) fully gelatinize, while cereal starches show little gelatinization and swelling. Despite the gelatinization of tuber starches, the particulate character of ingredients is retained. Replacement of pregelatinized potato starch with other starches shows little change in structure. The evolution of the structure of the reformulated snacks are analysed with the CDS formalism. We conclude that gel formers and hard fillers present in the analysed formulations had little functionality regarding texture or structure. For texture, it appears to be required that the matrix composes of a bicontinuous structure of soft fillers, namely gelatinized tuber starches and potato dehydrates. Both these ingredients can be replaced by other tuberstarch sources if the aggregation of the two soft fillers can be prevented. Commercial availability of tuber flours can still be an issue. Keywords Expanded snacks · Ingredient functionality · Reformulation
Introduction Potato-based snacks are very popular in the Western world. Most of the potato-based snacks are made via indirect expansion. Using a single screw extruder at low temperature, ingredients are mixed and shaped into a halfproduct (a pellet), which is dried for long shelf-life stability [1]. This cold extrusion is intended to be mild, without starch gelatinization, similar to pasta processing [3, 33]. Pellets are expanded via frying them in hot oil. Often, Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11483-020-09652-w) contains supplementary material, which is available to authorized users. R. G. M. van der Sman
[email protected] 1
Wageningen Food Biobased Research Wageningen University & Research, Wageningen, Netherlands
2
PepsiCo R&D, Leicester, UK
these snacks have been developed in an artisanal way, while lacking the explicit knowledge of the ingredient functionality regarding structure and texture [26, 27]. This lack of knowledge poses problems for the industry for producing similar indirectly expanded snacks available for
Data Loading...
