Development of Grain-Based Protein Rich Extruded Snack Foods Using D-Optimal Mixture Design
S. MangarajPraween NishadRajeev Ranjan ThakurSumedha DeshpandeRokayya SamiAmani H. AljahaniFatimah A. M. Al‐ZahraniKhalid M. AlmutairiMahmoud Helal
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In developing nations, malnutrition is one of the main factors contributing to child mortality. To tackle this threat, the development of grain-based, protein-rich, and nutrient-dense extruded foods has been suggested. In this study, 16 experiments were generated using D-optimal mixture design and, the blending ratios of ingredients for the development of protein rich snack food were optimized. The optimum value for independent variables corresponding to highest desirability (0.775) was recorded as 25% corn, 23.79% rice and 11.21% defatted soy flour. The value of response variables in terms of nutritional quality of developed product viz. protein, fat, carbohydrate and energy content were found to be 20.52%, 1.34%, 55.13% and 337.23 kcal whereas, the sensory quality viz. texture and overall acceptability were obtained as 5.78 N and 7.53, respectively. The product packaged in PET/PET-MET/LDPE was found to be safe for consumption up to six months.Keywords:
Snack food
Nutrient density
Broken rice
Refined grains
Snack food
Nutrient density
Nutrition facts label
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Abstract Objective: To evaluate snacking and diet quality among US adolescents. Design: Cross-sectional analysis examined snack frequency (snacks/day), size (kcal/snack) and energy density (kcal/g/snack) as predictors of diet quality using the mean of two 24-h dietary recalls. Diet quality was assessed using the Healthy Eating Index (HEI-2015, 0–100), a mean adequacy ratio (MAR, 0–100) for under-consumed nutrients (potassium, fibre, Ca, vitamin D) and mean percentage of recommended limits for over-consumed nutrients (added sugar, saturated fat, Na). Linear regression models examined total snacks, food only snacks and beverage only snacks, as predictors of diet quality adjusting for demographic characteristics and estimated energy reporting accuracy. Setting: 2007–2018 National Health and Nutrition Examination Survey. Participants: Adolescents 12–19 years ( n 4985). Results: Snack frequency was associated with higher HEI-2015 ( β = 0·7 (0·3), P < 0·05) but also with higher intake of over-consumed nutrients ( β = 3·0 (0·8), P ≤ 0·001). Snack size was associated with lower HEI ( β = –0·005 (0·001), P ≤ 0·001) and MAR ( β = –0·005 (0·002), P < 0·05) and higher intake of over-consumed nutrients ( β = 0·03 (0·005), P ≤ 0·001). Associations differed for food only and beverage only snacks. Food only snack frequency was associated with higher HEI-2015 ( β = 1·7 (0·03), P ≤ 0·001), while food only snack size ( β = –0·006 (0·0009), P ≤ 0·001) and food only snack energy density ( β = –1·1 (0·2), P ≤ 0·001) were associated with lower HEI-2015. Conversely, beverage only snack frequency ( β = 4·4 (2·1) P < 0·05) and beverage only snack size ( β = 0·03 (0·01), P ≤ 0·001) were associated with higher intake of over-consumed nutrients. Conclusions: Smaller, frequent, less energy-dense food only snacks are associated with higher diet quality in adolescents; beverages consumed as snacks are associated with greater intake of over-consumed nutrients.
Snacking
Snack food
Nutrient density
Energy density
Food frequency questionnaire
Added sugar
Food group
Cross-sectional study
Healthy eating
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Snack bars are convenient and nutritious food composed of several ingredients. It also can be supplemented by some health-promoting substances such as pea protein isolate (PPI). The aim of this study was to formulate a high-protein snack bar using pea protein isolate using INMUCAL-Nutrients V.4.0. Moreover, the product qualities of PPI snack bars in term of physical and sensory qualities and nutritive values were also determined. Protein content of the PPI snack bars (20-25 g per 100 g sample) was criteria for the formulation. As the result the physical qualities of PPI snack bars showed that water activity was below 0.65, therefore snack bars should be stable against microbial growth. No significant difference was found in color values between the PPI snack bar and the control formula, but PPI snack bars had higher hardness than the control formula. The energy, carbohydrate, protein, fat and dietary fiber of PPI snack bar was 439.40 kcal, 46.88 g, 22.20 g 18.12 g and 7.17 g per 100 g, respectively. Moreover, it had balanced energy distribution of carbohydrate: protein: fat at 54:25:21. The results from the sensory evaluation indicated that the liking score of appearance, color, odor, taste texture and overall liking of PPI snack bars were higher than 7 (like moderately). Therefore, PPI appears to be an alternative ingredient used to improve the nutritional quality of the high protein diet bar
Snack food
Pea protein
Ingredient
Control sample
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In developing nations, malnutrition is one of the main factors contributing to child mortality. To tackle this threat, the development of grain-based, protein-rich, and nutrient-dense extruded foods has been suggested. In this study, 16 experiments were generated using D-optimal mixture design and, the blending ratios of ingredients for the development of protein rich snack food were optimized. The optimum value for independent variables corresponding to highest desirability (0.775) was recorded as 25% corn, 23.79% rice and 11.21% defatted soy flour. The value of response variables in terms of nutritional quality of developed product viz. protein, fat, carbohydrate and energy content were found to be 20.52%, 1.34%, 55.13% and 337.23 kcal whereas, the sensory quality viz. texture and overall acceptability were obtained as 5.78 N and 7.53, respectively. The product packaged in PET/PET-MET/LDPE was found to be safe for consumption up to six months.
Snack food
Nutrient density
Broken rice
Refined grains
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Abstract Objective : To quantify and compare the nutrient‐density of commonly consumed snacks using two nutrient‐density measures, Nutrient Rich Foods Indices 9.3 (NRF 9.3) and 15.3 (NRF 15.3). Design : Identify commonly consumed categories of snacks and individual snack foods, calculate NRF 9.3 and 15.3 scores, rank snacks by category and by individual food based on nutrient density, compare and contrast scores generated by the two NRF Indices. Main Outcome Measures : NRF 9.3 and 15.3 scores. Analysis : Averages and standard deviations of nutrient‐density scores for each snack category. Results : Vegetables and coffee/tea received the highest category scores on both indices. Cakes/cookies/pastries and sweets had the lowest category scores. NRF 9.3 scores for individual snacks ranged from –46 (soda) to 524 (coffee). NRF 15.3 scores ranged from –45 (soda) to 736 (coffee). Conclusions and Implications : If added to food labels, NRF scores could help consumers identify more nutritious choices. The differences between NRF 9.3 and 15.3 scores generated for the same foods and the limitations of these indices highlight the need for careful consideration of which nutrient‐density measure to include on food labels as well as consumer education.
Nutrient density
Profiling (computer programming)
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Healthy eating patterns, as described by dietary guidelines, typically favor whole grains, low-fat dairy, vegetables, fruit, legumes, and nuts and seeds. Nutrient-profiling (NP) models capture nutrient density of individual foods and can inform healthier food choices. Although whole grains are prominently featured in most dietary guidelines, they are not included in most NP models. Healthy foods, as identified by most NP models, are those that contain limited amounts of energy, saturated fat, total or added sugar, and sodium. As global dietary guidance turns to foods and food groups as opposed to individual nutrients, future nutrient-density metrics may need to do the same. Potential methods to incorporate whole grains into the overall concept of nutrient density and into selected NP models are outlined in this review. Incorporating whole grains into the Nutri-Score, Health Star Rating, or the Nutrient Rich Food index will require further analyses of dietary nutrient density in relation to health outcomes across diverse population subgroups. We present the rationale for how the inclusion of whole grains in NP models can assist in the implementation of dietary guidance.
Nutrient density
Energy density
Added sugar
Refined grains
Food Choice
Food group
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The present study was conducted on development, quality evaluation of snack food prepared with multipurpose flour, namely wheat flour, gram flour, moong flour and urad flour, fried in refined and sunflower oil.The ultimate purpose of incorporation of urad flour and moong flour in the wheat and gram flour was to increase nutritional value of snack food.The urad and moong flour which are very rich in essential amino acid especially lysine, protein content and minerals was taken for incorporation as a substitute of highly priced protein food that will be obtained from animal sources.These flours also contain large amount of carbohydrates thus provide high energy.Eight snack food samples were prepared by the combination of different flour fried in different oil sources.The snack food prepared by the combination of wheat and gram flour has higher fat content.The urad flour and moong flour were incorporated in different proportion (2.5%, 5%, 7.5%).The fat content of control samples was found between 26.82 to 33.11% (fried in mustard oil) and 23.30 to 30.71 (fried in sunflower oil) during 90 days of ambient storage.The pH value of snack food sample treated with 7.5% moong-urad flour(each) was found between 6.68 to 7.15 (fried in mustard oil) and 6.73 to 7.18 (fried in sunflower oil) at the end of 90 days of ambient storage.It has been noticed that the snack food samples fried in refined oil is of higher nutritional values than snack food samples fried in sunflower oil.
Sunflower oil
Snack food
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Corners stores in low-income communities are a promising setting to intervene in youth whole grain intake. One strategy that may encourage whole grain intake is if corner stores were to pair and sell whole grain snacks in combination with either a liked fruit or vegetable and an optional condiment (i.e., a whole grain snack pack). This study examined youth in terms of their (1) liking of fruits, vegetables, and whole grain snacks; (2) perceptions about which fruits and vegetables pair best with whole grain snacks; and (3) willingness to pay for a whole grain snack pack. One-time intercept surveys were conducted with 10–18-year-olds (n = 402) who visited a New York City (NYC) corner store (n = 34) participating in the City Harvest Healthy Retail Program. On average, youth were willing to spend $2.38 (SD $4.32) on a whole grain snack pack. Higher overall liking scores for vegetables and whole grain snacks were associated with willingness to spend 24.4% (95% confidence interval (CI): 11.5–38.7%) and 21.6% (95%CI: 5.2–40.6%) more on whole grain snack packs, respectively. In conclusion, youth are receptive to purchasing whole grain snack packs from NYC corner stores participating in a healthy retail program.
Snack food
Refined grains
Portion size
Whole wheat
Healthy food
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This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture and 85ºC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.
Snack food
Broken rice
Corn flour
Central composite design
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