31 research outputs found
Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
Food industries adapt their products and processes
to the needs and desires of consumers. Extruded
snacks include 10–20% fat sprinkled to fix flavors, seasonings,
and salt. Considering the need to flavor snacks and
simultaneously reduce the intake of calories, a polysaccharide
is proposed in this study as a fat replacer. Impact of
aqueous xanthan gum (Xg) solutions (0.25, 0.5, 1.0%)
under two pH conditions (3.5 and 7.0) on structural and
sensory characteristics of extruded snacks was analyzed.
Rheological features of the coating solutions, as flow
behaviour and viscoelastic profile (storage and loss moduli),
were assessed. Texture analysis, to evaluate the snacks
firmness and moisture content, water activity, retraction,
and agglomeration index of the coated snacks, were also
evaluated. Results for the aqueous Xg coatings were very
encouraging showing good coating properties, not damaging
the texture of the extrudates or causing agglomeration.
Sensory analysis reflected a good overall acceptability of
these snacks, as compared to oil-coated snacks. Therefore,
xanthan gum should be used by the industry, to replace fat,
on extruded snacks flavor coating solutionsinfo:eu-repo/semantics/publishedVersio