Waxy starch to replace vegetable fat in extruded snack aromatisation and different salt delivery way to decrease sodium intake

Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded snacks are products where 10 to 20 % of fat, and large amounts of salt, are sprinkled on to fix flavours. Considering the need for flavouring and simultaneously reducing fat and sodium on snacks, an alternative flavouring method based on polysaccharides and a different salt delivery method was studied. This work aimed to evaluate waxy starch solutions to replace the oil in snacks, and a different approach to deliver salt, decreasing sodium content while keeping the same salt perception. To change the salt level, agglomerates were made with 70 %, and 85 % salt amounts, 30 % and 15 % starch added, respectively, in three different treatments, T1 (70 % of salt), T2 (85 % of salt), and T3 (100 % of salt, without waxy starch) as a control sample. All samples were milled in the same granulometry as regular salt. The snacks were flavoured using coatings consisting of waxywater solutions. The products were analysed by evaluating: i) physical-chemical parameters (lipids and sodium content, agglomeration index analysis (IA), and colour); ii) instrumental hardness; iii) sensorial parameters with 52 non-trained tasters. The main results showed no significant differences between T1, T2, and control samples in terms of lipids, sensorial perception, colour, and texture. As expected, in the sodium content, 30 % of reduction were found in T1 and 15 % of reduction in T2 compared with control. In this context, snacks produced in the present study would be healthier without a significant saltness perception difference from the controlsinfo:eu-repo/semantics/publishedVersio

Cold Brewing Process to Produce Light Beer

Looking for new beer production techniques, the cold extraction process showed as an alternative, which is very common in producing beverages such as coffee but needs better scientific information for application in the manufacture of beer. This technique is known as Cold Brew, which aims to extract compounds through a cold solvent, in this case, water. This work aims to prepare a beer using the Cold Brew technique to remove a smaller amount of starch, thus generating a beer with a proportionally reduced final alcohol content, obtaining a body that is made classically. For the study, three treatments were made. They consisted of a standard beer as a Control (C), a cold brew (CB), and a diluted beer (DB) with the original Extract coincident with the cold brew. The physicochemical analysis, sugar quantification by HPLC, and sensorial analysis were made to evaluate the three treatments. The curves obtained for rhamnose, fructose, and sucrose showed no significant difference between C and CB but differed from DB. The C presented an average alcohol content of 5.1 + 0.07%, while the CB and DB presented 1.60 + 0.05 and 1.53 + 0.05%, respectively. Furthermore, a sensory analysis showed that the acceptance of SB and CB beers was higher than DB. Reductions in CB were obtained in; alcohol, Density, Extract, and calories compared to SB, but they meet the expectations for a beer with such a low content of fermentable sugars. This method showed potential for the manufacture of light cherries with low alcohol content, corroborating the fact that it is not a diluted beer but an alternative method for the elaboration of different styles of new beers