Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks

Detalhes bibliográficos
Autor(a) principal: Graça, Carla
Data de Publicação: 2020
Outros Autores: Marques, Diego, Sousa, Isabel, Monteiro, António R.G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/21786
Resumo: 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 solutions
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spelling Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacksxanthan gumcoating solutionfat replacementextruded snacksFood 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 solutionsSpringerRepositório da Universidade de LisboaGraça, CarlaMarques, DiegoSousa, IsabelMonteiro, António R.G.2021-09-13T10:22:47Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/21786engJ Food Sci Technol (August 2020) 57(8):3151–3156https://doi.org/10.1007/s13197-020-04542-yinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:51:19Zoai:www.repository.utl.pt:10400.5/21786Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:18.743979Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
title Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
spellingShingle Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
Graça, Carla
xanthan gum
coating solution
fat replacement
extruded snacks
title_short Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
title_full Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
title_fullStr Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
title_full_unstemmed Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
title_sort Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
author Graça, Carla
author_facet Graça, Carla
Marques, Diego
Sousa, Isabel
Monteiro, António R.G.
author_role author
author2 Marques, Diego
Sousa, Isabel
Monteiro, António R.G.
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Graça, Carla
Marques, Diego
Sousa, Isabel
Monteiro, António R.G.
dc.subject.por.fl_str_mv xanthan gum
coating solution
fat replacement
extruded snacks
topic xanthan gum
coating solution
fat replacement
extruded snacks
description 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 solutions
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2021-09-13T10:22:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/21786
url http://hdl.handle.net/10400.5/21786
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv J Food Sci Technol (August 2020) 57(8):3151–3156
https://doi.org/10.1007/s13197-020-04542-y
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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