Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours

Crispy extruded snacks were prepared by mixing ungelatinized dried potato flours from four different Taewa cultivars and a modern potato cultivar with corn flour at two different ratios (25:75; 50:50), and their quality characteristics studied. All of the potato flours showed differences in colour, dry matter content, starch content and pasting characteristics. Among the extrudates prepared with 25% potato flours, Huakaroro snacks showed an L¹ value of 51.71, whereas pure corn flour snacks had the highest L¹ value of 61.22. The b¹ at both levels of potato flour incorporation were lowest for Tutaekuri snacks. The microstructural characteristics of the extrudates such as cell structure and cell wall thickness changed considerably when potato flour was incorporated (50%) in the extruder feed. Moemoe, Tutaekuri and 100% corn flour snacks had the highest toughness, whereas the highest crispness was observed for the Huakaroro snacks. Lower and higher cold peak viscosities of 91 and 597 cP were observed for corn and Tutaekuri extrudates (in powdered form), respectively. The extrudates with 50% potato flour had higher breakdown and lower final viscosity than those containing 25% flour. The peak G′ values were highest for 100% corn, Moemoe and Karuparera snack pastes.     

Predictors of the consistency between healthy snack choice intentions and actual behaviour

The present study investigated the factors that affect the intention–behaviour consistency of healthy snack choices. Intended snack choice was assessed by asking participants (N = 538) to choose a snack on paper, out of 8 snacks (4 healthy, e.g. melon and gingerbread, and 4 unhealthy, e.g. crisps and chocolate). The next day participants chose one out of 8 different snacks for actual consumption. Participants completed a questionnaire about attitudes towards taste and health, habitual snack use, self-control, anticipated regret, and pleasantness of the snacks. Results showed that 24% of the participants with a healthy snack choice intention chose an unhealthy snack instead. Female gender, a high education level, a strong habitual healthy snack use, and a strong self-control increased the healthy intention–behaviour consistency. To facilitate healthy choices, interventions should target males and lower educated people, and focus on increasing their healthy snacking habit and self-control.     

Nudging product choices: The effect of position change on snack bar choice

The influence of product position in a row of three similar snacks with varying calorie contents was examined in a sample of 120 students (equal numbers of males and females). Three equally sized, real cereal snack bars were arranged on a vendor’s tray in three identical boxes. Two conditions were used. In the control condition, the three boxes of snack bars were positioned from left to right in ascending order of calorie content (apple/lowest calorie content = left position; apple-chocolate/high calorie content = middle position; coco-chocolate/highest calorie content = right position). In the experimental condition (nudged group), the left and middle box positions were exchanged (apple-chocolate/high calorie content = left position; apple/lowest calorie content = middle position; and coco-chocolate/highest calorie content = right position). There was a significant effect of position on participants’ snack bar selections (χ²₍₂₎ = 14.953, p = 0.001). When the apple bar was positioned on the left, it was selected 13.3% of the time (8/60), and when it was positioned in the middle, it was selected 36.3% of the time (22/60). There was no gender effect (χ²₍₂₎ = 0.713, p = 0.70). The apple bar with lowest calorie content was selected almost three times more often when it was placed in the middle than when it was placed on the left. Changing the physical placement of the snack improved snack choices. Rearranging snacks on shelves and checkout counters in grocery stores or vending machines in schools might be an easy, inexpensive and effective intervention measure to improve consumers’ snack choices.     

Physical properties and carotenoid content of maize kernels and its nixtamalized snacks

Vitamin A and protein deficiencies afflict hundreds of millions of people, and because maize is a staple food providing a large portion of energy and nutrients for many, its genetic fortification or biofortification could significantly contribute to alleviating malnutrition. Therefore, we measured carotenoid and tryptophan contents for grain, nixtamalized (lime-cooked) maize, and processed snacks of 13 maize genotypes including landraces, quality protein maize (QPM) and non-QPM hybrids. An average 36% loss of provitamin A and an 8% increase in tryptophan were observed following nixtamalization and subsequent snack preparation by deep-frying. The correlations for physical properties of grain and maize flour with provitamin A were calculated to investigate whether secondary traits may be useful as indicators of provitamin A content. The correlation of chroma values with provitamin A contents was significant (P < 0.05) for 15% and 25% hydrated maize flour (r = 0.57 and r = 0.51, respectively), but was not significant for whole maize kernels.Industrial relevanceYellow maize is used as food and feed. Possible methodologies for rapid carotenoid estimation for industrial purposes like corn flakes or for the poultry industry will be of importance. One of the objectives of this work was to establish correlation between physical parameters and carotenoid concentration in maize. The correlation of chroma values with provitamin A contents was significant (P < 0.05) for 15% and 25% hydrated maize flour (r = 0.57 and r = 0.51, respectively), which could be explored as a methodology for rapid and inexpensive estimation of provitamin A and total carotenoids in maize. Lime-cooking is the traditional method for maize preparation in Mexico and Central America. The estimation of carotenoid losses during this process and the bioavailability studies are important to measure the impact of biofortified maize in the populations with provitamin A deficiencies. During this work we have determined that an average 36% loss of provitamin A and an 8% increase in tryptophan were observed following nixtamalization and subsequent snack preparation by deep-frying.     

Suitability of chemical parameters in setting quality standards for deep-fried snacks

A study was carried out to examine the suitability of chemical parameters in setting quality standards for deep-fried snacks. Three types of the most commonly consumed deep-fried snacks in India, viz., muruku (an extruded noodle-like product made out of a mixture of rice flour and black gram dhal flour), chekodi (made out of refined wheat flour) and potato chips were analysed for chemical parameters such as peroxide value, acid value, Kreis test, p-anisidine value and thiobarbituric acid tests along with organoleptic evaluation at different time interval points (0,15,30 and 90 days) of storage, at room temperature (27±3°C). The peroxide value for fried snacks viz., muruku and chekodi, both in control and experiment increased gradually up to 30 days. However, such change was not observed with other chemical parameters. Thus, among the chemical parameters, only peroxide value appears to be suitable in setting realistic standards for deep-fried snacks up to a storage period of 30 days. The organoleptic evaluation of all the three fried snacks revealed that there is no consistent pattern for the three parameters viz., odor, taste and overall acceptability, except for chekodi.     

Antioxidant and Anti-diabetic Properties of Caryota Urens (Kithul) Flour

Starch extracted from pith of Caryota urens L. (Family: Arecaceae) palm is known as “Kithul flour” and is claimed to have health benefits according to folklore and Ayurveda. Antioxidants are believed to possess numerous health benefits. However, as yet, health benefits of C. urens flour have not been scientifically investigated. Antioxidant properties of C. urens flour were tested using different in vitro assays namely, 2,2-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺), ferric reducing antioxidant power, oxygen radical absorbance capacity and ferrous ion chelating assays. Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were also evaluated. Anti-diabetic properties were estimated using alpha amylase and alpha glucosidase enzyme inhibition assays. Dried methanolic extracts of both boiled and raw samples were used in all assays. Results of the study showed that C. urens flour possess free radical scavenging activity(raw 0.02± 0.01 and boiled 0.04±0.01 mg trolox equivalent (TE)/ g flour), electron donating reducing power (raw 0.10±0.03 and boiled 0.36±0.11 mg TE/g flour), oxygen radical absorbance capacity (raw 2.29± 0.71 and boiled 192.3 ± 57.71 mg TE/1 g flour) and metal ion chelating capacity (raw 0.03±0.01 and boiled 0.14±0.04 mg EDTA equivalents /g flour) exhibiting its antioxidant potential. TPC (raw 1.1±0.3 and boiled 5.12 ± 1.89 mg GAE/g flour) and TFC (raw 1.65 ± 0.47 and boiled 6.69 ± 1.27 μg QE/g flour) which are said to be contributed to antioxidant activities were also found. In addition, boiled flour which is generally consumed as a food has shown higher antioxidant activity. Caryota urens flour did not contain marked anti-diabetic properties. It is evident from results that Caryota urens flour has moderate antioxidant property which may associate with its traditional health claims.     

Short-term appetite-reducing effects of a low-fat dairy product enriched with protein and fibre

The objectives of this work were to investigate short-term appetite-reducing effects of an innovative low-fat yogurt enriched with protein (8 g/serving) and fibre (2.6–2.9 g/serving). Two studies were conducted using randomised cross-over designs. Healthy women consumed a mid-morning snack consisting of either the test or the control yogurt product (Study 1, n = 24: iso-energetic, not iso-weight conditions; Study 2, n = 121: iso-weight, not iso-energetic conditions) under laboratory conditions. Subjective appetite ratings (of hunger, fullness, desire to eat and prospective consumption) were recorded throughout the morning; sensory and hedonic ratings were also collected. In Study 2, two hours after consumption of the dairy snack, subsequent food intake at lunch was also measured. The test product reduced subjective appetite compared to the control (all ratings, P < 0.05). Energy intake at lunch was reduced by 274 kJ after the test compared to the control (P < 0.001). These two studies demonstrated that a low-fat dairy product enriched with protein and fibre can significantly reduce short-term appetite.     

The effect of brand names on flavor perception and consumption in restrained and unrestrained eaters

In an increasingly obesogenic food environment, making healthful food decisions can be difficult. Because consumers are often bombarded with excessive information about foods they often rely on simple heuristics to decide whether to purchase or consume a food. In the present study we tested females who were either restrained (n = 33) or unrestrained (n = 33) to determine whether their sensory perception and intake of a food would be affected by brand information. Participants were provided with in an ad libitum snack of cookies which was labeled with a brand typically associated with healthful snacks or a brand associated with unhealthful snacks. Results indicated that all participants rated the cookies with the healthful brand label as more satisfying and as having a better taste and flavor. Furthermore, restrained eaters consumed more of the healthful brand than the unhealthful brand, whereas unrestrained eaters’ consumption did not differ. Thus it appears that food-related beliefs do influence consumers’ intake, especially that of restrained eaters. Further research is warranted to investigate these beliefs in order to improve recommendations for healthful eating in a society facing an increased prevalence of overeating and obesity.     

An After‐School Snack of Raisins Lowers Cumulative Food Intake in Young Children

Snacks are an important part of children's dietary intake, but the role of dried fruit on energy intake in children is unknown. Therefore, the effect of ad libitum consumption of an after‐school snack of raisins, grapes, potato chips, and chocolate chip cookies on appetite and energy intake in twenty‐six 8‐ to 11‐y‐old normal‐weight (15th to 85th percentile) children was examined. On 4 separate weekdays, 1 wk apart, children (11 M, 15 F) were given a standardized breakfast, morning snack (apple), and a standardized lunch. After school, children randomly received 1 of 4 ad libitum snacks and were instructed to eat until “comfortably full.” Appetite was measured before and 15, 30, and 45 min after snack consumption. Children consumed the least calories from raisins and grapes and the most from cookies (P < 0.001). However, weight of raisins consumed was similar to potato chips (about 75 g) and lower compared to grapes and cookies (P < 0.009). Raisins and grapes led to lower cumulative food intake (breakfast + morning snack + lunch + after‐school snack) (P < 0.001), while the cookies increased cumulative food intake (P < 0.001) compared to the other snacks. Grapes lowered appetite compared to all other snacks (P < 0.001) when expressed as a change in appetite per kilocalorie of the snack. Ad libitum consumption of raisins has potential as an after‐school snack to achieve low snack intake prior to dinner, similar to grapes, compared to potato chips, and cookies in children 8 to 11 y old.     

Prediction of wheat tortilla quality using multivariate modeling of kernel,flour, and dough properties

Traditional wheat quality methods for bread have poor predictive power for flatbread quality, which impedes genetic improvement of wheat for the growing market. We used a multivariate discriminant analysis to predict tortilla quality using a set of 16 variables derived from kernel properties, flour composition, and dough rheological properties of 187 experimental hard wheat samples grown across Texas. A discriminant rule (suitability for tortillas = diameter > 165 mm + day 16 flexibility score > 3.0) was used to classify samples. Multivariate normal distribution of the data was established (Shapiro–Wilk p > 0.05). Logistic regression and stepwise variable selection identified an optimum model comprising kernel weight, glutenin–gliadin ratio, insoluble polymeric proteins, and dough extensibility and stress relaxation parameters, as the most important variables. Cross-validation indicated 83% model prediction efficiency. This work provides important insight on potential targets for wheat quality genetic improvement for tortillas and specialty product market.Industrial relevanceTortillas and other flatbread manufacturers currently use wheat developed for other commodities and rely on trial and error, and use of various additives to optimize product quality. Genetic development of wheat for these markets is impeded by lack of knowledge of specific grain quality parameters to target. With the growing demand for clean label and healthy offerings by consumers, the industry is looking for natural ingredients with improved functionality. This work provides the first insight into the specific wheat composition and functional parameters that can predict tortilla quality.     

Food neophobia levels of Lebanese and American college students

Food neophobia, defined as the reluctance to eat novel foods, is a personality trait that influences everyday human food choices. The objectives of this work were first, to compare food neophobia levels among American and Lebanese college students (n = 1122), second to assess the effect of personal variables such as country of residence, socio-economic status (SES) on food neophobia levels, and third to examine the effect of food neophobia levels on the familiarity and willingness to try ratings of familiar and novel foods. Average food neophobia scale (FNS) score for all respondents was 33.1 ± 11.3. Differences on FNS scores were obtained between American (29.8) and Lebanese (36.4) students (P < 0.05). Number of trips taken outside the country, frequency of eating ethnic foods and history of sickness after eating a new food were significant (P < 0.05). Food neophilic subjects had higher familiarity and willingness to try scores for familiar and novel foods.     

Effect of Milling Machines and Sieve Sizes on Cooked Cassava Flour Quality

Cassava flour has a wide range of uses and its product stability is a major advantage in exploiting its potentials for opening into new markets beyond the normal use of fresh roots and traditional food products. This study therefore examined appropriate processing methods to meet consumer needs. Dry cassava chips were obtained from the cassava breeding unit of the International Institute of Tropical Agriculture (IITA) Ibadan, Nigeria. 1 kg sample of chips was milled in each of pin, hammer, attrition and mortar mills. The flour recovered from each mill was weighed and sieved with 0.55 mm and 0.05 mm sieve apertures to compare the level of losses and final recovery percentage for each mill. The flour obtained, using the sieves for the different mills, was cooked for 5 min by mixing 200 ml of cassava flour with 400 ml of water. Sensory evaluation was conducted to assess the taste, texture, colour, plasticity and general acceptability of the cooked flours. The percentage flour recoveries were 96, 87, 75 and 62 respectively for pin, hammer, attrition and mortar mills. The results from sensory evaluation showed preference for the quality of cooked cassava flour from pin mill followed by those from hammer, attrition and mortar mills. There were significant differences (p < 0.05) in the quality of the cassava flour from the various milling machines. These results therefore suggest that products from the pin mill may be a better alternative to the popular hammer mill.     

Just a bite: Considerably smaller snack portions satisfy delayed hunger and craving

Could smaller snack portions be similarly effective in decreasing cravings or feelings of hunger as larger portions? To answer this, three common snack foods – chocolate, apple pie, potato chips – were given to 104 participants as either a small portion (x) or a substantially larger portion (5–10x). Results indicate that smaller portions satisfied one’s ratings of hunger and craving similar to larger portions, but led to a mean intake that was significantly lower than in the large portion condition (with a difference of 103 calories). This suggests that 15 min after eating a considerably smaller snack, people will have eaten much less but will feel equally satisfied.     

Effects of cricket powder on selected physical properties and US consumer perceptions of whole-wheat snack crackers

Successful introduction of insect consumption to a reluctant US population requires novel insect-based foods that are responsive to consumers’ expectations of sensory quality. Based on our ‘product appropriateness’ data, snack crackers were formulated with increasing levels of cricket powder (0%, 5%, 10%, 15%, and 20%) in substitution of whole-wheat flour. Colour, texture, flavour and overall perceptions of snack crackers were evaluated by 150 US consumers in terms of preference (2-alternative choice), degree of liking (9-point scale) and acceptability (yes/no). Flavour liking was most highly correlated with overall liking (r = 0.93). Instrumental analyses indicated that increasing cricket powder resulted in darker and harder crackers, negatively impacting colour and texture preference at 5% and 15% cricket powder addition, respectively. Snack crackers remained acceptable at 15% wheat flour substitution (80% acceptability; mean overall liking = 5.5). However, to promote future consumption, an upper limit of 7.9% cricket powder addition is recommended until sensory quality can be improved.     

Quality and filtration characteristics of sugar beet juice obtained by “cold” extraction assisted by pulsed electric field

Detailed comparison of various properties (concentration of soluble solids, purity, nature of impurities, coloration and filterability) of sugar beet juices obtained by pulsed electric field (PEF) assisted “cold” extraction (T = 30 and 50 °C) and classical “hot” extraction (T = 70 °C) was done. It was shown that application of PEF-assisted “cold” extraction results in lower concentration of colloidal impurities (especially, pectins), lower coloration and better filterability of juice. Concentration of various colorants and their intermediates decreased significantly with decreasing of the extraction temperature from 70 °C to 30 °C. Filtrate obtained by dynamic filtration of juice extracted with PEF treatment had a high purity (95.3 ± 0.4%) and low coloration (1.2×10³ IU). Obtained data suggest that PEF-assisted “cold” extraction is a promising method for preparation of sugar beet juices with high purity.     

Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: A segmentation study

Elderly face an increased risk of nutritional deficiencies due to reduced appetites and increased nutritional needs. The development of appealing enriched functional foods holds a great potential for improving the nutritional status of this group of consumers. However, the elderly population is strongly heterogeneous, which poses a challenge to fulfilling their nutritional needs. Therefore, this study aimed to illustrate and examine the heterogeneity in elderly consumers’ acceptance of carriers for enrichment. In an online survey, respondents (N = 303, M_age = 66.9) were asked to rate their willingness to trial purchase a set of carriers enriched with protein, that varied systematically in terms of healthiness (healthy vs. unhealthy), novelty (novel vs. traditional), and meal type (meal component vs. snack). Overall, respondents reported low willingness to purchase protein-enriched foods and indicated that they preferred to consume more protein-rich conventional foods, should they need to increase their protein intake. The identification of heterogeneity in carrier acceptance, especially regarding product novelty and meal type, suggested that there was room for improvement in product acceptance. Indeed, willingness to trial and repeat purchase protein-enriched carriers were considerably higher for product formats that were tailored to six subgroup of respondents. These findings underline the merits of taking heterogeneity into account when commercialising functional foods among elderly. Future studies may want to look into additional ways to reduce scepticism among elderly regarding the use of enriched food.     

Do healthy,child-friendly fruit and vegetable snacks appeal to consumers? A field study exploring adults’ perceptions and purchase intentions

The majority of children in the U.S. do not consume enough fruits and vegetables (FV). Children’s liking of and preferences for FV are consistent predictors of intake, as are factors such as availability and accessibility, which are largely under the control of parents and caregivers. This study was designed to examine parents’ and caregivers’ current purchasing habits regarding child-friendly (CF)-shaped foods and pre-cut produce; determine their sensory perceptions of CF-shaped vs. regular-shaped pre-cut FV; and, to ascertain their willingness to pay slightly more for CF-shaped FV compared to fresh, whole produce. Healthy, CF-shaped fruit and vegetable snacks were developed by cutting FV into CF shapes (butterfly, chick, flower, teddy bear). Participants (n = 298) were adults, the majority of whom (66.1%) reported having children at home. Participants who reported having children at home consistently recognized CF-shaped fruit and vegetable samples as CF-shaped foods, while 64.4% of participants with children at home perceived regular-shaped pre-cut fruit and vegetable samples as CF-shaped foods. Participants rated CF-shaped samples as more visually appealing than regular-shaped samples, (p < 0.0001) and were 34% more likely to select CF-shaped samples. Female gender, the presence of children in the home, and frequent self-reported purchase of pre-cut produce were also significant positive predictors of visual appeal. Taste and texture ratings were not consistently significantly higher for CF-shaped fruit and vegetable samples. CF shape predicted higher willingness to pay extra for the fruit and vegetable product (p = 0.0057), as did frequent purchase of pre-cut produce and CF-shaped foods. Adults, particularly females and individuals with children in the household, find CF-shaped FV highly visually appealing and are willing to pay slightly more for these foods. Healthy, ready-to-eat, CF-shaped fruit and vegetable snacks may be a promising marketing strategy to help increase fruit and vegetable intake among children.     

Proximate,Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour

“Ukpo” (Mucuna flagellipes) seed flour is one of the soup thickeners used in most rural Igbo-speaking communities of Southern Nigeria. Its preparation is usually associated with long cooking time which is required to soften the cotyledon before grinding as well as reduce the anti-nutritional components of the seed. This work was therefore aimed at determining the effect of boiling time on some functional properties and antinutritional properties of the ukpo seed flour. The result obtained showed that there were slight reductions in the protein, fat and ash content as boiling time increased probably due to leaching. All the functional properties analysed increased significantly (p ≤ 0.05) with increasing boiling time. The water absorption, oil absorption and emulsion capacities increased from values of 1.60 ml/g, 1.23 ml/g and 9.3 ml/g respectively at 0 minutes to 3.2 ml/g, 2.8 ml/g and 17.66 ml/g respectively at 60 minutes. The bulk density and swelling index also increased from 0.72 g/ml to 1.17 cm³/cm³ and from 1.02 g/ml to 1.36 cm³/cm³ respectively. The oxalate, tannin, saponin, phenol and phytate contents decreased significantly (p ≤ 0.05) with increasing boiling time. The values at 60 minutes boiling time were 0.14%, 0.182%, 0.434%, 0.146% and 0.719% respectively. These results suggest that heat treatment improves the performance of the Ukpo flour in soup thickening while reducing to a large extent the anti-nutritional properties.     

Americans’ acceptance of black soldier fly larvae as food for themselves,their dogs,and farmed animals

This paper investigates consumer attitudes towards Hermetia illucens larvae (aka Black Soldier Fly Larvae; BSFL) and other insects in two forms: dried whole insects and insect flour incorporated into a familiar food. In two studies, we assessed the willingness of American adults to try eating them directly, eating animals fed on them, and feeding them to their pet dog. Participants were significantly more willing to try food made with insect flour than to eat the whole insects, with the same pattern emerging for acceptability of insects in dog food. BSFL were roughly as acceptable as other insects (crickets, mealworms, ants). On average, participants had negative attitudes towards eating BSFL on their own, but the majority were willing to try foods containing BSFL in the form of insect flour or rendered fat. There are also suggestions in the data that indirect routes of consumption (e.g., consuming animals that have eaten insects, or feeding insects to one’s dog) are more acceptable than direct consumption. Our results suggest that BSFL are relatively well-received by consumers and are a promising alternative to the farmed animals more commonly used in pet food.