Antioxidant potential and quality characteristics of Mediterranean fruit‐based extruded snacks

‘Mediterranean snacks’ (dried fruits and nuts as principal ingredients), a little known food product with a high nutritional value, might be considered a good alternative for consumers looking for healthy snacks. The aim of this research was to determine the physicochemical properties and nutritional value of this type of food stuff (traditionally called ‘fruit cakes’ in Mediterranean countries) and to evaluate their phenolic content and antioxidant activity. All the fruit‐based extruded snacks studied are shelf‐stable at room temperature (because of their pH and water activity values). The final product has a low moisture (<32%) and high sugar content (>30%), the only sugars being those naturally present in the food. All the fruit‐based extruded snacks had a dietary fibre content higher than 10% (high‐fibre foods). Date extruded snack and apricot extruded snack showed the highest total phenolic and flavonoid content and also the highest antioxidant activity as determined by the DPPH and FRAP methods.     

Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature

BACKGROUND: Cereal‐based snacks are usually low in protein and other nutrients. Increased health awareness of consumers has led the food industry to develop fortified snacks with functional ingredients. Three types of extruded corn‐fish snacks, containing 150 g kg^?1 carp mince and 150 g kg^?1 trout mince, 30 g kg^?1 freeze‐dried saithe protein and a regular corn snack (control). were produced to study quality changes and storage stability of the products during 6‐month storage at 27 ± 2 °C. RESULTS: All products had the same level of water activity and proximate composition except for protein. Fortified snacks had a protein content of 93–98 g kg^?1, compared with 65 g kg^?1 in the control. A significant increase was observed for peroxide value during storage (0.0 to 2.8 meq kg^?1). Scores for attributes describing oxidation and off odors and flavors increased after 5–6 months' storage but attributes describing puffed corn snack odor and flavor did not change during storage of any of the products. CONCLUSION: Extrusion of corn grits with fish flesh/fish protein can be used to produce high‐protein products that would be an option to provide nutrient snacks for consumers and to increase fish consumption. Copyright © 2011 Society of Chemical Industry     

Gluten‐Free Snacks Using Plantain–Chickpea and Maize Blend: Chemical Composition,Starch Digestibility,and Predicted Glycemic Index

An increase in celiac consumers has caused an increasing interest to develop good quality gluten‐free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep‐frying of unripe plantain, chickpea, and maize flours blends produced gluten‐free snacks with high dietary fiber contents (13.7–18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten‐free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten‐free snacks was similar to that chili‐flavored commercial snack. It was possible to develop gluten‐free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten‐free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community.     

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.     

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.     

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

Soybean sprouts cultured in 20 mm FeSO₄ were introduced into corn snacks (1.75–3.50%) to supplement iron. The effect of extrusion process on the ferritin iron stability and on product quality was studied. Iron stability in these fortified snacks depended mainly on feed moisture levels, with the best results seen when the feed moisture and temperature were 12% and 110 °C, respectively. Lower feed moisture was beneficial to hardness, expansion ratio and bulk density, while lower temperature increased snack hardness and density, while worsening the expansion ratio. The snacks’ water absorption was strongly and directly dependent on the temperature, while their solubility mainly depended inversely on feed moisture. All of the variables tested altered the colour of the snacks. The conditions that were best for producing the ferritin‐fortified snacks – 12% feed moisture, and temperature equal than or less to 140 °C – may yield a product with the desired quality features.     

Nutri-Score,multiple traffic light and incomplete nutrition labelling on food packages: Effects on consumers’ accuracy in identifying healthier snack options

Front-of-package (FOP) nutrition labels are designed to help consumers evaluate the healthiness of foods and to promote healthier food choices. In this study, an online experiment with Swiss consumers (N = 1313) was conducted to compare the effects of different nutrition label formats on consumers’ evaluations of snack food healthiness. Participants were asked to select the healthier option in 105 pairwise comparisons of 15 salty snacks. The participants were randomly assigned to one of five conditions: the FOP presented with (1) the nutrition facts table, (2) the multiple traffic light (MTL), (3) the Nutri-Score, (4) the Nutri-Score on half of the products, or (5) no nutrition information (control). The consumers’ evaluations of the snacks’ healthiness were fairly accurate, even without being given nutrition information on the packaging. The Nutri-Score led to the greatest accuracy in identifying the healthier of two snacks (when using the British FSA/Ofcom nutrient profiling score to determine product healthiness); however, this had only a minimal effect on the evaluation when only some of the products were labelled. Both FOP labels were superior to the FOP with and without the nutrition facts. This indicates that for maximum effectiveness, the labelling of all available products is needed. The perceived usefulness and public support of mandatory implementation were higher for the MTL than for the Nutri-Score label; however, for the latter, perceived usefulness and public acceptance were higher among the participants who became familiar with the label during the experiment than among those who did not.     

Nutrient‐Rich Foods: Applying Nutrient Navigation Systems to Improve Public Health

ABSTRACT: The American diet is high in calories, but low in nutrients. To help consumers obtain more nutrition from the calories they consume, research is underway to develop a nutrient profiling approach that can be used to evaluate individual foods and help people build healthful diets. A nutrient profiling system that rates individual foods based on their nutrient content needs to be both science‐driven and user‐friendly, allowing consumers to make more healthful food choices within and across all the food groups. A recent survey, commissioned by the Nutrient Rich Food Coalition, reveals that the majority of consumers and nutrition professionals believe that better information about a food's total combined nutrient content would be effective and useful in helping them make more nutrient‐rich food choices.     

Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace

Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of applications. The current study was performed to evaluate the overall liking of a pomace-enriched thin crispy-baked bread product in five European countries, and to obtain suggestions for improvements. Moreover, data on the frequency of snack consumption, openness to new foods and an opinion on residues in food applications were acquired. Four hundred and sixty-six consumers from United Kingdom, Spain, Sweden, Italy and Germany were involved. On a 9-point hedonic scale, the pomace cracker was rated towards the direction of liking with 5.94 ± 1.90 on average. Contingency tables showed that the overall-liking correlated highly significant (p < 0.01) with the country of origin and sex of the respondents and their openness to new products. Significantly higher liking scores were provided by British and Spanish consumers and, among these respondents, savoury snacks were stated to be consumed most frequently. Therefore, the snack consumption frequency also appeared to be a driver for cross-national differences in hedonic responses. The consent for using pomace in food products was remarkably high (>90%) in all countries and stresses consumer awareness in terms of healthy longevity and sustainability.     

Liking and consumption of high-fiber snacks in preschool-age children

Increased consumption of fiber has been associated with better diet quality and lower risk for chronic diseases. Most preschool-age children in the US do not meet the recommended intake level of fiber, however, many daycare administrators struggle with the decision to provide high-fiber foods because children may not eat them. This study was a prospective community-based trial designed to explore whether children would like and eat high-fiber snacks that were served at daycare. We provided novel high-fiber snack foods to 2-5 year olds participating in two day-care centers (n = 41). Overall liking ratings were obtained using a three-level age-appropriate likert-scale. Snack consumption was measured using the plate-waste method. Results showed that children consumed normal amounts of energy from snacks. There was no association between mean energy consumed from snacks in the groups of children who liked and those who were neutral or did not like the snack, indicating that liking did not influence consumption or that intakes did not vary enough between the two groups to detect a significant difference. The implication of our study is that fiber intake in young children could potentially be increased by serving high-fiber snacks at daycare centers.     

Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumption

Scope : In order to validate the in vivo function of putatively healthy molecules in foods, human intervention studies are required. As the subject's compliance concerning intake or abstinence of a given food is considered mandatory to be monitored by biomarkers, the objective was to identify analytical markers for coffee consumption. Methods and results : Urine samples collected from coffee drinkers were compared with those of non‐coffee drinkers using hydrophilic liquid interaction chromatography (HILIC)/time‐of‐flight mass spectrometry‐based metabolite profiling. Two urinary molecules, found to be contributing most to the dissimilarities between both groups, were identified as N‐methylpyridinium (NMP) and trigonelline and their suitability as coffee‐specific biomarkers was validated by means of a coffee intervention study. After the volunteers (five females and four males) consumed a single dose of coffee, morning urine was collected for 10 days while staying abstinent from any coffee. HILIC‐MS/MS‐stable isotope dilution analysis (SIDA) revealed elevated urinary concentrations of trigonelline and NMP for up to 48 (p=0.001) and 72 h (p=0.002), respectively, after coffee consumption when compared with non‐coffee drinkers. Conclusion : Analysis of urinary NMP allows to check for coffee consumption within a period of 3 days and is proposed as a dietary biomarker which might be used as an analytical probe to control compliance in human intervention studies on coffee.     

The influence of demographic,physical, behavioral,and dietary factors on hemoglobin adduct levels of acrylamide and glycidamide in the general U.S. population

Purpose: This study aims to better understand the individual characteristics and dietary factors that affect the relationship between estimated consumption of acrylamide and measured acrylamide hemoglobin adduct levels (HbAA) and glycidamide hemoglobin adduct levels (HbGA). Methods: Acrylamide levels in individual food items, estimated by the U.S. Food and Drug Administration, were linked to data collected in the 2003–2004 National Health and Nutrition Examination Survey. Multivariable linear regression was used to evaluate the relationship between estimated consumption of acrylamide and HbAA. Results: A significant association between acrylamide intake and HbAA was observed, after adjustment for gender, race/ethnicity, smoking status, age, and BMI (R² = 0.34). Across quartiles of acrylamide consumption, HbAA and HbGA levels increased monotonically. Among nonsmokers, an evaluation of three heavily consumed, high AA concentration foods showed a positive trend between the consumed amount of fried potatoes and HbAA in children, adolescents, and adults. A significant positive trend between the consumed amount of potato chips or coffee was indicated in adolescents, adults, and seniors. Conclusions: Consumption of some individual foods affects HbAA concentrations more strongly and in an age-dependent manner. Our results suggest that effective dietary guidelines for controlling acrylamide intake should be subpopulation specific.     

QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE

A maize‐based snack was fortified with partially defatted soybean (PDS) at 10, 20 and 30% of total weight and analyzed for physical (expansion ratio, density, color and texture [brittleness, breaking strength and hardness]), chemical and sensory characteristics. Incorporating PDS in a maize‐based snack had a positive effect on chemical properties but had a negative effect on the physical and sensory characteristics. The results showed a protein range of 9.3 ± 0.90% in 100% maize‐based snacks to 19.3 ± 1.03% in 30% replacements with soybean. The overall consumer acceptability test showed a score range between 4.1 ± 0.82 in 30% level of fortification and 8.2 ± 1.04 in 100% maize and 10% fortified extrudate. Panelists perceived the puffed extrudates with 20 and 30% PDS as not puffy or crispy, less acceptable and harder to crack. Up to 20% of PDS could be used in maize‐based puffed extrudates.     

Influence of saponins and tannins on intake and nutrient digestion of alkaloid-containing foods

BACKGROUND: We hypothesized that eating a food containing saponins (SAP), or tannins (TAN) prior to foods containing the alkaloids gramine (GRA) or 5‐methoxy‐N,N‐dimethyltryptamine (TRP) would provide benefits not possible when the alkaloid‐containing foods were eaten alone. METHODS: In Trial 1, four groups of five lambs were first offered food with SAP for 30 min followed by food with either GRA or TRP for 3.5 h in a 2 × 2 factorial arrangement of a completely randomized design that included alkaloid (GRA or TRP) with or without SAP. In Trial 2 TAN replaced SAP. All foods were isocaloric (3.3 Mcal kg^?1) and isonitrogenous (14% crude protein). Foods, fecal and urine samples were collected and analyzed for dry matter intake and apparent digestibility of dry matter, energy (in megajoules, MJ), nitrogen (N), and neutral detergent fiber. RESULTS: Supplemental SAP did not affect digestibility of the parameters tested (P > 0.10). Supplemental TAN increased digestibility of N (g kg^?1, P = 0.04), N retained (g day^?1, P = 0.07), N digested (g day^?1, P = 0.06), and N retained/N consumed (g kg^?1, P = 0.07). However, digestibilities of dry matter (g kg^?1, P = 0.0026), energy (MJ 1000 MJ^?1, P = 0.003), neutral detergent fiber (g kg^?1, P = 0.008), and digested N retained (g kg^?1, P = 0.07) were lower for lambs fed TAN than for unsupplemented animals. CONCLUSIONS: Tannin supplementation can improve retention of nitrogen in animals fed alkaloid‐containing grasses such as reed canarygrass and tall fescue. Combinations of forages with complementary primary and secondary compounds enable animals to maintain intake and improve nutrient utilization. Copyright © 2012 Society of Chemical Industry     

Trans fatty acid content in Malaysian supermarket foods: a field-to-laboratory approach in assessing food risk

The extent of industrial trans fatty acids (TFA) in the food supply is unknown in Malaysia, whilst TFA disclosure on food labels is not mandatory by Malaysian food standards. Supermarket foods such as dairy products, fats and oils, meat products, snack foods, soups, and confectionery are commonly cited to be major contributors of TFA in the diet. A consumer survey (n = 622) was used to develop a food listing of these ‘high risk’ foods. TFA content of high-risk foods were analysed by gas chromatography. Food samples (n = 158) were analysed and their total TFA content were compared with Malaysian Food Standards. A wide variation in TFA content within food categories was indicated. Of the foods containing TFA, many food labels did not cite TFA content or the use of partially hydrogenated vegetable oils (PHVO) as an ingredient. Hypothesised estimates of TFA intake from these supermarket foods in a sample day’s menu providing 2000 kcal projected a minimum intake of 0.5 g and a maximum intake of 5.2 g TFA. This study found there was no voluntary disclosure of TFA content on food labels or identifying PHVO as an ingredient. It appears that health education targeting consumers to minimise TFA consumption is required supported by mandatory PHVO disclosure on the food label.     

Sensory,functional characteristics and in vitro digestibility of snacks supplemented with non-traditional ingredient raw and processed fenugreek

Fenugreek seeds were germinated, soaked and roasted and were evaluated for nutritional properties. Raw and processed fenugreek seeds were used to develop snack product. Snacks were examined for the sensorial, functional, antinutritional properties and in vitro digestibility. Using sensory analysis, 5% level of substitution of raw and processed fenugreek was accepted for the development of extruded snacks. Lateral expansion was highest for snacks prepared from processed fenugreek (163.0% to 206.1%) than raw fenugreek (162.5 to 168.7%), and vice versa for bulk density. The antioxidant activity and total phenolic content were highest for snacks prepared from germinated fenugreek (7.30% to 9.87% and 1.352 to 3.561 mg GAE g⁻¹ of sample) and lowest for snacks prepared from raw fenugreek (6.68% to 7.03% and 1.29 to 2.76 mg GAE g⁻¹ of sample). Not only extrusion but also processing such as soaking, roasting and germination reduced the antinutritional content of the snack product. Both in vitro digestibilities increased with extrusion cooking. In vitro digestibility was also found to be higher in snacks prepared from processed fenugreek than raw fenugreek. Therefore, development of such functional foods using processed fenugreek would raise the consumer demand and benefit the population by increasing the health status.     

Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules

Scope: Coffee is among the most frequently consumed beverages. Its consumption is inversely associated to the incidence of diseases related to reactive oxygen species; the phenomenon may be due to its antioxidant properties. Our primary objective was to investigate the impact of consumption of a coffee containing high levels of chlorogenic acids on the oxidation of proteins, DNA and membrane lipids; additionally, other redox biomarkers were monitored in an intervention trial. Methods and results: The treatment group (n=36) consumed instant coffee co‐extracted from green and roasted beans, whereas the control consumed water (800 mL/P/day, 5 days). A global statistical analysis of four main biomarkers selected as primary outcomes showed that the overall changes are significant. 8‐Isoprostaglandin F2α in urine declined by 15.3%, 3‐nitrotyrosine was decreased by 16.1%, DNA migration due to oxidized purines and pyrimidines was (not significantly) reduced in lymphocytes by 12.5 and 14.1%. Other markers such as the total antioxidant capacity were moderately increased; e.g. LDL and malondialdehyde were shifted towards a non‐significant reduction. Conclusion: The oxidation of DNA, lipids and proteins associated with the incidence of various diseases and the protection against their oxidative damage may be indicative for beneficial health effects of coffee.     

The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test

Labels have been reported to influence children's perception and choice of foods. However, the influence of label information on parents’ food choices for their children has not received as much attention in the literature yet. In this context, the objectives of the present study were: i) to evaluate the impact of label information on parents' healthiness perception and choice of two popular snack products, and ii) to explore individual differences in how label design influences parents' healthiness perception and their choice of snack products for their children. A total of 1213 Uruguayan mothers participated in an online survey. A choice-based conjoint test was performed to study the influence of cartoon characters, nutritional claims and nutrient content information on the choice and healthiness perception of chocolate milk and sponge cake labels. Half of the parents were asked to indicate which of the products they would choose as a snack for their children and the other half were asked which of the products was healthier. Data was analyzed by means of a Mixed Logit Model followed by multivariate approaches to explore individual differences (Hierarchical Cluster Analysis and Principal Component Analysis). Results showed that, regardless of the product, nutrient claim had the strongest effect, increasing healthiness perception and encouraging mothers’ choice. For both choice and healthiness perception, two groups of mothers who differed in the relative importance attached to cartoon characters and nutrient content were identified, highlighting the need to investigate individual differences. Results stress the need to regulate the use of nutritional claims, cartoon characters, and other persuasive elements in products of poor nutritional quality targeted at children.     

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.     

Protein contents, physical and sensory properties of Nigerian snack foods (cake, chin-chin and puff-puff) prepared from cowpea – wheat flour blends

Some Nigerian snack foods, particularly cake, chin‐chin and puff‐puff, were prepared from blends of cowpea and wheat flours. The snack foods were evaluated for their protein content, physical and sensory characteristics. The latter included colour, flavor, texture and overall acceptability. All the snack foods showed higher protein content when compared with the 100% wheat flour based snack foods. The protein content increased with the increasing levels of cowpea flour in the blend. The physical properties of the supplemented snack foods were not adversely affected by supplementation with cowpea. Similarly, at all levels of cowpea supplementation, the sensory characteristics of the snack foods did not differ significantly (P > 0.05) from those of the 100% wheat flour based snack foods.