Volume 16, Issue 93 (2019)                   FSCT 2019, 16(93): 143-154 | Back to browse issues page

XML Persian Abstract Print


1- Assistant professor, Faculty member of academic Center for Education Culture and Research , e_milani81@yahoo.com
2- PhD, Food science and technology.
3- Lecturer, Faculty member of academic Center for Education Culture and Research
4- Lecturer, Faculty member of academic Center for Education Culture and Research, Mashhad
Abstract:   (1622 Views)
The consumption of extruded snacks has been increased among children. Due to their high content of fat and low nutritional value extruded snacks are contributing to a range of health problems which related to an unhealthy diet. Therefor they had an appropriate potential for production of functional foods. The objective of the research was to substitute fat used in the production of snacks coating partially by different levels of fat replacer containing native inulin (0-20%) and resistant starch (0-20%) in order to supply low fat flavoring of snacks. Based on mixture design the effect of fat replacers on rheological properties, color and emulsion stability of final products were investigated. Results showed that, addition of resistant starch increased emulsion stability of coating (1.42). The flow behavior index of samples were investigated by Power-law and Bingham model. Power-law was successfully fitted to the description of flow behavior of coating. Meanwhile, based on rheological properties,  all of the samples showed shear thinning behavior and the samples containing higher amount of inulin(20%) and lower amount of fat (80%) had the highest consistency coefficient (2.219 Pa.Sn) and the lowest  and flow behavior index (0.868). The lightness of product was decreased by increasing fat replacers levels. The lowest amount of lightness belonged to sample containing inulin- resistant starch in 10-10% levels
Full-Text [PDF 709 kb]   (668 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2018/06/28 | Accepted: 2019/11/5 | Published: 2019/11/1

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.