Development and assessment of acceptability and nutritional properties of a light snack

Abstract

A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color ( E = 8.67), due mainly to luminosity ( L = 7.79). The light snack presented high sensory acceptability (7.27 1.3; 82.5% of grades were 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when the consumers were informed about snack composition, 75% of them said that they would buy the light snack instead of the traditional one. The caloric and fat reductions allow the use of the claims "light snack" and "fat free", in accordance with the legislation of various countries. We conclude that it is technologically possible to use a fat replacer in snack production, resulting in a sensory acceptable light snack with great potential to replace traditional ones. Keywords: light snack; fat replacer; consumer acceptance; food extrusion. ResumoO snack light foi desenvolvido através do uso de um substituto de gordura como veículo de aromatização, gerando um novo produto com redução calórica de até 47,5% em relação aos comercializados. Avaliou-se o impacto desta substituição nas características sensoriais do produto, através da comparação com um snack convencional. Não foi observada diferença significativa de textura. Foi observada diferença de cor ( E = 8,67), principalmente devido à luminosidade ( L = 7,79). O snack light apresentou elevada aceitabilidade sensorial (7,27 1,3; 82,5% das notas foram 7 em uma escala hedônica de 1 a 9) e não houve diferença significativa de aceitação entre os snacks. Porém, o produto convencional foi significativamente preferido em relação ao light (p < 0,05). Em uma pesquisa de opinião, 75% dos entrevistados, ao serem informados de sua composição, afirmaram que comprariam o snack light ao invés do convencional. A redução calórica e do teor de lipídios permite o uso das alegações snack light e isento de gordura, de acordo com a Legislação de vários países. Conclui-se que a utilização de substitutos de gordura na fabricação de snacks é tecnologicamente viável, resultando em um novo produto aceito sensorialmente e com

Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)

“…According to Capriles et al (2007), the overall acceptability for commercialized corn snacks flavoured with bacon, prepared with 22% hydrogenated vegetable fat as the flavouring fixative agent is 7.5^1.0, close to scores obtained in this study. Therefore, the corn -flaxseed snacks developed in this paper have the potential to be marketed.…”

Extruded snacks with the addition of different fish meals

“…Further, caloric value increases since the snacks are flavored with fat or oil, as a fixer of seasonings and salt (Capriles et al, 2009). Since samples of commercial corn snacks presented caloric rates 467.2 ± 105.2 kcal/100 g, lipids rates 14.3 ± 8.0%, protein rates 6.8 ± 1.8% and carbohydrate rates 77.7 ± 17.0% (Capriles et al, 2007), the snacks with fish meals improved the product's nutritional value when compared to commercial ones.…”

Storage stability of snacks with reduced saturated and trans fatty acids contents

“…These samples were flavored with the replacement of 0, 25, 50, 75, and 100% partially hydrogenated vegetable fat by rapeseed oil. Additionally, three snacks were flavored only with rapeseed oil (100% replacement) with a gradual reduction of total lipids contents (17, 12, and 10% total lipids) according to Capriles and Arêas (2005). As a whole, eight different snack samples were analyzed.…”

“…thereby increasing LDL-cholesterol levels and simultaneously decreasing HDL-cholesterol levels, and increasing the risk of cancer (JUDD et al, 1994;CHAIR et al, 1996;ASCHERIO;WILLETT, 1997;SUBBAIAH;SUBRAMANIAN;LIU, 1998;ALLISON et al, 1999;SCHAEFER, 2002).…”

“…In a previous study (CAPRILES;ARÊAS, 2005), the SAFA and TFA contents of snacks were reduced by replacing the partially hydrogenated vegetable oil by rapeseed oil. The aim of this study was to investigate storage stability of these snacks with reduced saturated and trans fatty acids contents.…”