Processing, storage, and quality characteristics of wheat‐based snack

Abstract

Gluten proteins in wheat bring about the viscoelastic properties when water is mixed with the flour to form a dough. Processing of whole‐wheat flour by moist heat reduced the viscoelastic properties in the dough. The baked savory snack prepared from processed whole‐wheat flour simulates the fried snack. Snacks prepared by sheeting, cutting, and baking were evaluated for spread ratio, breaking strength, color, and sensory characteristics. Snack from processed flour had crisp texture (1,300 g force) compared to unprocessed flour snack (2,500 g force) as seen in the lower texture values. Snack prepared by extruding and baking further reduced the texture values (652 g force). There was a marginal difference in color and texture values for snacks prepared either from hydrogenated fat or oil or clarified butter. The formulated wheat‐based snack from either hydrogenated fat or clarified butter was stable up to 3 months at ambient conditions. Practical applications Snack products are generally prepared out of refined wheat flour or rice flour and usually have more fat content either by addition of fat or by deep fat frying. Whole‐wheat flour has higher protein and fiber content compared to refined wheat flour or rice flour. Baked snack from processed whole‐wheat flour helps the product to attain the desired snack characteristics with limited addition of fat to the formulation.

Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

“…Tiwari et al (2011) stored deep‐fried snacks formulated with rice and legume flours for 30 days at 29°C, packaged in polypropylene pouches, and observed moisture gains ranging from 1.72% to 1.84%. The moisture of WBFSs was higher at the end of our study; however, the levels were similar to previous studies reported by Chandrashekhar et al (2019) and Tiwari et al (2011). As shown in Figure 1, Pilosof’s model accurately fitted the experimental moisture increments during storage at the studied temperatures.…”

“…Moisture was higher than that (1.4%) reported by Chandrashekhar et al (2019) for wheat-based snacks containing oil (WBSCO). Chandrashekhar et al (2019) reported lower fat content (16%) for their WBSCO.…”

“…Moisture was higher than that (1.4%) reported by Chandrashekhar et al (2019) for wheat-based snacks containing oil (WBSCO). Chandrashekhar et al (2019) reported lower fat content (16%) for their WBSCO. In contrast, PV and texture were higher (4 meqO 2 /kg and 14.14 N, respectively) than our results.…”

“…The moisture increases in WBFSs were 2.3%, 3.4%, and 5.2% for 35, 25, and 15°C, respectively, after 312 days of storage. Chandrashekhar et al (2019) stored WBSCO packaged in polypropylene bags for 90 days at ambient temperature (20-30°C) and reported a moisture increase of 1.02%. Tiwari et al (2011) stored deep-fried snacks formulated with rice and legume flours for 30 days at 29°C, packaged in polypropylene pouches, and observed moisture gains ranging from 1.72% to 1.84%.…”

“…Various studies have been conducted to optimize the production process or improve the nutritious quality of WBFS by supplementing with apple fiber (Kayacier et al, 2014), flaxseed flour (Yuksel et al, 2014), brewers’ spent cassava flour (Omidiran et al, 2016), tigernut flour (Adebayo‐Oyetoro et al, 2017), and high‐protein pulses flour (Ahmad et al, 2017). In addition, the quality characteristics of baked wheat‐based snacks have been analyzed for 90 days of storage (Chandrashekhar et al, 2019); the shelf life of rice and legume deep‐fried snacks using linear regression equations to describe moisture gain, free fatty acids, and peroxide value (Tiwari et al, 2011); and the shelf life of cassava flour‐based baked product packaged into low‐density polyethylene or oriented polypropylene bags using models of isotherms (GAB model) have been studied. Because WBFSs are low‐moisture foods, scarce research has been conducted about their shelf life (Jaimez‐Ordaz et al, 2019).…”