Studies on soft centered coated snacks

Abstract

Roasted groundnut seeds, amaranth and dates pulp formed the center filling which was coated with sugar, breadings, desiccated coconut and roasted Bengalgram flour (BGF) to get 4 coated snacks. Physicochemical characteristics, microbiological profile, sorption behaviour and sensory quality of 4 coated snacks were determined. Centre filling to coating ratio of the products were in the range of 3:2-7:1, the product having BGF coating had the thinnest coating. Center filling had soft texture and the moisture content was 10.2-16.2% coating had lower moisture content (4.4-8.6%) except for Bengal gram coating, which had 11.1% moisture. Sugar coated snack has lowest fat (11.6%) and protein (7.2%) contents. Desiccated coconut coated snack has highest fat (25.4%) and Bengal gram flour coated snack had highest protein content (15.4%). Sorption studies showed that the coated snack had critical moisture content of 11.2-13.5%. The products were moisture sensitive and hence require packaging in films having higher moisture barrier property. In freshly prepared snacks coliforms, yeast and mold were absent. Mesophillic aerobes count did not show significant change during 90 days of storage at 27°C and 37°C. Sensory analysis showed that products had a unique texture due to combined effect of fairly hard coating and soft center. Flavour and overall quality of all the products were rated as very good.

Current and emerging trends in cereal snack bars: implications for new product development

“…Coating with syrup, caramel, chocolate or a glaze is an optional yet key step to obtain shiny and attractive final products. Only when applied to the full bar, coating has an important role as a protective barrier reducing the moisture migration, flavor loss and oxidation prevention as well as preserving the structural integrity of the product thereby contributing to the extension of CBs' shelf life (Tunnarut and Pongsawatmanit 2018;Pavithra et al 2013). Coatings like drizzles or bottom coatings do not act as a water barrier but only as a physical support of the bar since these types of coatings are usually firm at room temperature.…”

Physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour

“…Findings on the effects of coating material on the quality of cracker-coated peanut snacks reported by Abiola et al (2012) have indicated that 20% WCF were well acceptable and compared favourably than the one coated with 30% wheat-corn composite flour in terms of colour, crispiness, taste and overall acceptability of the products. Pavithera et al (2015) reported that sugar when applied on the roasted peanut extends shelf-life, reduces oil content and increases nutritional qualities. However, limited work has been reported on the use of WCF as a coating material for the production of coated peanut snacks.…”