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Studies on soft centered coated snacks.

A S Pavithra1, Ramakrishna Chetana2, R Babylatha2

  • 1Department of Sensory Science, Central Food Technological Research Institute, Mysore (Council of Scientific and Industrial Research), Mysore, 570020 India.

Journal of Food Science and Technology
|January 16, 2014
PubMed
Summary
This summary is machine-generated.

Four coated snacks were developed using groundnut, amaranth, and dates. Bengal gram flour coating resulted in the thinnest coating and highest protein, while sugar coating yielded the lowest fat and protein. All snacks were well-received sensorially.

Keywords:
Center fillingCoated snacksCoating materialSnacksSoft centered

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Microbiology

Background:

  • Development of novel snack formulations is crucial for diversifying food options.
  • Investigating the physicochemical, microbiological, and sensory attributes of coated snacks provides valuable data for product development and shelf-life prediction.
  • Understanding the impact of different coatings on snack characteristics is essential for optimizing texture, nutritional value, and consumer acceptance.

Purpose of the Study:

  • To develop and characterize four types of coated snacks with a center filling of roasted groundnut seeds, amaranth, and dates.
  • To evaluate the physicochemical properties, microbiological profile, sorption behavior, and sensory quality of the developed coated snacks.
  • To determine the optimal coating material and packaging requirements for moisture-sensitive snacks.

Main Methods:

  • Four distinct snack formulations were created with varying coatings: sugar, breadings, desiccated coconut, and roasted Bengalgram flour (BGF).
  • Physicochemical analyses included moisture content, fat, and protein determination.
  • Microbiological profiling, water sorption studies, and sensory evaluation (texture, flavor, overall quality) were conducted.

Main Results:

  • Snack formulations exhibited center filling to coating ratios ranging from 3:2 to 7:1, with BGF coating being the thinnest.
  • Moisture content varied, with coatings generally lower than the center filling, except for Bengal gram coating.
  • Sugar-coated snacks had the lowest fat (11.6%) and protein (7.2%), while desiccated coconut and BGF coatings showed the highest fat (25.4%) and protein (15.4%), respectively.
  • Sorption studies indicated a critical moisture content of 11.2-13.5%, classifying the snacks as moisture-sensitive.
  • Microbiological analysis revealed no coliforms, yeast, or mold in fresh snacks, with stable mesophilic aerobes counts during storage.
  • Sensory analysis highlighted a unique texture from the hard coating and soft center, with very good ratings for flavor and overall quality.

Conclusions:

  • Coated snacks offer a unique textural experience and good sensory appeal.
  • Bengal gram flour and desiccated coconut coatings enhance protein and fat content, respectively.
  • The moisture sensitivity of these snacks necessitates packaging with high moisture barrier properties.
  • Further research into shelf-life extension and optimization of nutritional profiles is warranted.