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Evaluation of quality changes in nutritionally enriched extruded snacks during storage
Upasana Yadav1,2, Ram Ran Bijoy Singh1, Shalini Arora3
11Dairy Technology Division, National Dairy Research Institute (ICAR), Karnal, 132001 Haryana India.
Journal of Food Science and Technology
|September 20, 2018
Summary
Modified atmosphere packaging (MAP) significantly improved the shelf life of low-fat, high-protein extruded snacks. MAP effectively reduced moisture, rancidity, and preserved sensory qualities, extending product acceptance for up to 5 months.
Area of Science:
- Food Science and Technology
- Materials Science (Packaging)
Background:
- Extruded snacks are popular but susceptible to quality degradation during storage.
- Low-fat, high-protein, and fiber-enriched formulations present unique stability challenges.
- Effective packaging is crucial for maintaining the quality and extending the shelf life of such products.
Purpose of the Study:
- To evaluate the impact of modified atmosphere packaging (MAP) on the physical, chemical, and sensory properties of low-fat, high-protein, fiber-enriched extruded snacks.
- To compare the efficacy of MAP with nitrogen flushing against control (no nitrogen flushing) during storage.
- To determine the optimal packaging strategy for preserving snack quality over an extended period.
Main Methods:
- Extruded snacks were packaged in metalized polypropylene/polyethylene (PP/PE) laminate pouches.
- Two packaging conditions were tested: MAP with nitrogen flushing and control (without nitrogen flushing).
- Samples were stored at 37°C and 80% relative humidity for 22 weeks, with regular analysis of physical, chemical, and sensory attributes.
Main Results:
- MAP significantly reduced moisture content increase and oxidative rancidity (TBA value) compared to the control.
- Hunter L* value and crispiness were better preserved under MAP conditions.
- Sensory attributes, including flavor, color, appearance, texture, and overall acceptability, showed significantly higher scores in MAP-packaged snacks after 22 weeks.
Conclusions:
- Modified atmosphere packaging (MAP) effectively retards storage-induced physical, chemical, and sensory degradation in low-fat, high-protein, fiber-enriched extruded snacks.
- MAP is a suitable technology for extending the shelf life and maintaining consumer acceptance of these snacks for at least 5 months.
- Nitrogen flushing within MAP provides a significant advantage in preserving the quality of extruded snacks during prolonged storage.
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