Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

Area of Science:

• Food Science
• Materials Science

Background:

• Novel potato-based snack foods offer a versatile base for incorporating nutritious ingredients like carrot pulp.
• Understanding the structural and textural changes during snack processing is crucial for product development.

Purpose of the Study:

• To evaluate the structural properties and sensory attributes of potato-carrot crisps produced using different expansion methods.
• To determine the optimal processing conditions for developing appealing potato-carrot snacks.

Main Methods:

• X-ray micro-computed tomography (micro-CT) for detailed structural analysis.
• Texture Profile Analysis (TPA) to quantify mechanical properties.
• Sensory analysis to assess consumer perception.
• Three expansion methods: deep-fat frying, microwave heating, and hot-air toasting.

Main Results:

• Expansion method significantly impacts pellet porosity, pore size, and wall thickness.
• Deep-fat frying and microwave heating produced crisps with superior texture and sensory profiles compared to hot-air toasting.
• Hot-air toasted crisps, especially those with 10-30% carrot pulp, exhibited poor expansion and texture.

Conclusions:

• Deep-fat frying and microwave heating are recommended for producing high-quality potato-carrot crisps.
• Processing method is a critical factor influencing the structural integrity and consumer acceptance of extruded snacks.
• Potato-carrot crisps can be successfully developed using appropriate expansion techniques.