Snack products: The application of texture analysis on the latest developments
5 minute read
Fibre and protein enrichment is hot on the agenda of snack food development as is the development of 3D printed snacks to create unique forms and textural experiences that could otherwise not be manufactured. Fat reduction for potato chips is likely to always be of interest just as finding new processing techniques as explosion puff drying.
The growing need for developing more efficient and sustainable technologies for the processing of snack products such as pizza leads to the need for replacing the current subjective methodology by an instrumental method to evaluate the quality of these products. In addition, the Development of New Chip Products from Brewer's Spent Grain or the turning of unripe papaya by-product into functional ingredients for pancakes feeds into the need to create a circular economy and find great use for otherwise waste materials.
In all of this research to develop new snack food creations, formulation and processing parameters will need to be assessed to check which variation produces the most optimum end result. Once the desired texture, such as the ideal fracturability, is achieved a Texture Analyser can then be employed to measure and control the quality of the product and ensure manufacturing consistency is maintained.
What are the new ingredient and product ideas in snack product research, development and production and how can a Texture Analyser be applied?
The snack industry is continuously evolving, driven by consumer demands, emerging health trends, and innovative technologies. Here are some of the newer ingredient and product ideas in snack product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:
- Alternative proteins: Snacks made from plant-based proteins like legumes (pea protein crisps), nuts, seeds, and even insect protein (like cricket flour bars).
Example: Use of insects and pea powder as alternative protein and mineral sources in extruded snacks - Grain-free and gluten-free options: Snacks made from almond flour, coconut flour, cassava, or chickpea flour to cater to dietary restrictions.
Example: Utilization of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar - Probiotic and prebiotic snacks: Products infused with beneficial bacteria or fibres that support gut health.
Example: Freeze-Dried Banana Slices Carrying Probiotic Bacteria - Functional snacks: Snacks that offer additional benefits, like snacks fortified with vitamins, minerals, or adaptogens for stress relief.
Example: Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties - Ethnic and global flavours: Snacks inspired by international cuisines, offering unique flavours and textures.
Example: Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment - Keto and low-carb: Snacks specifically formulated for those on ketogenic or other low-carb diets.
Example: Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake - Alternative vegetable snacks: Chips or crisps made from vegetables other than potatoes, like beetroot, zucchini, or kale or using unconventional ingredients like seaweed, Brussels sprouts, or chickpeas.
Example: Formation and mitigation of acrylamide in oven baked vegetable fries - Upcycled snacks: Made from ingredients that would otherwise go to waste, like spent grain from beer production or imperfect fruits and vegetables.
Example: Valorization of banana and kinnow waste in the development of nutritional bar using extrusion and plate-molding technique - Clean label and minimal ingredients: Products with simple ingredient lists, devoid of artificial additives, aligning with consumer demands for transparency.
Example: Modelling and Optimisation of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces - High protein and energy snacks: Products like protein bars or balls, made from whey, soy, or plant proteins, targeting active consumers.
Example: Creating protein-rich snack foods using binder jet 3D printing - Reduced-sugar and natural sweeteners: Snacks sweetened with monk fruit, stevia, erythritol, or other alternative sweeteners.
Example: Development of gluten-free and low glycemic index rice pancake: Impact of dietary fiber and low-calorie sweeteners on texture profile, sensory properties, and … - Hybrid snacks: Combining two popular snack types into one, e.g., cookie-brownie hybrids or pretzel-cracker combinations.
Example: The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn - Plant-based and vegan snacks: Jackfruit or mushroom-based jerky. Dairy-free cheese puffs or crisps.
Example: Feed composition and particle size affect the physicochemical properties of jackfruit-corn extrudates - CBD and cannabis-infused snacks: (Where legal) Snacks infused with CBD or other cannabis derivatives for relaxation or potential health benefits.
- Adventurous textures: Unique mouthfeels, such as snacks that pop, fizz, melt, or have an unexpected crunch.
With the boundaries of snacking expanding, there's a wide realm of possibilities for new ingredients and innovative products to cater to the evolving needs and tastes of consumers.
Using a Texture Analyser in snack development
Texture is a defining factor in the consumer experience of snacks, influencing satisfaction and repeatability of purchase. The integration of the Texture Analyser in snack product research and development (R&D) introduces a diverse range of functions, fundamentally enhancing the understanding and refinement of snack textures. Crucially, the Texture Analyser measures crispiness and crunchiness, evaluating the force and sound of breaking, which holds paramount importance for products like chips, crisps, and crackers. The assessment of hardness, relevant for protein bars and similar products, offers insights into the force required to compress or bite through the snack. Furthermore, the Texture Analyser addresses adhesion, particularly significant for gummy or chewy snacks, while cohesiveness evaluation provides insights into how a snack behaves within the mouth, impacting chewability. Measuring brittleness, a crucial attribute for thin or layered-textured snacks, quantifies the force necessary for fracture. Springiness, assessed for spongy snacks, delves into their capacity to revert to their original shape after a compressive force is released. Moisture retention evaluation is pivotal for snacks with fillings, enabling comprehension of moisture maintenance and its effect on texture over time.
The Texture Analyser's utility extends to shelf-life studies, where it becomes a key tool in monitoring textural changes over time, thereby aiding in determining optimal shelf life. Quality control is maintained through the Analyser's capability to ensure consistent texture across batches or production facilities. Moreover, formulation testing is supported as changes in ingredients or introductions of new elements can be evaluated for their impact on the final product's texture. In the realm of snack product R&D, the Texture Analyser emerges as an invaluable tool, enabling meticulous analysis and contributing to the creation of products that meet consumer expectations for taste and texture. Texture Analysers, combined with sensory evaluation, can provide a comprehensive understanding of a snack's appeal. Given the vast diversity in the snack market, such insights can be pivotal in product development, ensuring snacks not only taste great but also deliver the desired textural experience.
