Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 543471
Title Effects of filler ingredients on the structure and texture of starchy, extruded snacks
Author(s) Sman, R.G.M. van der; Vollebregt, H.M.; Meinders, M.B.J.; Beri, A.
Source Food Structure 18 (2018). - ISSN 2213-3291 - 13 p.
DOI https://doi.org/10.1016/j.foostr.2018.10.001
Department(s) VLAG
FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Crispiness - Expanded snacks - Filler ingredients
Abstract

Several starchy snacks differing in filler ingredients have been analysed regarding (1) the fate of filler ingredients during processing, and (2) the role of filler ingredients with respect to texture and structure. The structure has been characterized with X-ray tomography, and the texture has been evaluated via acoustic emissions from snack compression using a texture analyzer, which is assumed to be representative for crispiness. Our study shows that one has to distinguish hard and soft fillers. The absence of any filler or the presence of many hard fillers lead to a snack with a hard, coarse and non-crispy texture. However, if a significant amount of soft fillers is used then one attains a fine, and crispy texture.

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