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 490028
Title Effects of salt on the expansion of starchy snacks: a multiscale analysis
Author(s) Sman, R.G.M. van der; Broeze, J.
Source Food & Function 5 (2014)12. - ISSN 2042-6496 - p. 3076 - 3082.
DOI https://doi.org/10.1039/c4fo00513a
Department(s) Food Process Engineering
AFSG Quality in Chains
Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) glass-transition - sodium-chloride - aqueous-solutions - mass-transfer - sucrose - extrusion - potato - water - trehalose - mixtures
Abstract We investigate the effect of salt on the expansion of starchy snacks during frying by means of a multiscale simulation model. This model has been developed earlier for starchy snacks without salt. The simulation results are analysed by means of the supplemented state diagram. We have found that the optimal expansion for salty snacks occurs under the same conditions as for snacks without salt. This occurs at the moisture content where the 4 bar boiling line intersects the critical isoviscosity line of 1 MPa s. Salt is shown to influence both the boiling line and the critical isoviscosity line, via a change of the glass transition. The optimal moisture content for salty snacks is lower than that of unsalted snacks. We view our findings as important for reformulations of starchy snacks with lower salt levels. Furthermore, the presented tools of the multiscale simulations and supplemented state diagram can generally be used for reformulation problems in structured foods.
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