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Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Author(s) -
Brennan Margaret A.,
Derbyshire Emma,
Tiwari Brijesh K.,
Brennan Charles S.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12055
Subject(s) - extrusion cooking , business , food science , appeal , snack food , extrusion , food products , variety (cybernetics) , high energy , marketing , starch , microbiology and biotechnology , chemistry , computer science , engineering , materials science , biology , engineering physics , artificial intelligence , political science , law , metallurgy
Summary Consumer appeal for ready‐to‐eat (RTE) products is forecast to grow rapidly over the next 5 years as consumers demand convenient snacks with exciting sensory and textural properties. Extrusion technology has been used extensively in the production of cereal RTE snacks due to its ease of operation and ability to produce a variety of textures and shapes which appeal to consumers. Many of the existing RTE products are relatively high in sugar and salt, thus being regarded as energy dense but nutritionally poor foods. However, there exists a potential to manipulate the nutritional status of extruded RTEs by altering the digestion potentials of starch and protein, and by the incorporation of bioactive components such as dietary fibre. The review article explores some of the recent research in this field and illustrates opportunities by which the global food industry could react to consumers' requirements for healthful RTE snack products in the coming years.