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The food business is indeed widely attempted by entrepreneurs. The business opportunities in the food industry in Indonesia are quite high, as seen from the numerous culinary businesses that are emerging and growing rapidly. Typically, food businesses require a not- so-large capital investment, which is why many entrepreneurs are involved in it. Furthermore, food is a necessity for people at all times, which is why businesses in the food sector have many customers. Innovations related to food are also on the rise. This business provides an alternative choice for snacks for those who enjoy snacking. Since many people like snacks, this product is introduced as an alternative snack option. The purpose of this writing is to understand the development of a business with snack food products conducted by the author. This writing covers the journey of establishing the business, from planning to execution, and addressing the issues that arise. It encompasses four management aspects: operational, human resources, marketing, and financial aspects. [ABSTRACT FROM AUTHOR]

Anaerobic digestion is considered as one of the most feasible waste-to-energy technologies for the valorization of organic wastes. It can be applied to many different substrates but the mono-digestion of a single substrate usually has some important drawbacks due to the physico-chemical characteristics of the substrate. A feasible solution is the simultaneous co-digestion of several substrates with different composition and characteristics, so that synergetic effects may be generated and physico-chemical characteristics may be compensated, thus reaching higher process efficiencies and biogas production rates. In this work, a multi-parametric analysis for the objective comparison of industrial wastes was developed in order to help with decision making about their suitability as a co-substrate in anaerobic co-digestion. Criteria considered for this analysis included sample composition, C/N ratios, theoretical biochemical methane potential (BMP), and other important issues such as production rates, seasonality, and the distance to the WWTP or pre-treatment requirements. Results showed that, among the 13 evaluated wastes, 2 of them showed a higher potential for being used in anaerobic co-digestion: 1. Fried corn from the snack food industry and 2. Wet fatty pomace from the olive oil industry. Both wastes showed high estimated BMP values, high lipid and carbohydrate content, and C/N ratios in a proper range to improve the low C/N ratio of sewage sludge. Other wastes such as olive pomace (dry), skinless corn (not fried), and grape pomace from the winery industry may also be used as co-substrates. As a conclusion, this procedure based on a selection matrix can be considered as a useful tool to help both producers and WWTP operators to make decisions about the potential applicability of specific industrial wastes as co-substrates in anaerobic co-digestion. [ABSTRACT FROM AUTHOR]

With consumers increasingly understanding the relationship between food and health, there is a chance to develop healthier snacks. In this sense, the incorporation of vegetable raw materials and by-products from the food industry in extruded snacks has been widely used with the aim of improving their nutritional quality, with an emphasis on protein content. This literature review addresses the production of snacks based on extruded cereals added with alternative raw materials (animals, vegetables, insects, microalgae, and fruits) and the influence of inclusion percentages and extrusion conditions on the physical, chemical, and sensory effects of these extruded snacks. Therefore, the incorporation of unconventional raw materials in the production of snacks considerably improves their nutritional value; however, there are still two production bottlenecks that impact the quality of this food, the first being the definition of the ideal percentage of incorporation of raw materials and according to the effects of extrusion conditions on the quality of the final extruded snack. [ABSTRACT FROM AUTHOR]

If several hours pass between meals and blood glucose levels fall, snacks are the supplement that gives you an energy boost. It assists in reducing appetite and avoiding overeating at the subsequent meal. When choosing particular snacks like fresh fruit or nuts, it also provides additional nutrients. Over the years, the snacking business has undergone significant development, emerging as one of the promising industries contributing to the expansion of the national economy. Faced with increasingly aware, discerning and demanding costumers I have applied a multi-criteria decision-making methodology that is Analytical Hierarchy Process (AHP) to meet the best needs of industrialists as well as costumers. Thus, the objective of this work is to determine the bestselling snack company. [ABSTRACT FROM AUTHOR]

Healthier snack trends have led to the use of tubers as raw materials for the manufacture of these extruded foods, using extrusion cooking technology, which is widely used and versatile in the food industry to develop snacks with better nutritional characteristics, functional and sensory. This review highlights research work on the use of extrusion cooking to produce tuber‐based snacks. The parameters of the extrusion process, such as the temperature of the cylinder, the feed moisture content, feed rate, and the screw speed, notably affect the characteristics of the snack and therefore, its acceptability to the consumer. Emphasis has been placed on the effects of the concentration of the tubers and/or the ingredients of the mixture and the parameters of the extrusion process on the processing variables (torque, residence time, and specific mechanical energy), and the characteristics of the extrudates (expansion index, bulk density, hardness, water absorption index and solubility in water, and starch digestibility) where improvement can be obtained. Novelty impact statement: The review summarizes the wide variety of tubers processed using extrusion cooking technology. Its goal is to provide a single source of information to guide the research and development of extruded food products formulated with tubers as an ingredient. [ABSTRACT FROM AUTHOR]

Summary: Low‐density expanded starchy products are often desirable, particularly in the snack food industry. Levels of shear and amylose are often deemed crucial factors for expansion. In this study, maize starches containing low (waxy), normal and high levels of amylose were compared after processing. Low shear processing used a popping head (similar to a rice‐cake machine), while high shear (~450 kJ kg−1) samples (pellets and directly expanded) were created using twin‐screw thermomechanical extrusion. Native starches and ground extruded materials (<106 µm) were popped using the same conditions (230 °C, 4 s, water content 12% wwb). All samples tested created fused aerated cakes, which had little or no remaining crystallinity, except for the directly popped waxy sample, which retained ~17% of its original crystallinity. Water absorbances and solubilities were influenced greatly by the starch source and marginally by the amount of processing. On processing, waxy samples showed increased solubility while those with normal amylose content had greater absorption. The densities of all the popped samples were similar despite marked differences in shear regime history and the major variations in the amylose and amylopectin ratios. These results challenge the expected relationships between shear and different starches' potential to expand. [ABSTRACT FROM AUTHOR]

The present research was undertaken to optimize process conditions for development of water chestnut incorporated corn‐based extrudates. The independent extrusion variables—feed composition, feed moisture, screw speed and barrel temperature were studied to determine their influence on dependent variables‐specific mechanical energy, expansion index, bulk density, water solubility index, water absorption index, hardness, and color. All system and product responses were significantly (p <.05) influenced by independent variables. The regression models fitted to experimental design showed high coefficient of determination (R2 ≥ 0.99). The optimum conditions for development of extrudates obtained by numerical optimization were corn flour : water chestnut flour (60:40), feed moisture (14%), barrel temperature (170°C), and screw speed (300 rpm). Moisture, protein, and fat contents of extrudates developed using optimum conditions were significantly (p <.05) lower than corn and water chestnut. Storage studies revealed safe storage of extrudates packed in aluminum laminates up to 120 days under ambient conditions without compromising much of its qualities. Practical applications: Water chestnut possesses excellent therapeutic potential owing to the presence of bioactive compounds including glycosides, phytosterols, flavonoids, and tannins, which may help in alleviating various diseases. Besides, water chestnut has low glycemic index; thus, the developed products prepared from it may be suitable for diabetics. Extruded products have better consumer acceptability in terms of shelf life and organoleptic characteristics. Therefore, the extruded products developed from nutritionally rich water chestnut would be a better alternative to already available extruded snacks in food industry. It can open up a new horizon in the field of extrusion products. [ABSTRACT FROM AUTHOR]

In this research, the effect of different temperatures (160, 180, and 190 °C) and hydrocolloid coatings (Basil seed gum [BSG], xanthan gum [XG], methylcellulose [MC], BSG–XG, and BSG–MC mixtures) were investigated on the physicochemical properties (oil uptake, moisture loss, color, microscopic structure, activation energy, and texture), mass transfer kinetic of fried potato strips in deep‐fat frying, and oil partitions using frying and postfrying cooling phase. An increase in frying time reduced the moisture content and hardness of potato strips; however, the oil content and color difference increased. The oil content in the coated samples had lower rates than that in the noncoated ones. The treated samples using BSG–xanthan mixture (50:50) and BSG had the lowest oil uptake at 0.13% and 0.14% Dry basis (d.b.), respectively. The maximum and minimum values of effective moisture diffusivity were measured in control and samples coated with BSG–XG and BSG, respectively. As frying temperature increased, the specific rate of oil uptake increased and the equilibrium oil content decreased. Overall, BSG–XG mixture–coated potato strips can be used as a promising product due to absorbing the lowest oil rate and being similar to the control in terms of organoleptic properties. [ABSTRACT FROM AUTHOR]

Composite flour from YFSP and wheat flours were utilized for the production of biscuit, cake, and chin‐chin snacks. For each snack‐type, five samples in the ratio 20:80, 40:60, 60:40, 80:40, and 100:0 of YFSP and wheat flours, respectively, were produced. Sensory evaluation and proximate composition of the snacks were determined. The sensory evaluation showed that 20:80, 40:60, and 20:80% YFSP/wheat flour cakes, biscuits, and chin‐chin, respectively, compared favorably in all the sensory attributes with the control sample (100% wheat flour cake). The proximate composition (%) of the 100:0 of YFSP/wheat flour snacks ranged from 2.99 to 12.06 moisture, 5.16 to 10.88 protein, 11.93 to 20.91 fat, 2.86 to 3.87 ash, 1.65 to 4.15 crude fiber, and 50.48 to 72.88 carbohydrate. The 100:0 ratio of YFSP/wheat flour biscuit, cake, and chin‐chin had the highest energy contents (kcal/100 g). The study further enhances the strengths of YFSP in new product formulation for the snacks food industry. Practical application: The possibility of producing snacks from yellow‐fleshed sweet potato (YFSP) and wheat flours, especially where the conventional flour is not financially feasible. The optimized process can be used for commercial production of these snacks (cake, biscuit, and chin‐chin) from YFSP for nutritional, health benefits, food security, and economic impact. [ABSTRACT FROM AUTHOR]

Snacks have an important place towards nutrition of every society. However, most recipes of the snacks in the food industry create excessive calorie amount and unbalanced nutrient composition. Recently, importance of nutrition for general protective effects on health such as reducing risk of obesity, type-2 diabetes, atherosclerosis and helping to keep ideal body weight is quite popular to reach every part of the society. Healthy snacks are just another point of healthy nutrition for consumers. In this review, optimum nutrition approach and dietary guidelines, children and adolescence nutrition and sports nutrition expressed in general and the negative effect of snacks on related nutrition types were emphasized, first. After that, the culture of snacking, regulations on snacks and studies on healthy snack development were investigated. [ABSTRACT FROM AUTHOR]

The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as 'pure' cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology. [ABSTRACT FROM AUTHOR]

[Display omitted] • Benefits of açaí: antioxidants, nutrients, and potential health effects. • Açaí commonly used in beverages and snacks within the food industry. • Açaí market expanding with increased interest in pulp and seed applications. • Challenges in preserving antioxidant activity during açaí pulp processing. • More research needed on açaí seed as a food ingredient for potential benefits. The increasing trade and popularity of açaí prompt this review. Therefore, it is imperative to provide an overview of the fruit's characteristics and the available data on its marketing, research, and products derived from its pulp and seeds to comprehend the current state of the açaí industry. Concerning food applications, it was observed that there is still room for developing processes that effectively preserve the bioactive compounds of the fruit while also being economically feasible, which presents an opportunity for future research. A notable research trend has been focused on utilizing the fruit's seeds, a byproduct of açaí processing, which is still considered a significant technological challenge. Furthermore, the studies compiled in this review attest to the industry's considerable progress and ongoing efforts to demonstrate the various properties of açaí, driving the sector's exponential growth in Brazil and worldwide. [ABSTRACT FROM AUTHOR]

The aim of the present study was to optimize the extrusion process for pineapple-based snacks using response surface modelling approach. A blend of pineapple waste pulp powder (0-20%), broken rice (0-80%) and pigeon pea (0-20%) were extruded in a twin-screw extruder. The effects of feed moisture, barrel temperature, screw speed on product responses viz., specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), hardness and expansion ratio (ER) was studied using response surface methodology. The formulation was extruded at different moisture content (14-18%), screw speed (400-550 rpm) and die temperature (120-180 °C). The extrudates developed under optimized conditions contains 5.27% of moisture wb, 4.96% of protein, 3.05% of fibre, 2.18% of ash and colour L-value of 66.18, a-value of 1.91, b-value of 16.71. Feed moisture had significant effect on all products responses, whereas pineapple pomace level and barrel temperature, both independent variables, had significant effect on SME, WSI and hardness of the product. Increase in feed moisture reduces SME and WSI and increases BD, WAI and hardness. Increase in pineapple pomace level decreases the BD, WAI and hardness of the snacks, whereas increase in barrel temperature decreases the SME, BD, WAI and hardness but increases the WSI. Optimized extrusion parameters for preparation of snacks were 17.16% moisture, 120° temperature and 6% pineapple pomace powder. [ABSTRACT FROM AUTHOR]

An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T1 based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T1, wheat T2 and corn T3 based extruded respectively. Overall, the quality assessment of extruded were not changed significantly (P>0.05) throughout study. [ABSTRACT FROM AUTHOR]

Energy utilization and carbon dioxide emission during production of the roasted in-shell pistachio nuts, pitted dried apricots, pretzels, potato chips, chocolate, baklava and two different varieties of pastry is calculated. Production baklava requires the highest, 32,543 MJ/ton, and that of the pitted dried apricots, 3125 MJ/ton, requires the smallest energy utilization. Production of one joule of nutrient energy requires 0.34–2.44 J of production energy input; and 0.12–2.05 ton of carbon dioxide is emitted per ton of the snacks produced. About 1–4% of the total emissions occur during the transportation of the ingredients to the factory; up to 48% of the total emissions are caused by packaging. Energy allocated to the production of the snacks themselves varies between 81 and 96% of the total energy utilization and causes 51–99% of the total emission. The results of this study point the production of the food itself as the focus of the forthcoming research to make further energy savings and reduce the emissions. [ABSTRACT FROM AUTHOR]

Ready-to-eat extruded snack made from optimized composite flour comprising rice, cassava and kersting's groundnut flours was produced. The experimental design for the statistical optimization of the composite flour was carried out using optimum mixture model of response surface methodology. The responses were the proximate and the functional properties. The variables were percentages rice, cassava and kersting's groundnut flours. Experimental design for the extrusion process was also carried out using central composite design of response surface methodology. The variables were moisture content, barrel temperature and screw speed while the responses were throughput, lateral expansion and residence time. The result showed that the optimum composite flour blends consisted 58 g/100 g, 33 g/100 g and 9 g/100 g of rice, cassava and kersting's groundnut flours respectively. The optimum composite flour consisted 21.88 g/100 g protein, 8.15 g/100 g fat, 15.5 g/100 g moisture, 0.75 g/100 g fibre content, 1.97 g/100 g ash, 51.77 g/100 g carbohydrate, 0.805 g/cm 3 BD, 2.0 g/g WAC, 2.21 g/g OAC and 7.0 WSI. For the extrusion process, the optimum conditions were 20 g/100 g moisture content, 120 rpm screw speed and 97 °C. Microbiological analysis of the product showed that it is safe. [ABSTRACT FROM AUTHOR]

This study was designed to investigate the best and efficient method of processing sagon, a traditional snack food, using a microwave oven. Microwave cooking was conducted at three output powers of 90, 170 and 340 W. The effects of salt and different formulations on physical (moisture, water activity, color, surface morphology) as well as sensory properties of sagon were also investigated. Microwave heating reduced the time of cooking and/or drying compared with that of conventional way. The color of sagon was solely dependent on microwave output power and sugar content; the higher the output power the lesser is lightness and the greater is redness and yellowness, but texture and surface roughness showed better at medium microwave heating (170 W) confirmed by the micrographs. Microwave processing of sagon having high sugar content (60%) in the formulation at rather higher output power (340 W) resulted in most preferred sagon compared with that of conventional one available in the local market. Addition of salt bought about slightly higher reading of water activity and moisture content. Practical Applications Sagon is a traditional food among Malay community, which represents the specialty and variety of Malaysian culture. Although the popularity of sagon is quite in decline in the present busy Malay society, the simplified and modernized processing techniques may aid in getting back its popularity. Sagon is prepared by mixing its ingredients followed by gentle heating, which is tedious and time consuming. In this study, this laborious and conventional heating in preparing sagon had been replaced with modern processing systems like microwave cooking. It is well-known that microwave processing and cooking of foods is a recent development and it is convenient, rapid, high energy efficient and easy to handle. In the present study, microwave processing of sagon was found quite convenient and rapid, and resulted in most preferred sagon than that of traditional one available in the local market. This study will help to conserving traditional recipe. [ABSTRACT FROM AUTHOR]

Background Childhood overweight in Guatemala is now becoming a public health concern. Child-directed marketing contributes to increase children's food preference, purchase and consumption. This study sought to assess the availability of child-oriented snack foods sold in school kiosks and convenience stores near public schools in Guatemala, to identify the marketing techniques used in child-oriented snack food packages and to classify the child-oriented snacks as "healthy" or "less-healthy". Methods We purchased all child-oriented snacks found in stores inside and within 200 square meters from four schools in an urban community. Snacks were classified as child-oriented if the package had any promotional characters, premium offers, children's television/movie tie-ins, sports references, or the word "child". We used a checklist to assess child-oriented references and price. Snacks were classified as "healthy" or "less-healthy" according to the UK standards for the Nutritional Profiling Model. Results We analyzed 106 packages found in 55 stores. The most commonly used technique was promotional characters (92.5%) of which 32.7% were brand-specific characters. Premium offers were found in 34% of packages and were mostly collectibles (50%). Most marketing techniques were located on the front of packaging and covered nearly 25% of the package surface. Median (interquartile range) price was US$ 0.19 (0.25). Nutrition labels were found in 91 (86%) packages and 41% had a nutrition related health claim. Most snacks (97.1%) were classified as "less-healthy". Conclusion In Guatemala, the food industry targets children through several marketing techniques promoting inexpensive and unhealthy snacks in the school environment. Evidence-based policies restricting the use of promotional characters in unhealthy snack food packages need to be explored as a contributing strategy to control the obesity epidemic. [ABSTRACT FROM AUTHOR]

Information asymmetries between producers and consumers exist with respect to nutritional characteristics of foods and beverages. This article aims to analyze firms' methods to supply nutritional information, focusing on 3 specific food industries: breakfast cereals, snacks, and soft drinks. A theoretical model is developed and tested empirically on European firm-level data obtained from company websites. Firms' incentives to provide nutritional information are positively related to their products' healthfulness, to firm size, and to firms' degree of international orientation. These insights may have important implications for the design of regulations to increase efficiency in the supply of nutritional information to consumers. [ABSTRACT FROM PUBLISHER]

Popcorn is a snack food with significant commercial popularity. Popcorn popping mechanics can be described by a series of polymeric transformations. The most important quality traits for popcorn are expansion volume and “eatability” factors, including unpopped kernels, hull dispersion, and the color, texture, and flavor of popped flakes. Popcorn quality depends on both intrinsic factors, such as hybrid selection, kernel conditioning, and kernel physiochemical attributes, and extrinsic variables, including popping method and ingredient additives. Developing new technologies and establishing new quality attributes for popcorn may help to further increase consumer liking and consumption. [ABSTRACT FROM AUTHOR]

Abstract: Could smaller snack portions be similarly effective in decreasing cravings or feelings of hunger as larger portions? To answer this, three common snack foods – chocolate, apple pie, potato chips – were given to 104 participants as either a small portion (x) or a substantially larger portion (5–10x). Results indicate that smaller portions satisfied one’s ratings of hunger and craving similar to larger portions, but led to a mean intake that was significantly lower than in the large portion condition (with a difference of 103calories). This suggests that 15min after eating a considerably smaller snack, people will have eaten much less but will feel equally satisfied. [Copyright &y& Elsevier]

Frying is one of the oldest unit operations and is used not only in industry but also at home. The most commonly fried vegetable is potato, for important commercial products such as potato chips, par-fried potatoes, and french fries. Quality parameters of interest for fried potatoes include physical and chemical properties such as color, mechanical properties (e.g., crispness, hardness, etc.), structural properties (e.g., porosity and roughness), oil content, and water content, among others. Some chemical contaminants such as acrylamide and furan are heat-generated during the frying of potato slices or strips, leading to final fried pieces with considerable amounts of these contaminants. The controllable variables in industrial frying processes are generally potato variety, oil type, frying time, and frying temperature. Therefore, the study of the quality changes during frying is critical because knowledge regarding kinetics parameters will enable prediction of the final quality in fried potatoes and improvements in the final product value by selecting properly the processing conditions. Finally, modern techniques such as computer vision provide valuable tools to quantify and predict physical and chemical properties of potato pieces during frying in a fast and noninvasive way. In addition, computer vision can allow us to classify fried potatoes in different quality classes previously determined by sensorial panels. [ABSTRACT FROM PUBLISHER]

There is an increasing diversity of leisure activities and savoring food for pleasure and enjoyment has gradually become an important choice of activities for fun and leisure. Many places in Taiwan have developed clusters of snack stalls offering a wide range of snack selections and local specialties. However, to attract tourists to buy and savor snacks as their main leisure activity, the cluster organization must build up consensus among members of the cluster, establish reciprocity norms and build social capital and shared resources in order to enhance tourist leisure involvement. A questionnaire was used to collect data regarding social capital of clusters of snack stalls and tourist involvement willingness, and analyses were performed to explore the relationship and effect between social capital of clusters of snack stalls and tourist leisure involvement. Based on the study findings, the networks construct of social capital had no direct effect on tourist leisure involvement and could show a positive and indirect effect only through trust and norms established by the cluster organization. [ABSTRACT FROM AUTHOR]

Seaweed cultivation is imperative to augment increasing industrial demand. Ulva fasciata Delile is a potential seaweed for cultivation with applications in food industries. There is a renewed interest in large-scale aquaculture of this species in India due to its envisaged demand in snack food products. In the present study, we have successfully demonstrated the possibility of inducing zoospores in vegetative tissue, effective regeneration and improved growth in this seaweed by manipulating salinity (from 15 to 30 psu) and temperature (from 15 to 35°C). The optimum salinity and temperature requirement for zoospores induction were found to be 15 psu and 25°C, respectively. The quadriflagellate zoospores showed negative phototaxis and the settlement and germination pattern similar to several other green seaweeds. The optimum regeneration (78.53 ± 10.05%) was recorded at 25°C and 30 psu salinity. The maximum daily growth rate (16.1 ± 0.28%) was at 25°C and 30 psu salinity which corresponded to the field conditions. This method could be further refined at nursery culture to achieve artificial seeding essential for the success of commercial cultivation of this seaweed. [ABSTRACT FROM AUTHOR]

Abstract: Paired preference tests of liking require consumers to specify which of two foods are preferred or whether there is no preference. For ‘Buying’ preference tests, consumers specify which of two foods they are more likely to buy or whether they might buy either or neither. For ‘Choosing’ preference tests, consumers specify which of two foods they are more likely to choose when offered both, or whether they might choose both or neither. The first test is designed to predict greater degrees of liking, the second to predict buying behavior and the third to predict choice behavior. Yet, test results may not necessarily predict ‘real life’ behavior once consumers have left the testing situation; the ‘test’ preferences may not be ‘operational’. To validate the predictive ability of such tests, consumer behavior should be monitored for several months. Another approach is to allow consumers to take away some of the foods used in the test and observe what they take away. Consumers of potato chips were required to taste chips whose flavor and appearance were obviously different. A first group (N =107) were given ‘Liking’, ‘Buying’ and ‘Choosing’ preference tests for two palatable types of chip. After the test, out of sight of the experimenter, consumers were presented with two rows of plain plastic ‘snack’ bags, filled with the chips used in the test. They could take away either two bags of the same type of chip (a ‘Take Away’ preference) or one of each type (no ‘Take Away’ preference) or take neither (rejection). They were also subtly questioned regarding whether they were going to consume the chips themselves or were going to share them with friends. A second group (N =103) repeated the experiment. However, for these consumers, one type of chip was unpalatable. In general, ‘Buying’ preferences corresponded more to ‘Take Away’ preferences while ‘Liking’ and ‘Choosing’ preferences showed little correspondence. For the palatable chips, the preferences were spread more evenly than for the case where one type of chip was undesirable. In this latter case, approximately 50% of consumers were consistent over all tests in choosing the palatable chip. This might suggest operational preferences. ‘Take Away’ preferences suggested low predictability for paired preference tests of liking, choosing and buying. ‘Take Away’ preferences are not a substitute for monitoring consumer behavior for several months but they are a step in the right direction. [Copyright &y& Elsevier]

Abstract: We explored the relationship between three food attributes and portion size estimation. Twenty-seven men rated liking, familiarity and expected satiation (ES) of a chocolate bar, muffin, banana, cola, cornflakes, potato chips (crisps), hot chocolate drink and ice-cream, before estimating portion size when hungry and full. Portion estimates correlated with liking ratings in three foods (r =−0.53 to 0.28); with familiarity in two foods (r =−0.30, full only); and with ES in four foods (r ≤0.45). Across foods lower ES ratings tended to correlate with higher portion size estimates. Portion size estimation is influenced by food liking, familiarity and expected satiation. [ABSTRACT FROM AUTHOR]

Retrogradation of gelatinised starch is the main phenomenon that influences the texture of MiGao (rice cake). The hardness of the MiGao increased during stored at 25 °C for 5 days. Rapid visco analyser (RVA), Fourier transform infrared (FT-IR) spectroscopy and X-ray were quantified to analysis the retrogradation behaviour of MiGao. The most significant change in the pasting curve was the increase in peak viscosity over time measured with an RVA. FT-IR indicated changes in crystallinity of the MiGao crumb. The X-ray diffraction patterns could be classified as typical of A-type starch for the fresh MiGao. With aging, the B-type structure increases, while the A-type structure remains virtually unchanged. All the results suggested that the main mechanism underlying the changes in properties is suggested to be slow amylopectin crystallisation. [ABSTRACT FROM AUTHOR]

Abstract: Recent consumer trends towards healthier and low fat products have had a significant impact on the snack industry. The objective of this study was to examine the most important quality parameters of vacuum and atmospheric fried carrot slices in order to identify the specific advantages of vacuum technology. Said parameters include oil uptake, colour changes, and trans α and β-carotene degradation. Equivalent thermal driving forces were used (ΔT =60°C and 80°C) to compare the processes, maintaining a constant difference in temperature between the oil and the boiling point of water at the working pressure. The results showed that vacuum frying can reduce oil content by nearly 50% (d.b.) and preserve approximately 90% of trans α-carotene and 86% of trans β-carotene. This process also allowed for the raw carrot colour to be preserved, which was reflected by good correlations between a∗ and trans β-carotene content, b∗ and trans α-carotene content, and hue and total carotenoid content. [Copyright &y& Elsevier]

Nowadays, new snacks using alternative raw materials and ingredients are the critical driving forces for the snack food industry development. Wheat is an abundant cereal resource with the potential for chips making. In the present study, protease-treated wheat flour improved the quality of wheat chips by weakening the gluten strength of dough and reducing the chips' hardness from 6019 ± 306 N to 785 ± 200 N. The optimal enzymatic hydrolysis parameters were established as 1.44 × 104 U bromelain/100 g flour at 50 °C for 60 min. Bromelain significantly reduced the polymeric proteins content (from 15.81 ± 0.52% to 0.82 ± 0.03%) and glutenin macropolymer (GMP, from 14.95 ± 0.23% to 2.06 ± 0.05%), swelling power, gelatinization enthalpy (from 8.82 ± 0.39 to 7.31 ± 0.27 J/g), and viscosities, but increased the solubility (from 3.9 ± 0.1% to 12.8 ± 0.7%) of wheat flour. Moreover, protease hydrolysis significantly decreased the elastic modulus and viscous modulus (P < 0.05); values and the gluten network in the protease-treated dough showed different degradation degrees. The reconstituted wheat chips proved that GMP was the main factor affecting the chip hardness. The present study suggests that protease hydrolysis, especially bromelain, has great potential as a flour modification technology for producing baked wheat chips. • Wheat flour treated with protease improved the quality of wheat chips. • The optimal enzymatic hydrolysis parameters were: 1.44 × 104 U/100 g flour at 50 °C for 60 min. • Protease hydrolysis weakened the gluten strength and changed the starch properties. • Bromelain showed stronger hydrolytic effect on wheat proteins and rheological properties. • Glutenin macropolymer played a key role in the hardness of wheat chips. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this research was to study the effect of different processing conditions on physical and sensory properties of potato chips. Potato slices of Desirée and Panda varieties (diameter: 30mm; thickness: 3mm) were pre-treated in the following ways: (i) control or unblanched slices without pre-drying; (ii) blanched slices in hot water at 85°C for 3.5min and air-dried at 60°C until a final moisture content of ∼0.6kg water/kg dry solid; (iii) control slices soaked in a 3.5kg/m3 sodium metabisulphite solution at 20°C for 3min and pH adjusted to 3. Pre-treated slices were fried at 120 and 140°C under vacuum conditions (5.37kPa, absolute pressure) and under atmospheric pressure until they reached a final moisture content of ∼1.8kg water/100kg (wet basis). An experimental design (3×23) was used to analyze the effect of pre-treatment, potato variety, type of frying and frying temperature over the following responses: oil content, instrumental color and texture and sensory evaluation. Vacuum frying increased significantly (p <0.05) oil content and decreased instrumental color and textural parameters. Sensory attributes, flavor quality and overall quality, were significantly improved using vacuum frying. The higher frying temperature (140°C) increased ΔE, maximum breaking force, hardness and crispness and decreased L * and b * values. On the other hand, Panda potato variety improved the color of the product. A great improvement on color parameters was obtained using sulphited potato slices instead of the other pre-treatments. Although, the better flavor was obtained for control potato chips, no significant differences were found for overall quality between control and sulphited potato chips. Significant correlations (p <0.01) between sensory and instrumental responses were found. [Copyright &y& Elsevier]

Abstract: The present study investigated (1) whether consumption of a nibble-size snack, as compared to a bar-size snack, leads to more sensory specific satiety (SSS) and a lower intake; and (2) whether attention to consumption, as compared to usual consumption, leads to more SSS and a lower intake. Subjects (N=59) tested two snack foods which differed in size, nibbles and bars, in two consumption conditions. In the attention condition, the instruction to chew the food well was given. In the control condition no such instruction was given. For each of the four SSS sessions ad libitum intake was measured and SSS scores were calculated. Mean intake of the nibbles was 12% lower than of the bars in the control condition, but not in the attention condition. Although non-significantly, attention to consumption tended to reduce intake of the bars but not of the nibbles. SSS scores were slightly higher for the bars than for the nibbles. Our results suggest that a smaller food size results in a lower intake. The data do not clearly support the idea that attention to consumption decreases intake. Hypothetically consumption of small foods and attentive consumption prolong the oral sensory stimulation, which results in a lower intake. [Copyright &y& Elsevier]

Abstract: The diets of University students, particularly those living away from the family home, are characterised by a number of undesirable practices such as meal skipping, frequent snacking and low intakes of fruits and vegetables. This study aimed to identify the extent to which the previously reported negative changes in the eating habits of Greek students living in Glasgow were the result of rapid dietary acculturation (the ‘Glasgow effect’), and the extent to which these changes were the result of living away from the family home for the first time. Using a self-administered questionnaire, we assessed the diets before and after commencing university of Greek students living in the family home (n=43) or away from home either in Greece (n=37) or in Glasgow (n=55). No significant changes were observed in the diets of students who continued to live at home after starting university. Significant changes observed only in the students living in Glasgow were decreases in consumption frequency of fresh fruits, meat and cheese, and increases in consumption of snack foods. These changes were attributed to rapid dietary acculturation. Young Greek adults faced difficulties in maintaining a traditional Mediterranean diet after leaving the family home, particularly after moving to a Northern European environment. [Copyright &y& Elsevier]

Abstract: Within-session decreases in instrumental responding to obtain food, consistent with habituation, have been reliably demonstrated in adults and children. This study tested the hypothesis that within-session decreases in instrumental responding for food are due to habituation rather than satiation. Thirty-eight 8–12-year-old children performed a computer-based operant task to earn points toward access to potato chips for 20min, and for chocolate candies for the final 6min of the session. Portion size of the food reinforcer (75kcal vs 225kcal) and food consumption (consumption/no consumption). There was no difference in the rate of response decrease between the two portion size conditions. Both the consumption and non-consumption groups showed response decelerations during the first 20min, with responses in the consumption group decreasing at a faster rate. When the novel food was presented, participants in all conditions recovered responding. Although satiation may contribute to reductions in motivated responding for food when food is consumed, habituation provides a more complete explanation for the results observed in this study. [Copyright &y& Elsevier]

Failure mode and effect analysis (FMEA) model has been applied for the risk assessment of potato chips manufacturing. A tentative approach of FMEA application to the snacks industry was attempted in order to analyse the critical control points (CCPs) in the processing of potato chips. Preliminary hazard analysis was used to analyse and predict the occurring failure modes in a food chain system (potato processing and potato chips processing plant), based on the functions, characteristics and/or interactions of the ingredients or the processes, upon which the system depends. CCPs have been identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram and fishbone diagram). Finally, Pareto diagrams were employed towards the optimisation potential of FMEA. [ABSTRACT FROM AUTHOR]