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Currently, obesity is a leading threat to optimal health and wellbeing in Australia. Offsetting risks of acute and chronic disease and disability, a balanced diet offers a sound investment against premature morbidity and mortality commonly associated with obesity. Demonstrated empirically to lead to weight gain, consumption of snack foods lacking in nutritional value ("indulgences") threatens a healthy lifestyle and is as prevalent as 90% in some populations. Thus, finding strategies to counteract habitual snacking on "indulgences" is imperative. External stimuli (objects, events or people) can influence food consumption. Changing exposure to external cues may be used to reduce snacking. This case study (n=1) investigated effects of a behavioural modification intervention using classical and operant conditioning techniques to reduce snack food ingestion over one week. Specifically, modifications to situational cues including meal versus snack schema activation and a fixed-interval sweet reward provided a holistic 'internal-external' environmental strategic approach. One hypothesis was proposed; the intervention would be associated with a reduction in snack food consumption during the seven-day intervention period. Results indicated the number of snacks consumed was significantly reduced during the intervention. While methodological limitations precluded causal claims and strength and direction of relationships, evidence supported a behavioural modification approach to reduce snacking. Moreover, results demonstrate the complexity of human eating behaviours, Rather than attributing overeating to individual "choice," findings highlight a number of situational factors that may be altered to reduce snacking on indulgent foods.

The study was designed to evaluate the nutritive value, thermal stability and consumer acceptance of cupcakes baked with red palm olein compared to palm olein. Thermal stability was evaluated for acidity, peroxide, p-anisidine and total oxidation value (cumulative between peroxide and p-anisidine values), as well as fatty acid composition. The concentrations of phytonutrients including tocopherols and tocotrienols, alpha- and beta-carotene after baking were also determined. Acceptance of the cupcakes was assessed using a structured hedonic scale of five points by 29 panelists. As compared to initial test oil (red palm olein), acidity (red palm olein, 0.07±0.01% vs cupcakes containing red palm olein, 0.09±0.01%; P=0.0232), peroxide value (red palm olein, 0.33±0.05 meq O2 kg-1 vs cupcakes containing red palm olein 0.73±0.06 meq O2 kg-1; P=0.0011) and total oxidation value (red palm olein, 2.24±0.13 unit vs cupcakes containing red palm olein, 3.09±0.17 unit; P=0.0012) were found to be higher in cupcakes containing red palm olein, which is within the acceptable rancidity range (peroxide value < 7.5 meq O2 kg-1) for snack food category. No changes were found on oxidative parameters (acidity, peroxide, p-anisidine values and total oxidation value) in cupcakes containing palm olein. Cupcakes made with red palm olein retained nearly 100% of alpha- and beta-carotenes upon baking. Tocopherol homologues were stable in both comparisons, with 95% retention as compared to tocotrienol homologues (~85%). Cupcakes made from red palm olein received higher score (mean=3.29) in sensory evaluation as compared to cupcakes containing palm olein (mean=3.07). The study, therefore, encourages the inclusion of red palm olein in the formulation of bakery products.

The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate-based snacks. Water, unhydrolyzed GAW, and hydrolyzed GAW were used as the three liquid sources during extrusion and physicochemical, textural, and sensory properties of the extrudates were evaluated. Addition of GAW significantly (P

Today, there are hundreds of different diets recommended around the world for healthy nutrition from the “Karatay diet” to the “Stone Age diet” or “Paleo diet”. Almost none of these diets prohibit the consumption of legumes. In fact, physicians have also recommended eating a small amount of chickpeas regularly in order to reduce stomach acidity. Chickpeas also have a distinct place in the vegetarian diet due to the nutritional components they contain. Leblebi stands out as a healthy and tasty traditional product that can be consumed at any time of the day. Although chickpeas contains 30% starch, the glycaemic index of leblebi is low (20-30), indicating that it will not suddenly increase the blood glucose level. The aim of this review is to provide an overview of probiotic opportunities for new product development and nutrition research of the traditional chickpea product of Turkey known as leblebi.

Consumers enjoy extruded puffed products, but these products often lack in nutritional value. Including fruit pomace in these products would increase nutritional value as well as provide valorization for a waste product in the food industry. The study’s objective was to prepare extruded puffed snacks with fruit pomaces and determine sensory properties and consumer acceptance. Extruded puffed snacks were made from corn flour and apple or cranberry pomace at varied percentages (5%, 10%, 15%, 20%, 25% w/w) and seasoned. An extruded puffed snack containing 100% corn flour was used as a control. A trained panel (n=10) evaluated 11 extruded puffed snacks for 30 attributes. A consumer (n=106) sensory test determined acceptance and liking of the extruded puffed snacks. Select physical and chemical properties were also measured. Data was analyzed using ANOVA with Tukey’s HSD, principal components analysis, and partial least squares. Consumer liking of the extruded puffed snacks differed significantly based on the pomace percentage. Among the apple pomace samples, consumers indicated the highest overall acceptance for samples containing 5% and 15% apple pomace, products characterized by their salted caramel aroma and buttery flavor attributes. Consumers showed lowest overall acceptance for samples containing 25% apple pomace replacement and control, defined by sour and salty attributes, respectively. Among the cranberry extruded puffed snacks, consumers showed highest acceptance for control and the sample containing 5% cranberry pomace replacement, characterized by moisture absorption and flavor attributes. Consumers had the lowest overall acceptance for samples containing 20% and 25% cranberry pomace replacement, defined by their toothpack, astringency, and bitter attributes. This study determined that in an extruded puffed snack product, replacement of corn flour with apple pomace (at 15% replacement) or cranberry pomace (at 10% replacement) resulted in products that were still acceptable to consumers. Next steps for this work may include the addition of ingredients into the extrudate formula to improve the appearance, aroma, flavor, basic taste, texture, and in-mouth residual attributes that decreased consumer liking. Ultimately, this research may lead to high quality and nutritious extruded snack products.

International audience; Background Snacking is associated with a higher daily energy intake and dietary guidelines recommend snacks of no more than 200 kcal for adults and 100 kcal for children. The present study examines the energy content, nutritional quality and price of single-serving snack food products sold by major supermarket and coffee shop chains in the UK. Methods Energy content, nutritional content and price of single-serving snack products were recorded in 2019 via the websites of 14 major chains (seven supermarkets; seven coffee shops). Results The mean energy content of all eligible snack products (n = 2283) was 186 kcal [95% confidence interval (CI) = 182–190]. The mean energy content of the snack products sold at coffee shops (n = 379; 282 kcal [95% CI = 269–295]) was significantly higher than the energy content of the snack products sold at supermarkets (n = 1904; 167 kcal [95% CI = 164–170]). Seventy nine % of supermarket snacks exceeded energy recommendations for children and 32% for adults. In coffee shops, 91% exceeded recommendations for children and 73% for adults. Forty one % of snacks were high in fat, 42% were high in saturated fat, 39% were high in sugar and 7% were high in salt. Cheaper snack products were more likely to be of lower nutritional quality. Conclusions The high proportion of snack products that do not meet public health recommendations for energy content may contribute to the association between snacking and increased energy intake. Public health measures to increase the availability and reduce the price of snack products that meet public health energy content recommendations may reduce population-level obesity.

Mangos are an understudied fruit rich in fiber and polyphenols that have been linked to better metabolic outcomes and promotion of satiety. The purpose of this study was to examine the effect of mango consumption on postprandial glucose, insulin, and satiety responses. Using a randomized crossover study design, 23 overweight and obese men and women consumed 100 kcal snacks of fresh mangos or isocaloric low-fat cookies on two separate occasions. Insulin and satiety hormones were measured at baseline and 45 min post-snack consumption. Glucose was measured at baseline, 30, 60, 90, and 120 min after snack consumption. Satiety questionnaires were completed at baseline and every 20 min for 120 min post-consumption. Both mangos and low-fat cookies increased insulin, with a significantly lower increase for mangos compared with low-fat cookies at 45 min post-snack consumption (

Consuming nuts may have advantages over other snack foods for health and body-weight regulation. Suggested mechanisms include increased satiety and lower glycaemia. We used an acute randomised crossover trial to assess glycaemic and appetite responses to consuming two isocaloric snacks (providing 10% of participants’ total energy requirements or 1030 kJ (equivalent to 42.5 g almonds), whichever provided greater energy): raw almonds and sweet biscuits among 100 participants with available data (25 males and 75 females) following 106 being randomised. Two hours after consuming a standardised breakfast, participants consumed the snack food. Finger-prick blood samples measuring blood glucose and subjective appetite ratings using visual analogue scales were taken at baseline and at 15 or 30 min intervals after consumption. Two hours after snack consumption, an ad libitum lunch was offered to participants and consumption was recorded. Participants also recorded food intake for the remainder of the day. The mean area under the blood glucose response curve was statistically and practically significantly lower for almonds than biscuits (mean (95% CI) difference: 53 mmol/L.min (45, 61), p &lt, 0.001). Only the composite appetite score at 90 min was higher in the almond treatment compared to the biscuit treatment (45.7 mm vs. 42.4 mm, p = 0.035 without adjustment for multiple comparisons). There was no evidence of differences between the snacks for all other appetite ratings or for energy intake at the ad libitum lunch. However, mean energy intakes following snack consumption were significantly lower, both statistically and in practical terms, for the almond treatment compared to the biscuit (mean (95% CI) diff: 638 kJ (44, 1233), p = 0.035). Replacing popular snacks with almonds may have advantages in terms of glycaemia and energy balance.

Reinforcing Relative Value (RRV) of food and impulsivity are associated with energy intake and obesity. This study investigated the degree to which changes in RRV and impulsivity independently or interactively predict changes in body weight and composition in women with overweight or obesity engaged in either fast or slow weight loss programs. Body weight, body composition, impulsivity (Barratt Impulsiveness Scale), and RRV snack (computerized Behavioural Choice Task) were measured at baseline and post-intervention in 30 women with obesity undergoing either slow (n = 14, –500 kcal/day, 20 weeks) or fast (n = 16, –1000 kcal/day, 10 weeks) weight reduction. No group × time effects were noted on body composition, impulsivity, or RRV, so participants from both groups were pooled for analysis. Multiple regression analyses indicated that none of the impulsivity variables predicted weight or fat mass (FM) loss. However, ΔRRV snack predicted ΔFM (r = 0.40, p = 0.046), whereby greater increases in RRV snack were associated with less FM loss. The results indicate that different rates of weight loss do not differentially affect RRV snack or impulsivity traits. However, changes in RRV snack predicted FM loss, suggesting that dietary interventions that either mitigate increases or foster reductions in the RRV snack may yield greater reductions in adiposity. Trial Registration clinicaltrials.gov identifier: NCT04866875. Novelty: No differences in RRV of food were noted between fast and slow weight loss. Weight loss from combined fast and slow groups led to a moderate-sized reduction in total impulsivity. Greater diet-induced increases in RRV snacks were associated with less body fat loss.

Fortified snacks can increase nutrient intake among patients with cancer. The aim of this study was to identify snack foods preferred as potential vehicles for fortification and how experienced symptoms influence preferences.A study-specific survey among 150 patients identified snack foods for fortification, influence of symptom presence, desired nutrients and characteristics of a fortified snack, and perception of oral nutritional supplements.Patients had mainly breast, gastrointestinal, lung, and colorectal tumors. Soup, yogurt, cheese, fruit juice, egg products, and protein bars were identified as suitable fortified snacks by60% of subjects. Desired characteristics for snacks included nutritious, flavorful, convenient, ready to eat, easy to chew, and easy to swallow. Vitamins, minerals, and protein were the nutrients of interest. Three clusters of symptoms were identified that predicted patients' desired characteristics of fortified snacks and satisfaction with food-related life. Patients in High and Moderate symptom clusters were more likely to have reduced food intake and higher consumption of oral nutritional supplements.Preferences for fortified snacks and their characteristics are influenced by symptom presence. The results of this study provide insight to guide the development of fortified snacks for patients with cancer.