Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

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 oper...

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Bibliographic Details
Published in:International journal of food science & technology 2013-05, Vol.48 (5), p.893-902
Main Authors: Brennan, Margaret A., Derbyshire, Emma, Tiwari, Brijesh K., Brennan, Charles S.
Format: Article
Language:English
Subjects:
Acceptability
Appeals
Biological and medical sciences
Dietary fibre
Extrusion
Food industries
Food science
Foods
Fundamental and applied biological sciences. Psychology
glycaemic index
Nutrition
protein
Snack foods
Snacks
starch
Starch and starchy product industries
Surface layer
Texture
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Summary: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.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12055