Something to chew on: technological aspects for novel snacks

Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiq...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2022-04, Vol.102 (6), p.2191-2198
Main Authors: Azeredo, Henriette, Matos, Matheus, Niro, Carolina
Format: Article
Language:English
Subjects:
alternative protein sources
Bioavailability
Energy Intake
fiber enrichment
food extrusion
fruit leathers
functional foods
Humans
Mastication
Meals
non‐conventional drying methods
Nutrients
Potatoes
Snack foods
Snacks
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy‐dense components and/or maximizing the retention or bioavailability of nutrients. This mini‐review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11701