Development and assessment of acceptability and nutritional properties of a light snack

Food Science and Technology (Campinas)

Vanessa Dias Capriles¹  Rosana Aparecida Manólio Soares¹  José Alfredo Gomes Arêas¹ 

[1] ,Universidade de São Paulo Faculdade de Saúde Pública Departamento de NutriçãoSão Paulo SP ,Brasil

关键词: light snack;    fat replacer;    consumer acceptance;    food extrusion;    snack light;    substituto de gordura;    aceitabilidade sensorial;    extrusão termoplástica;   

DOI  :  10.1590/S0101-20612007000300021

来源: SciELO

【 摘 要 】

A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (deltaE = 8.67), due mainly to luminosity (deltaL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when the consumers were informed about snack composition, 75% of them said that they would buy the light snack instead of the traditional one. The caloric and fat reductions allow the use of the claims "light snack" and "fat free", in accordance with the legislation of various countries. We conclude that it is technologically possible to use a fat replacer in snack production, resulting in a sensory acceptable light snack with great potential to replace traditional ones.

【 授权许可】

CC BY   
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