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Create a snack bar from jasmine rice, anchovy and peanut.

Snacks are an important part of the diet because they fight hunger sensation and can prevent overeating at meal times. Snacking can be the downfall of many diets, however, because many convenient snack foods, such as potato chips and candy bars, contain a lot of calories and fat. Many of us also struggle with portion control, because snacks often come in boxes or bags that contain multiple servings. Developing healthy snacks can help circumvent such obstacles to a healthy and well-balanced diet.

Unfortunately, the number of healthy snacks available commercially is limited. Moreover, many snacks are usually low in protein content. Researchers in Thailand set out to develop a nutritious snack bar sourced from healthy ingredients available in Thailand. The target consumer group for this product was the Thai consumer between 15 and 45 years old.

The scientists undertook a consumer survey to learn what this target group thought about nutritious snacks and snack bars. Included in the survey were questions about the characteristics and ingredients these consumers wanted these snacks to have.

The base ingredients chosen by the scientists were crispy jasmine rice, fried small anchovy and peanut. Brown sugar and salt were added as seasonings. The snack bar contained crispy jasmine rice at 25% levels, 15% fried small anchovy, 10% peanut and 50% binders. The ingredients were mixed, formed and baked at 150 C. A constrained simplex centroid mixture design was used by the investigators to obtain a suitable proportion of the binders.

The snacks bound with various amounts of binders were evaluated by 30 sensory panelists using a nine-point hedonic scale. The researchers found that snacks containing certain amounts of ground peanut, wheat flour and glucose syrup gave the highest overall liking score. The liking scores for texture were not statistically different. A 100-g portion of the snack provided 18.80% protein, 33.96% fat and 41.50% carbohydrate.

Although this snack bar was high in energy (548 kcal per 100 g), carbohydrate and fat, it was also high in protein and unsaturated fat, and had a relatively low sodium content compared to commercial snacks in the Thai market.

Further information. Pattama Ratana-arporn, Kasetsart University, 50 Ngam Wong Wan Rd., Ladyao, Chatuchak, Bangkok 10900 Thailand; phone: -66 2 562-5020; fax: -66 2 562-5021; email: fst@ku.ac.th.
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Publication:Emerging Food R&D Report
Date:Jul 1, 2011
Words:381
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