indulging snacks and healthy foods seems counterintuitive, however, 40 % of consumers are demanding functional snacks with enriched levels of antioxidants, fibers, and vitamins are increasing.
Advantages of β-glycans:
β-glycan’s are easily digestible by their enzymes β-glucanases. Scientists or food technologists have to take extra steps to prepare the β-glucan fiber to inactivate the endogenous enzyme present in the grain. The functional properties of huitlacoche phytochemical contents are the sole reason for the bioactive properties of the resultant tortilla chips. The fortified tortilla chips were also found to have many health benefits.
Food Research Lab can help you solve these problems related to the formulation of low-calorie snacks using bioactive compounds. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before.
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Development of low-
calorie and low-fat
snacks with enriched
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Broccoli trimmings into tortilla
Indulging snacks and healthy foods seems counterintuitive, however, 40 % of
consumers are demanding functional snacks with enriched levels of antioxidants,
fibers and vitamins are increasing.
One of the commonly consumed types of snacks is the baked variety which
contains low-fat and preferable high fiber. Research is currently being focused on
enhancing the nutritional value with the addition of fiber and protein flours into
baked and extruded snacks.
Grains with phenolic phytochemicals, such as cinnamic acids, benzoic acids,
flavonoids, flavones, anthocyanidins, lignans and alkyl-resorcinols are chosen for
The advantage of β-glucans is that they are associated with
increased viscous properties which have high molecular
Moreover, β-glucans are easily digestible by their enzymes
β-glucanases. Scientists or food technologists have to take
extra steps to prepare the β-glucan fiber to inactivate the
endogenous enzyme present in the grain.
These modifications are much required to keep the
processes short and reactive.
During the development of low-calorie snacks, the incorporation of β-glucans in
sufficient amounts replaces the large amounts of flour to lower the bad impact of
wheat flour and gluten proteins.
The incorporation of xylanase to the barley dough improved the overall volume,
appearance and final crumb structure.
This addition also increased the health benefits of the amount of soluble fiber
content in the snacks or bread.
Some researchers suggest that the nutritional and bioactive
properties of tortilla chips are based on the maize variety.
Elotes comics have been found to have the highest antioxidant