Waxy starch to replace vegetable fat in extruded snack aromatisation and different salt delivery way to decrease sodium intake

Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded snacks are products where 10 to 20 % of fat, and large amounts of salt, are sprinkled on to fix flavours. Considering the need for flavouring and simultaneously reducing fat and sodium on snacks, an alterna...

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Bibliographic Details
Main Author: Nakagawa, Akihiro (author)
Other Authors: Raniero, Ghiovani Z. (author), Berwig, Kimberli P. (author), Monteiro, Claudia C.F. (author), Sousa, Isabel (author), Monteiro, Antonio R.G. (author)
Format: article
Language:eng
Published: 2021
Subjects:
waxy starch
snack aromatisation
salt
Online Access:http://hdl.handle.net/10400.5/21741
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/21741

Internet

http://hdl.handle.net/10400.5/21741

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