Corn snack with high fiber content: Effects of different fiber types on the product quality
2018
Han, Yang Jin | Tra Tran, Thi Thu | Man Le, Van Viet
Snack food with high fiber content has attracted attention due to various health benefits. In this study, six dietary fiber materials were mixed with corn meal and subsequently co-extruded for snack production. With the same ratio of fiber material to corn meal, the highest fiber level of the extrudate was observed when xanthan gum, gum acacia or inulin was added to the blend. Use of these fiber materials also resulted in reduced radial expansion ratio, increased bulk density and enhanced hardness of the product. Smaller increase in fiber content of the extruded snack was reported for polydextrose, resistant starch or resistant maltodextrin. Addition of resistant starch to the blend also reduced radial expansion and increased bulk density of the extruded snack while the obtained product samples with polydextrose or resistant maltodextrin had comparable physical and sensory quality to the control sample. Among the tested fiber materials, polydextrose and resistant maltodextrin were potential for the production of snack with high fiber content.
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