15F-27 |
Development of a nondairy, ready-to-eat and low fat cereal snack which is an excellent source of fiber |
O. Sipahioglu1, C. Bircan, P. RATANATRIWONG1, and S. A. Barringer. (1) Food Science and Technology, the Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210 There is a significant shift to consume more natural foods, which are rich in nutrients. However, consumers do not compromise taste and appearance for health benefits. Time constraints have also driven consumers to choose convenient foods. The snack market has greatly increased with nutritious snacks prevailing market shares. Whole grains, legumes and dried fruits are nutrient and fiber rich which helps maintain intestinal health and provide other health benefits. However, they are underused for snack foods. Our objectives were to develop a new shelf stable snack foods by incorporating whole grains, legumes and dried fruits for a nutritious, low fat, convenient, and non-dairy way to consume grains. Product concept was developed by evaluating the ideas using gap analysis and examination of key attributes. Raw grains (wheat, brown rice, barley, oat and buckwheat) and beans were soaked for 4 hrs and cooked at 120oC for 30 and 60 minutes, respectively. Dehydrated fruits were soaked for 30 minutes and cooked with added modified starch at 100oC for 10 minutes. These ingredients with added flavor and color were blended and packed. Acceptance test with 9-point scale was conducted. Product had a water activity of 0.97 with a pH of 4.9. A HACCP plan was developed to ensure product safety. The product had average score of 7.6 for overall acceptance, and 94% of panelists indicated they would purchase this product. Acceptance was not affected by gender or age. 76% of respondents indicated their need to increase their fiber intake. During storage, product texture was maintained against phase separation, and color did not change. The challenge of incorporating whole grains, legumes and dried fruits for shelf stable, nutritious, convenient, low fat and non-dairy cereal product was met. It is versatile for a line extension. It is also lactose free for the lactose-intolerant consumer.
Session 15F, Product Development
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