Accelerating Health Innovation™

Extruded and healthy

A three-page technical article details recent research by the UK's Campden & Chorleywood Food Research Association (CCFRA) into developing tasty yet healthy extruded snacks and breakfast cereals. The research discussion is prefaced by a short explanation of Glycemic Index. CCFRA's research investigated "the roles of processing parameters and dietary fiber inclusions on indicators of nutritional performance and product attributes of model extruded foods." All the work involved in vitro models. The findings include the discovery that the moisture level of extrudates influences the in vitro digestibility of the extruded product. In terms of substituting fiber-producing ingredients, such as locust bean gum or sodium alginate, for carbohydrate (wheat flour) ingredients, the in vitro digestibility is impacted by the choice of substitute ingredient. Finally, formulators need to be aware of changes in sensory attributes of the extruded product when making changes for fiber content.

World of Food Ingredients
3/1/2008