Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.

SCPS-TP SNACK在卫星网络中的性能分析

由于卫星链路的特性,传统的TCP/IP不能直接应用于卫星网络中。为保证空间链路可靠的端到端数据传输,现已形成了一个标准的空间通信协议SCPS,它是TCP/IP协议的扩展,特别是传输层协议SCPS-TP。分析了SCPS协议体系结构,研究了SCPS-TP技术框架及其采用的SNACK关键技术,并以此关键技术为切入点,仿真研究SCPS-TP的性能及其与TCP协议在吞吐率及链路利用率方面的比较,得出SCPS-TP在宽带、高误码率及大时延通信环境下的性能比TCP要明显优越,更适合于大带宽时延积的卫星通信环境。

Effects of different drying methods on quality,bacterial viability and storage stability of probiotic enriched apple snacks

Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.

Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour

Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.

Effect of Extrusion Process Parameters and Particle Size of Sorghum Flour on Expanded Snacks Prepared Using Different Varieties of Sorghum （Sorghum bicolour L.）

Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.

“黑”与“白”:英语课堂教学的诗意追寻——基于电子白板环境下“At a snack bar”一课教学随笔

交互式电子白板作为一种新兴的信息技术,在现代教学课堂已经悄然兴起,它的作用也越来越受到教育界的关注,尤其是把传统的黑板与新兴的电子白板融合使用在小学英语课堂中,使教师在英语课堂中的教学更积极,可以有效促进师生的互动。本文结合具体的教学实践对黑白共融环境下的小学英语课堂教学的优势阐述一二。一、运用电子白板的视频导入和随时调用图片功能,实现兴趣与知识的有效结合孔子曰:"知之者不如好知者。

Analysis of Process of Microwave Puffing Blueberry Snacks

In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.

Nighttime snacking is associated with risk of obesity and hyperglycemia in adults:a cross-sectional survey from Chinese adult teachers

Relationship between nighttime snack and human health conditions remains unclear. In this paper, we analyzed the association of frequency of nighttime snacking with obesity, hyperlipidemia and hyperglycemia using a Chinese teacher cohort. The Chinese teacher study contains 22,176 of the general adult population operated on in 2015.Information of nighttime snacking frequency was acquired by questionnaire. Overweight and obesity outcome were assessed by body mass index（BMI）, and hypertension; hyperlipidemia and hyperglycemia were self-reported.Associations between nighttime snacking consumption and outcomes were performed with multivariat regression and further stratification analyses. We found a significant association（OR 2.11, 95% CI 1.24, 3.62; P for trend 〈0.001）between most frequent nighttime snacking and hyperglycemia. A remarkable association was also observed between most frequent consumption of nighttime snack and obesity（OR 3.10, 95% CI 1.63, 5.89; P for trend〈0.001）. The present results provide epidemiological evidence that consumption of nighttime snack was associated with obesity and hyperglycemia in Chinese adult teachers. However, the underlying mechanisms still need further investigation.

The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.

Motivations Underlying the Snack Choices of Japanese Junior High School Students: A Study Based on Cluster Analysis

The aims of the present study were to group junior high school students according to factors influencing their snack choice and identify differences between the characteristics and snack choice behaviors of the groups. An anonymous self-report questionnaire was administered to 1936 students (13 - 15 years old) in eight junior high schools in Tokyo, Japan. The students responded to the Snack Choice Questionnaire (SCQ) as well as questions concerning snacking behaviors, lifestyles, and demographics. Cluster analysis was applied to sort the sample according to SCQ scores. Each cluster’s characteristics were examined by gender using the χ2 test or the Kruskal-Wallis test with a Bonferroni adjustment. Participants were divided into four groups: high in all factors, low in all factors, low value in health, and value in health. The “value in health” group was composed of more girls than boys and the “low in all factors” group had fewer girls than boys. Those in the “high in all factors” and “low value in health” groups indicated that they consumed more snacks. Moreover, gender differences were revealed. By assessing the SCQ prior to providing nutrition education, we can obtain valuable information to make nutrition education planning.

Glutamate and Caffeine intake of Some Snacks and Drinks in Saudi Arabia

The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Dammam) localized in the eastern area of Saudi Arabia. The age of study participants (298) was ranged between less than 4 – over 30 years. The snacks and drinks consumption data were gathered and calculated using the frequency methods. Forty nine samples of snacks and beverages were analyzed by High Performance Liquid Chromatography (HPLC) for glutamate and caffeine contents. The results indicated that total intake of snacks, chocolates and drinks were significantly correlated (spearman r = 0.856, 0.591, 0.943, p = 0.0) with total intake of glutamate and caffeine. The mean of caffeine intake was 40.4± 44.5 mg, while the mean of glutamate intake was 0.134± 0.146 mg. The highest concentration of glutamate was in Pringles with Ketchup (0.420), Bugles Smoking BBQ (0.660) and Indomie with Vegetables (0.860). The high caffeine concentrations of Kit Kat, Ulker and Galaxy samples were 166, 165.5, and 134.5 mg/kg respectively, while the beverages, the high caffeine concentrations were presented in energy drinks like Red bull (345.5), Power Horse (339.0) and Bugzy(333.0) mg/L. The children aged between 4– 8 were the most consumers of snacks which containing glutamate, while the adolescents consumed more chocolates and beverages which containing caffeine. These finding suggests that consumption of salty snacks, and sugar-sweetened beverages is mounting between important categories in the community, so interventions focusing on increasing physical activity and fruit and vegetable consumption will have an impact on obesity control and promoting health.

Informing Primary School Nutritional Policy: Effects of Mid-Morning Snacks on Appetite and Energy Control

The purpose of this research was to inform primary school nutritional policy by identifying which mid-morning snack would be more beneficial to consume from an appetite control perspective. During morning break 14 girls and 11 boys were provided with 160 ml of semi-skimmed milk or153 gof apple in a randomised crossover manner. Visual analogue scales were used to record hunger, prospective food consumption and fullness, immediately before and after breakfast, immediately before and after the mid-morning snack, and every 60 min until 21:00 on each day. School dinner/packed lunch energy intakes were assessed 90 min following the mid-morning snacks, in addition to evening energy intake. Children felt less hungry and could eat less when apple was consumed, however lunch and evening energy intakes were not different. Fluctuations in appetite did not translate into differences in energy intake therefore both milk and fruit should be promoted as mid-morning snacks in primary schools.

Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology

Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.

Relative Bile Acid Binding Potential of Extruded Lentil Snacks

Previously we have reported that extrusion significantly improved healthful potential of cereals. It was hypothesized that snacks produced by extrusion would be more healthful than their raw formulations. Bile acid binding has been reported to indicate cholesterol lowering and cancer risk reduction potential of food and fractions. Bile acid binding potential of five lentil snack raw formulations and their extruded snacks were evaluated. The raw formulations were 100% lentils (F01), 69% lentils (F02), 57% lentils + 12% supplement (F03), F03 with 125 μg/100g Chromium (F04), F03 with 536 μg/100g Chromium (F05), and their respective extruded (E) snacks E01, E02, E03, E04 and E05. The in vitro bile acid binding on an equal dry matter basis relative to cholestyramine, was F01 (0.5%), E01 (3.7%), F02 (0.6%), E02 (3.0%), F03 (1.6%), E03 (5.1%), F04 (2.0%), E04 (4.2%), F05 (0.8%) and E05 (3.6%). Replacing 12% lentils with high protein supplements (F02 vs. F03) resulted in significantly higher bile acid binding, suggesting that the supplement appears to have higher bile acid binding capacity than that of lentils. All the extruded lentil snacks had significantly higher bile acid binding compared with their raw formulations. Extruding with added chromium containing yeast resulted in significantly lower bile acid binding in a dose dependent manner. Most healthful lentil snacks were produced with the addition of high protein supplement without added chromium-containing yeast (E03). Data proved the hypothesis that lentil snacks produced by extrusion are significantly more healthful than their raw formulations.

Assessment of Trans Fatty Acid Content in Widely Consumed Snacks by Gas Chromatography in a Developing Country

Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.

Projective Mapping and Product Positioning of Deep Fat Fried Snack

A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.

Regular Consumption of a Balanced Salmon-Based Salty Snack Does Not Affect Energy Intake, Body Composition and Biochemical Parameters in Healthy Volunteers

An inverse relationship between meal frequency and body weight has been observed in several studies: however, little information is available on the effects of a snack consumption on energy and nutrient intakes in adults. In this study, 19 healthy volunteers consumed daily for 3 weeks, in a cross-over design, one of two isocaloric snacks (bread with salmon spread or bread with salami). Diet composition, anthropometrics, blood pressure, lipid and fatty acid profiles, fasting plasma glucose levels and high sensitivity C reactive protein (hs-CRP) were assessed at the beginning of the study and before and after each dietary period. The inclusion of a mid afternoon snack in the standard meal pattern (breakfast, lunch, dinner) was associated with a significant reduction in energy intake at dinner (the reduction being larger after the snack prepared with the salmon spread);the total daily caloric intake, however, was not changed by the snack consumption, since the snack caloric intake was fully compensated by the lower dinner energy intake. No significant change has been observed in any of the measured biochemical or anthropometric parameters, even if a trend toward a plasma hs-CRP reduction and toward a more favourable HUFA index was observed after the salmon spread snack consumption. These observations indicate that the regular consumption of a balanced mid afternoon snack has no adverse effects on energy intake and biochemical parameters of healthy adults with a moderately active lifestyle;the snack consumption results, however, in different distributions of the energy intake among meals. The snack composition (salmon or salami) may further influence these effects.

Distribution Characteristics of Specialty Snack Outlets in Beijing Downtown Area:Take Shaxian Snacks and Chengdu Snacks Outlets as Examples

Snacks are an important part of the catering industry,whose spatial pattern distribution will directly affect the behavior of residents and tourists decision-making.Therefore,this paper chose 'Shaxian snacks' and 'Chengdu snacks' outlets in the downtown area of Beijing as the research object,taking POI data and GIS spatial data as data sources,using GIS spatial analysis and nuclear density estimation method,to make a comparative analysis of the spatial distribution characteristics of snack outlets in downtown of Beijing.The results showed that(1) distribution characteristics of snacks outlets in each district varied greatly.(2) Distribution differences of both snacks outlets in each circle was in significant.(3) Distribution of snacks outlets from the center to the periphery along the ring roads took on the "pyramid type".(4) Distribution of snacks outlet show stronger proximity to road than to subway.Distribution characteristics of the snack outlets included(1) Spatial distribution of the snacks outlets showed weak centrality.(2) The snacks outlets showed significant characteristics of spatial aggregation with great differences in internal structure.According to the above conclusions,combined with municipal planning,this paper according to the classification of the city,put forward suggestions on the distribution of snack outlets in Beijing,(1) Recombine the snack outlets in old urban districts.(2) According to the city functional orientation,redistribute the snack outlets in new urban districts.

Snack (Re)formulation in the Improvement of Health Effects on Glycaemia and Satiety Responses: Preliminary Results

Snacking impacts the overall quality of dietary patterns, nutrition and health outcomes. Highly processed snack foods are normally unhealthy due to higher saturated fat content, refined grains (carbohydrates), and artificial ingredients. Snack product (re)formulation using plant-based wholesome ingredients has the potential to improve health effects including glycaemia, satiety responses, and lipid metabolism. Oat (Avena sativa L.) has gained increased popularity as a food item in recent decades due to its perceived or real health benefits, principally related to the bran content of oats. We have developed a healthier snack prototype using rolled oats as main ingredients. Other ingredients include oat bran, dried fruits, and nuts. For initial trials, these ingredients were combined in various combinations and composition to produce a formula having a good nutrient profile score (≤4) that meets the criteria of FSANZ for making health-related claims. The proportions of the ingredients in the formula were adjusted to enable higher fiber and protein contents. From the initial 10 combinations prepared, one prototype was selected based on four quality attributes (visual appearance, texture, taste, and water activity). The selected prototype was tested for glycemic index (n = 10) and consumer liking (n = 67). Our preliminary results demonstrated that the prototype has a low glycemic index, favorable satiety effects compared with glucose, and has acceptable taste compared with two commercial products. This formulation will be refined further when we plan to assess its effects on glycaemia and insulin profiles. High value nutrition is the New Zealand national science challenge. An approach of developing healthier snack products with verifiable health-related claims through (re)formulation could be translated into relevant dietary changes associated with potential improvement in public health.

Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack ‘kokoro’ enriched with soy flour (a Nigeria based snack)

Blends of white maize, ginger powder (white and yellow) and soy flour were prepared at the following ratio of white maize 97%: yellow ginger 3% (WM /YG);white maize 97%: white ginger 3% (WM/WG);white maize 87%: soy bean 10%: yellow ginger 3% (WM/S/YG);white maize 87%: soy bean 10%: white ginger 3% (WM/S/WG), white maize 90%: soybean 10% (WM/S), white maize 100% (WM) control. As result revealed protein content, energy value, ash contents of ginger spiced ‘kokoro’ improved significantly with the addition of ginger spice and or soy flour compared with the control. The mineral composition of ginger spiced ‘kokoro’, increased significantly at p < 0.05 especially with WM/S. Addition of ginger and or soy improves the vitamin A and C content of ginger spiced ‘kokoro’, WM/S/YG had the highest vitamin A. while WM/S/WG had the highest Vitamin C content as compared with the control (WM). Result revealed that WM/S/YG displayed the highest DPPH radical scavenging actives. Significant (p < 0.05) improvement was observed in the amino acid content of the ginger spiced ‘kokoro’. The addition of ginger powder and or soy flour decreases the load at break (N), compressed Extension at Break (mm), and the energy at break (J) of the ginger spiced ‘kokoro’.