Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

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Title

Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Acacia senegal (in the form of Super Gum™) and Anogeissus latifolia (in the form of gum Gatifolia SD) were used in the manufacture of ready to eat extruded cereal snack products. Inclusions rates were 0, 5, 10 and 15% w/w replacement levels for wheat flour from a control recipe. The inclusion of Super Gum™ and Gatifolia increased product expansion and reduced product density compared to a cereal flour based control snack product. Inclusion of the gum materials also decreased the hardness of t...

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Format

Research Paper

Research format

Journal article

Date created

2012-09

Creator

Brennan, Margaret / Derbyshire, E / Tiwari, B / Phillips, G / Ogasawara, T / Brennan, CS

URL

https://hdl.handle.net/10182/8190

Related subjects

extrusion / gum arabic / gum ghatti / non-starch polysaccharides / starch / Food Nutritional Balance / Food Processing / Food sciences / Chemical engineering

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