Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

K-State researcher working on a way to make snack foods with extra fiber

09.07.2007
Trying to get more fiber in your diet" Munching on cookies or tortillas probably doesn't come to mind. But a Kansas State University researcher is experimenting with ways to add fiber to the foods we love without changing what we like about our favorite snacks.

Sajid Alavi is an assistant professor of grain science and industry at K-State's College of Agriculture. His expertise is in extrusion processing, which is used to make products from cheese puffs to pet food. Alavi is researching how this process can be used to make fiber-enriched flour taste like the kind used in most cookies and tortillas so that manufacturers can make a more healthful snacking alternative that consumers want to eat.

Alavi notes the increasing problem of obesity and how it can lead to diabetes, cardiovascular disease and other ailments.

"That's where there's a big push for whole grains and fiber," he said. "There's interest in making healthier foods."

Funded by a one-year, $30,000 grant from the Kansas Wheat Commission, Alavi and researchers created flour enriched with varying levels of bran. They mixed the bran-enriched wheat flour with water using a standing mixer like the one cooks may use at home, and they let the dough sit overnight. The hydrated flour was then sent through a machine called an extrusion processor. The processor uses a series of rotating screws and heated barrels to precook the flour before it is pushed out of the end. After ropes of the dough come out, they are taken to a drying oven or a freeze dryer, the latter of which Alavi said produced higher-quality flour. Then the dried ropes were ground back into flour, ready to use for baking.

"The more fiber you add, the more the dough quality deteriorates," Alavi said. "We're hoping this process will increase some of the properties of the flour. The foods might have a better physical quality."

The researchers worked with the bakery science lab at K-State's department of grain science and industry to produce cookies and tortillas made with bran-enriched flour that had been precooked using extrusion processing, and those that had bran-enriched flour that wasn't precooked. The team then worked with K-State's sensory analysis team to conduct taste tests. Subjects were offered vouchers for K-State's Call Hall ice cream in exchange for tasting and comparing the regular snacks and their bran-enriched counterparts.

The snackers reported liking cookies and tortillas made with enriched bran, whether precooked or not. However, the precooked flour did have an increased level of soluble dietary fiber -- the kind the body can absorb readily.

Alavi said researchers didn't necessarily get better properties with extruded flour. In the future, he said researchers could look at extruding the bran separately from the flour.

Alavi said snack food producers may be able to use this precooking method to add fruits and vegetables to snack foods.

"With fruit- and vegetable-based snacks, it's still hard to process the dough, so you really don't see those kinds of products out there," he said.

Sajid Alavi | EurekAlert!
Further information:
http://www.k-state.edu

More articles from Health and Medicine:

nachricht Rabies viruses reveal wiring in transparent brains
19.01.2017 | Rheinische Friedrich-Wilhelms-Universität Bonn

nachricht On track to heal leukaemia
18.01.2017 | Universitätsspital Bern

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Traffic jam in empty space

New success for Konstanz physicists in studying the quantum vacuum

An important step towards a completely new experimental access to quantum physics has been made at University of Konstanz. The team of scientists headed by...

Im Focus: How gut bacteria can make us ill

HZI researchers decipher infection mechanisms of Yersinia and immune responses of the host

Yersiniae cause severe intestinal infections. Studies using Yersinia pseudotuberculosis as a model organism aim to elucidate the infection mechanisms of these...

Im Focus: Interfacial Superconductivity: Magnetic and superconducting order revealed simultaneously

Researchers from the University of Hamburg in Germany, in collaboration with colleagues from the University of Aarhus in Denmark, have synthesized a new superconducting material by growing a few layers of an antiferromagnetic transition-metal chalcogenide on a bismuth-based topological insulator, both being non-superconducting materials.

While superconductivity and magnetism are generally believed to be mutually exclusive, surprisingly, in this new material, superconducting correlations...

Im Focus: Studying fundamental particles in materials

Laser-driving of semimetals allows creating novel quasiparticle states within condensed matter systems and switching between different states on ultrafast time scales

Studying properties of fundamental particles in condensed matter systems is a promising approach to quantum field theory. Quasiparticles offer the opportunity...

Im Focus: Designing Architecture with Solar Building Envelopes

Among the general public, solar thermal energy is currently associated with dark blue, rectangular collectors on building roofs. Technologies are needed for aesthetically high quality architecture which offer the architect more room for manoeuvre when it comes to low- and plus-energy buildings. With the “ArKol” project, researchers at Fraunhofer ISE together with partners are currently developing two façade collectors for solar thermal energy generation, which permit a high degree of design flexibility: a strip collector for opaque façade sections and a solar thermal blind for transparent sections. The current state of the two developments will be presented at the BAU 2017 trade fair.

As part of the “ArKol – development of architecturally highly integrated façade collectors with heat pipes” project, Fraunhofer ISE together with its partners...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Sustainable Water use in Agriculture in Eastern Europe and Central Asia

19.01.2017 | Event News

12V, 48V, high-voltage – trends in E/E automotive architecture

10.01.2017 | Event News

2nd Conference on Non-Textual Information on 10 and 11 May 2017 in Hannover

09.01.2017 | Event News

 
Latest News

New Study Will Help Find the Best Locations for Thermal Power Stations in Iceland

19.01.2017 | Earth Sciences

Not of Divided Mind

19.01.2017 | Life Sciences

Molecule flash mob

19.01.2017 | Physics and Astronomy

VideoLinks
B2B-VideoLinks
More VideoLinks >>>