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Issue 12, 2014
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Effects of salt on the expansion of starchy snacks: a multiscale analysis

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Abstract

We investigate the effect of salt on the expansion of starchy snacks during frying by means of a multiscale simulation model. This model has been developed earlier for starchy snacks without salt. The simulation results are analysed by means of the supplemented state diagram. We have found that the optimal expansion for salty snacks occurs under the same conditions as for snacks without salt. This occurs at the moisture content where the 4 bar boiling line intersects the critical isoviscosity line of 1 MPa s. Salt is shown to influence both the boiling line and the critical isoviscosity line, via a change of the glass transition. The optimal moisture content for salty snacks is lower than that of unsalted snacks. We view our findings as important for reformulations of starchy snacks with lower salt levels. Furthermore, the presented tools of the multiscale simulations and supplemented state diagram can generally be used for reformulation problems in structured foods.

Graphical abstract: Effects of salt on the expansion of starchy snacks: a multiscale analysis

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Publication details

The article was received on 12 Jun 2014, accepted on 05 Sep 2014 and first published on 08 Sep 2014


Article type: Paper
DOI: 10.1039/C4FO00513A
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Food Funct., 2014,5, 3076-3082

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    Effects of salt on the expansion of starchy snacks: a multiscale analysis

    R. G. M. van der Sman and J. Broeze, Food Funct., 2014, 5, 3076
    DOI: 10.1039/C4FO00513A

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