Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients
Silvina Patricia Meriles, Roxana V. Piloni, Georgina Vanesa Cáceres, María Cecilia Penci, María Andrea Marín, Pablo D. Ribotta, Marcela Martı́nez
Abstract
Summary The study was conducted to evaluate the effect of non‐traditional and highly available and nutrient‐dense ingredients in the production of value‐added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non‐traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf‐life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega‐3 and ‐6 fatty acids. Based on these results, the crackers containing non‐traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.