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dc.contributor.authorYan, Mary
dc.contributor.authorRush, E.
dc.contributor.authorJackson, R.
dc.contributor.authorShaikh, S.
dc.date.accessioned2020-08-26T01:42:37Z
dc.date.available2020-08-26T01:42:37Z
dc.date.issued2020
dc.identifier.issn2157-9458
dc.identifier.urihttps://hdl.handle.net/10652/4963
dc.description.abstractSnacking 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.
dc.language.isoenen_NZ
dc.relation.urihttps://www.scirp.org/journal/paperinformation.aspx?paperid=101387
dc.subjectNew Zealand snack barsen_NZ
dc.subjectglycaemiaen_NZ
dc.subjectsatiety responsesen_NZ
dc.subjectconsumer-driven product developmenten_NZ
dc.subjecthealthier snackingen_NZ
dc.titleSnack (re)formulation in the improvement of health effects on glycaemia and satiety responses: preliminary resultsen_NZ
dc.typeJournal Articleen_NZ
dc.date.updated2020-08-01T14:30:19Z
dc.rights.holderCopyright © 2020 by author(s) and Scientific Research Publishing Inc.
dc.subject.marsden150501 Consumer-Oriented Product or Service Development
dc.identifier.bibliographicCitationYan, M., Rush, E., Jackson, R., & Shaikh, S. (2020). Snack (re)formulation in the improvement of health effects on glycaemia and satiety responses: preliminary results. Food and Nutrition Sciences, 11(7), 649-658. doi:10.4236/fns.2020.117046
unitec.publication.spage649
unitec.publication.lpage658
unitec.publication.volume11
unitec.publication.issue7
unitec.publication.titleFood and Nutrition Sciences
unitec.peerreviewedYes
unitec.identifier.roms65025
unitec.identifier.roms65026
unitec.identifier.roms65063
dc.rights.licenseCommons Attribution International License (CC BY 4.0).
unitec.institution.studyareaSport


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