Background

Within the context of circular economy, there is an emergent need to convert food processing by-products into useful ingredients, thanks also to the recent technological advances in processing techniques. Extruded cereal-based snacks are popular products, however many snacks on the market are currently high in salt, fat and sugar, with an overall low nutritional value.

Scope and approach

With the growth of healthy and sustainable diets and with consumers better understanding the links between diet, health and the environment, there is an opportunity to develop novel healthy and eco-friendly extruded snacks. Within this context, food industry by-products, such as fruit and vegetable pomace and bagasse, oilseed cakes, brewers spent grains, cereal brans and whey, could be used as excellent sources of nutritionally enhancing and eco-friendly compounds. This review summarizes the research published within the last five years on cereal-based snacks produced using food by-products.

Key findings and conclusions

The production of extruded snacks with food by-products will need novel technologies that limit heat damage, both during drying of the food by-product and the extrusion process. The percentage of by-product inclusion and the particle size of the by-product added require further investigation. The economic sustainability and the environmental impact of snacks produced with food by-products should be explored in a more holistic approach. Current research is focussed mainly on reformulation strategies rather than sensory or consumer aspects. These gaps needs to be addressed and future research on extruded snacks from by-products should be more multidisciplinary, covering technical, sensory, consumer, economic and sustainability aspects.

中文翻译：

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工业副产品挤压零食的评论

背景

在循环经济的背景下，由于加工技术的最新技术发展，迫切需要将食品加工副产品转化为有用的成分。膨化谷物类零食是受欢迎的产品，但是目前市场上的许多零食含盐，脂肪和糖分较高，总体营养价值较低。

范围和方法

随着健康和可持续饮食的增长，以及消费者对饮食，健康与环境之间关系的更好理解，有机会开发出新颖，健康，环保的膨化小吃。在这种情况下，食品工业的副产品，例如水果和蔬菜渣，甘蔗渣，油籽饼，啤酒糟，谷物麸皮和乳清等，可以用作营养增强和生态友好型化合物的极佳来源。这篇综述总结了过去五年中有关使用食品副产品生产的谷物类零食的研究。

主要发现和结论

用食品副产品生产挤压小吃需要在干燥食品副产品和挤压过程中限制热量损害的新技术。副产物夹杂物的百分比和所添加副产物的粒度需要进一步研究。应该以更全面的方式探讨由食品副产品生产的小吃的经济可持续性和对环境的影响。当前的研究主要集中在重新制定策略而不是感官或消费者方面。这些差距需要解决，未来对副产品挤压零食的研究应该更加多学科化，涵盖技术，感官，消费者，经济和可持续性方面。