Data/hora: 26/09/2024 02:32:15

Biblioteca(s): 	Embrapa Agroindústria Tropical; Embrapa Instrumentação.	
Data corrente: 	09/06/2022	
Data da última atualização: 	09/06/2022	
Autoria: 	AZEREDO, H. M. C. de; MATOS, M. C. de; NIRO, C. M.	
Afiliação: 	HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA.	
Título: 	Something to chew on: technological aspects for novel snacks.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Journal of the Science of Food and Agriculture, v. 102, 2022.	
Páginas: 	2191?2198	
DOI: 	10.1002/jsfa.11701	
Idioma: 	Inglês	
Conteúdo: 	According to the Merriam-Webster's, a snack (a term whose first reported use dates from 1757) is 'a light meal' or 'food eaten between regular meals'. Snacks usually do not require preparation, being convenient for people at home, school, work, or on the go. There are different motivations to snack, including hunger, social activity, distraction, and the rewarding properties of food.1 The global market for snacks was around US$ 500 billion in 2020.2 Consumers had increased their snack consumption even before the COVID-19 pandemic,3 but the whole pandemic scenario has promoted increased consumption of comfort foods, including snacks. People use several attributes to choose snacks, including sensory properties, price, and convenience. Health aspects have also been taken into account,7 and this has persuaded industries to offer healthier snack versions. Indeed, although 'snacks' are usually associated with unhealthy food,1 this concept has gradually changed, as healthier snacks have been considered as helpful tools to promote satiety and appetite control,8 and to minimize digestive and/or metabolic overload from fewer (and heavier) meals while helping consumers to meet recommendations for specific food groups (e.g. fruits) and nutrients (e.g. fiber and vitamins).9 Actually, the market for healthy snacks is expected to reach about US$ 33 billion by 2025.10 Though this figure is still small when compared with the whole snack food market, it indicates that a significant part of the global population is actually looking for healthier snacking choices. The objective of this mini-review is to summarize the technological aspects of recent evolutions on snacks and to identify studies indicating the trends and perspectives on future snacks.	
Palavras-Chave: 	Alternative protein sources; Fiber enrichment; Food extrusion; Fruit leathers; Non-conventional drying methods.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Instrumentação (CNPDIA)	
Exemplares: 	CNPDIA - (18023-1) - UPC - AP - DD - PROCI.22/65 -  - 2022/72 - DIS
CNPAT - (16986-1) - UPC - AP - DD -  -  -  - DIS