Systematic examination of formulation effects on product shelf-life of Italian traditional macaroons

系统检验配方对意大利传统杏仁饼产品保质期的影响

• 批准号: 522297-2017
• 负责人: Scanlon, Martin
• 金额: $ 1.82万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=640756
• 关键词: Systematic; examination; formulation; effects; product

Innovation in clean-label shelf-stable gluten-free snack products requires careful attention to product texturesince it is critical to product quality. To extend product shelf-life in these products, so companies can reach awider market for their products, reformulation or package modifications are often required. However,reformulation is constrained if a food processor wishes to maintain clean-label attributes for their product (noadded preservatives). The research challenge therefore is to extend product shelf-life with only the company'scurrent list of ingredients, while assessing the effects of reformulation on how the raw materials perform duringprocessing. If a change in formulation causes substantial problems during processing, the ingredient changesare unlikely to be adopted even if they do extend product shelf-life. This project has three main objectives.The first is to evaluate the moisture loss rate from the finished product through the company's currentpackaging material. The second is to quantify the flow behaviour of the dough as a function of changes iningredients. The final part is to study the effect of adjusting specific ingredients supplied to the processor so asto manipulate dough flow characteristics. The organic and wellness food category where the company's productresides is one of the fastest growing areas in the food industry. Project outcomes will lead to a direct effect onthe Canadian economy and employment by enhancing the innovation capacity of a Manitoba company. Byunderstanding the underpinning mechanisms of process - formulation - packaging effects on product quality,the company will be able to expand their customer base as a result of shelf-life extension and develop newproduct lines in this growing market sector.

无标签货架稳定的无麸质零食产品的创新需要仔细关注产品质地，因为它对产品质量至关重要。为了延长这些产品的保质期，使公司能够为他们的产品进入更广阔的市场，通常需要重新制定或包装修改。然而，如果食品加工商希望保持其产品的清洁标签属性（不添加防腐剂），则重新配方受到限制。因此，研究面临的挑战是仅使用公司当前的成分清单来延长产品的保质期，同时评估重新配方对原材料在加工过程中的影响。如果配方的改变在加工过程中引起了实质性的问题，那么即使这些成分的改变确实延长了产品的保质期，也不太可能被采用。该项目有三个主要目标：第一是评估成品通过公司当前包装材料的水分损失率。第二个是量化面团的流动行为作为成分变化的函数。最后，研究了调节面团流动特性的具体因素对面团流动特性的影响。有机和健康食品类别，该公司的产品是食品行业增长最快的领域之一。项目成果将通过提高马尼托巴公司的创新能力，对加拿大经济和就业产生直接影响。通过了解过程的基础机制，配方，包装对产品质量的影响，该公司将能够扩大他们的客户群，由于保质期延长，并开发新的产品线在这个不断增长的市场部门。