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

点击翻译按钮获取中文摘要

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.