Development of a fibre-rich snack made from baobab fruit pulp

Abstract

This thesis explores the development of a fibre-rich snack using baobab as the primary ingredient. Baobab has gained attention in recent years for its outstanding nutritional composition. The objec-tive of this study was to create a snack that has rheological properties similar to a specified reference product, a nutritional claim regarding its fibre content and has a pleasant flavour.
Different sources of dietary fibre were screened regarding their suitability to use in a Baobab Pud-ding Snack. After three fibre sources were selected, rheological measurements were performed with a base formulation of the snack to achieve rheological properties that resemble the ones of a chosen reference product. Particle size analysis was carried out to assess the different fibres influence on the particle size distribution of the snack and consequently its mouthfeel. These analyses resulted in choosing a beta-glucan rich oat fibre as additional source of dietary fibre. Consumer perception of two final prototype formulations was evaluated via a hedonic sensory test. Yet no clear preference amongst the two products could be observed.
The nutritional claim “high in fibre” was reached for both final prototype formulations and due to the remarkable intrinsic nutritional values of the baobab fruit pulp also claims for the product to be “high in calcium and iron” can be made.
The utilization of baobab promotes sustainable practices by supporting local economies and offering new snack options with an added nutritional value. The development of the baobab pudding snack holds significant potential in improving the dietary fibre intake which goes along with various health benefits.
Future investigations should focus on scale-up production, shelf-life stability, and consumer ac-ceptance in larger populations to determine its commercial viability.

Popular Abstract

Baobab – underutilised superfruit of Africa applied in a snack

In the world of snacks, most products contain a lot of sugar, sometimes lots of fat too but not really any other nutrients. Thinking about how many times a week (or day) people eat snacks and then they are only loaded with sugar… does not sound good, right? That is why, it is time for a new product to come to the snack market in the future!
The Baobab Pudding Snack (BPS) is a spoonable snack with the main ingredient being baobab fruit and as an added benefit, it is high in dietary fibre. So, what are these two ingredients?
In the realm of extraordinary fruits, baobab stands tall as an astonishing wonder from the African savannahs. Revered for its unique shape, remarkable lifespan, and exceptional nutritional value, the baobab fruit has captivated scientists and health enthusiasts alike. The fruit pulp contains impressive amounts of minerals and vitamins yet very little fat or sugar for that matter. Great ingredient for a snack!
To add even more nutritional benefits, different sources of dietary fibre have been tested to combine with the baobab. Locally in Sweden sourced oat fibre was found to be the best match. Dietary fibres are a diverse group of indigestible carbohydrates. They emerge as an unsung hero in the world of nutrition, offering plenty of nutritional benefits from maintaining a healthy digestive system to promoting a flourishing gut microbiome to helping to regulate blood sugar levels.
The combination of these two ingredients was then studied regarding their flow characteristics to ensure that the snack prototype has a pleasant consistency resembling already known products. Dur-ing the development process, also the particle size distribution was investigated. Measuring the size of the individual particles helps to figure out why certain ingredients might impair or improve the mouthfeel of the final prototype. Lastly, two different recipes of the snack were found to be the best ones from a sensory standpoint and regarding their flow properties. These two samples were tested in a sensory evaluation where participants were asked to rate the snack regarding different characteris-tics.
The prototype of this snack is now ready for some further improvements in the lab and then an up-scale production so it can be with consumers as soon as possible to give them better options in the snack department.

• author: Geppert, Benita
• supervisor: Federico Gomez; Arwa Mustafa
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLGM01 20231
• year: 2024
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: Baobab, fibre, oat, rheology, particle size distribution, hedonic sensory analysis, new product development, food technology
• language: English
• id: 9129451
• date added to LUP: 2023-06-26 08:59:03
• date last changed: 2023-06-26 08:59:03