Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks

The consumption of extruded snacks has been increased among children. Due to their high content of fat and low nutritional value extruded snacks are contributing to a range of health problems which related to an unhealthy diet. Therefor they had an appropriate potential for production of functional foods. The objective of the research was to substitute fat used in the production of snacks coating partially by different levels of fat replacer containing native inulin (0-20%) and resistant starch (0-20%) in order to supply low fat flavoring of snacks. Based on mixture design the effect of fat replacers on rheological properties, color and emulsion stability of final products were investigated. Results showed that, addition of resistant starch increased emulsion stability of coating (1.42). The flow behavior index of samples were investigated by Power-law and Bingham model. Power-law was successfully fitted to the description of flow behavior of coating. Meanwhile, based on rheological properties,  all of the samples showed shear thinning behavior and the samples containing higher amount of inulin(20%) and lower amount of fat (80%) had the highest consistency coefficient (2.219 Pa.Sn) and the lowest  and flow behavior index (0.868). The lightness of product was decreased by increasing fat replacers levels. The lowest amount of lightness belonged to sample containing inulin- resistant starch in 10-10% levels