Progress 10/01/04 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) To develop health enhancing snack products, using extrusion technology, that includes whey proteins and low-glycemic starches such as cassava, cashew pulp, and barley as alternate sources of starch. Approach (from AD-416) Low glycemic starches such as cassava, cashew pulp, and barley, obtained from Brazil, will be extruded in the Dairy Processing and Products Research Unit's pilot plant facility. The process and product variables will be characterized to establish their specific textural properties. Further analyses, including nutritional and sensory, will determine product quality and acceptance. Significant Activities that Support Special Target Populations Experimentation and data gathering were completed on the final project in which partially-cooked, extruded �half products� using low glycemic starches from barley and quinoa were prepared. Improved textural properties and glycemic response in the presence of whey proteins and wheat bran were observed. Further experiments with barley and quinoa, fortified with vitamins A and C and minerals zinc and iron, and combined with whey protein concentrates and wheat bran fiber were completed. The inclusion of whey proteins and wheat bran to quinoa or barley suppressed their glycemic values making them more suitable than corn in lowering glycemic response. During the period of the project contact was maintained by emails, phone calls, and exchange of visits to collect materials or demonstrate techniques. Using materials from Brazil, ARS scientists created many types of low glycemic index snack products.
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Progress 10/01/06 to 09/30/07
Outputs
Progress Report Objectives (from AD-416) To develop health enhancing snack products, using extrusion technology, that includes whey proteins and low-glycemic starches such as cassava, cashew pulp, and barley as alternate sources of starch. Approach (from AD-416) Low glycemic starches such as cassava, cashew pulp, and barley, obtained from Brazil, will be extruded in the Dairy Processing and Products Research Unit's pilot plant facility. The process and product variables will be characterized to establish their specific textural properties. Further analyses, including nutritional and sensory, will determine product quality and acceptance. Significant Activities that Support Special Target Populations This report documents research conducted under a Reimbursable Cooperative Agreement with USDA Foreign Agriculture Service to develop health- enhancing snack products using extrusion technology. The objectives are to develop nutrient enriched low glycemic snack products for the School Lunch program in the US and Brazil. Analyses of the initial products, partially cooked extruded �half products� using low glycemic starches including cassava and whey proteins indicate differences in texture and glycemic response in the presence of whey proteins. The half products expanded readily by frying and by baking in a conventional oven. The textures varied from hard to crisp depending on the starch source with cassava and quinoa being the hardest. The relative glycemic index values was quinoa (51), corn (55), cassava(58), and barley (48), but inclusion of whey proteins and cashew pulp suppressed glycemic values by about 20 to 30%. Progress was monitored through visits to Brazil, e-mails, conference calls, and interaction at International Meeting. For a complete report on the progress of this agreement, see the report for 1935-41000-065-00D, New and Improved Processes for Texturizing Milk Components.
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Progress 10/01/05 to 09/30/06
Outputs
Progress Report 4d Progress report. This report serves to document research conducted under a grant from USDA Foreign Agriculture Service to develop health-enhancing snack products using extrusion technology. Additional details of this research can be found in the report of project 1935-41000-065-00D, New and Improved Processes for Texturizing Milk Components. We achieved the initial objective of developing partially cooked half products using low glycemic starches including cassava and whey proteins. Half products were developed using cassava, quinoa, cashew pulp, corn, and whey proteins. These products satisfy the main objective of developing Protein-Enriched Low Glycemic Snack Products that Mitigate Childhood Obesity in US and Hidden Hunger in Brazil. By developing protein-enriched extruded half products using whey proteins to replace 30% of the starch, we can address obesity. We will determine the protocol to fortify the half products with minerals and vitamins
which will address the hidden hunger aspect of this project. The half products are readily expanded by frying, baking in conventional oven, or the microwave. Conventional and microwave oven baked products are not as expanded as oil baked products, but are lower in calories. Ultimately, these snacks will be fortified with micronutrients such as iron, zinc, and vitamin A to combat hidden hunger; the high protein will help combat obesity and other associated health problems.
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Progress 10/01/04 to 09/30/05
Outputs
4d Progress report. This report serves to document research conducted under a grant from USDA Foreign Agriculture Service to develop health-enhancing snack products using extrusion technology. Additional details of this research can be found in the report for the parent project 1935-41000-065-00D, New and Improved Processes to Foster Utilization of Milk Components. The main objective is to develop Protein-Enriched Low Glycemic Snack Products that Mitigate Childhood Obesity and Hidden Hunger. We are accomplishing this by developing protein-enriched extruded snack products using milk components, particularly, whey proteins. We are establishing rheological properties of blends of low glycemic starches including cassava, and whey proteins. We are incorporating cashew pulp as alternate dietary fiber source in extruded snacks. Results show synergistic effect with blending cassava and whey proteins that will produce a more expanded product. The healthy snacks will be
fortified with micronutrients such as iron, zinc, and vitamin A. Protein-rich extruded snack products developed will help combat obesity and other associated health problems.
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