Fruit and/or vegetable snack product and methods of production and use therof
Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.
1. A shelf stable, expanded or popped snack product designed for consumption by a child, the expanded or popped snack product comprising:
at least one fruit ingredient and/or at least one vegetable ingredient, the at least one fruit ingredient and/or at least one vegetable ingredient is about 10 wt. % (dwb) to about 30% wt. % (dwb) of the expanded or popped snack product;
at least one whole grain ingredient that is about 60 wt. % (dwb) to about 85 wt. % (dwb) of the expanded or popped snack product; and
wherein the expanded or popped snack product has an acrylamide concentration less than about 150 ppm.
2. The expanded or popped snack product of claim 1 , wherein the expanded or popped snack product is formulated for consumption by a child aged from about 6 months to about 48 months.
3. The expanded or popped snack product of claim 1 , further comprising at least one processing aid selected from the group consisting of calcium carbonate, citric acid, asparaginase, and combinations thereof.
4. The expanded or popped snack product of claim 1 , wherein the at least one fruit and/or at least one vegetable ingredient comprises a fruit or vegetable puree.
5. The expanded or popped snack product of claim 1 , wherein the at least one fruit ingredient and/or at least one vegetable ingredient comprises at least two ingredients selected from the group consisting of: two or more fruit ingredients; two or more vegetable ingredients; and at least one fruit ingredient and at least one vegetable ingredient.
6. The expanded or popped snack product of claim 1 , wherein a single serving of the expanded or popped snack product is about 7 g.
7. The expanded or popped snack product of claim 1 , wherein the at least one whole grain ingredient is present in an amount in a range from about 65 wt. % (dwb) to about 85 wt. % (dwb) of the expanded or popped snack product.
8. The expanded or popped snack product of claim 1 , wherein the at least one whole grain ingredient is selected from the group consisting of rice flour, wheat flour, and combinations thereof.
9. The expanded or popped snack product of claim 1 , wherein the at least one whole grain ingredient comprises rice flour and wheat flour, and wherein the rice flour is present in a range from about 40 wt. % (dwb) to about 50 wt. % (dwb), and the wheat flour is present in a range from about 20 wt. % (dwb) to about 35 wt. % (dwb) of the expanded or popped snack product.
10. A method of producing an expanded or popped snack product, the method comprising:
(a) forming a plurality of pellets from a dough, wherein the dough comprises at least one fruit ingredient and/or at least one vegetable ingredient and further comprises at least one whole grain ingredient;
(b) subjecting the pellets to a treatment step to form the expanded or popped snack product, wherein the treatment step is selected from the group consisting of direct expansion, air popping, and compression popping, and wherein the expanded or popped snack product has an acrylamide concentration of less than about 150 ppm, wherein the at least one fruit ingredient and/or at least one vegetable ingredient is about 10 wt. % (dwb) to about 30 wt. % (dwb) of the expanded or popped snack product, and the at least one whole grain ingredient is about 60 wt. % (dwb) to about 85 wt. % (dwb) of the expanded or popped snack product.
11. The method of claim 10 , wherein step (a) comprises extruding the dough through an extrusion die to form the plurality of pellets.
12. The method of claim 10 , wherein the expanded or popped snack product is formulated for consumption by a child aged from about 6 months to about 48 months.
13. The method of claim 10 , wherein the dough further comprises at least one processing aid selected from the group consisting of calcium carbonate, citric acid, asparaginase, and combinations thereof.
14. The method of claim 10 , wherein the at least one fruit and/or at least one vegetable ingredient present in the dough comprises a fruit or vegetable puree.
15. The method of claim 10 , wherein the at least one fruit ingredient and/or at least one vegetable ingredient comprises at least two ingredients selected from the group consisting of: two or more fruit ingredients; two or more vegetable ingredients; and at least one fruit ingredient and at least one vegetable ingredient.
16. The method of claim 10 , wherein a single serving of the product is about 7 g.
17. The method of claim 10 , wherein: the at least one whole grain ingredient is present in the dough in an amount in a range from about 65 wt. % (dwb) to about 85 wt. % (dwb); and the dough comprises added water in an amount in a range from about 0.5 wt. % (dwb) to about 15 wt. % (dwb).
18. The method of claim 10 , wherein the dough has a total moisture content in a range from about 25 wt. % (dwb) to about 40 wt. % (dwb).
19. The method of claim 10 , wherein the at least one whole grain ingredient is selected from the group consisting of rice flour, wheat flour, and combinations thereof.
20. The method of claim 10 , wherein the at least one whole grain ingredient comprises rice flour and wheat flour, and wherein the rice flour is present in the dough in a range from about 40 wt. % (dwb) to about 50 wt. % (dwb) and the wheat flour is present in the dough in a range from about 20 wt. % (dwb) to about 35 wt. % (dwb).