Baking & Snack - November 2024 - 60

PLANT-BASED PROTEIN
result is an airy, puffy and crunchy sweet or savory finger
food.
" Driven by the demand for healthier, sustainable options,
plant proteins are bringing nutritional benefits to
extruded snacks, " said Michael Valenti, manager, global
innovation business lead for protein fortification,
Ingredion Inc. " Understanding how each ingredient
functions can help mitigate challenges and help brands
get to market faster. "
Sounds easy? In theory, it is. However, the more ingredients,
the more challenging. Proteins, in particular,
can be difficult to handle in the extrusion process.
" Traditional extruded snacks are mostly starch-based
Crunchy puff snacks
are an ideal way to
provide a dose of
plant-based protein,
a popular nutrient.
Kibo Foods
with the starch coming from corn, rice, wheat or potato, "
said Luping Ning, design manager, bars, confectionery,
fruits and cereals, IFF. " Incorporating plant proteins
often results in reduced expansion during extrusion,
which increases density. "
The snacks' dense texture can get stuck in teeth. And
visually, increased density makes the extrudate darker,
appearing less vibrant. Plant proteins may also negatively
impact the taste profile of extruded snacks.
" Extrudates with high amounts of protein can be difficult
to extrude, which results in less expansion, " said
Carter Foss, technical sales director, American Key Food
Products (AKFP). " Pairing the protein with starch or
flour that is known to have excellent expansion attributes
will help achieve the desired finished product. "
Looking for protein options
Formulators must optimize extrudate by balancing different
plant proteins and starches to achieve the desired
texture and nutritional goals. Also, processing parameters
play a crucial role in the final product quality, according
to Valenti.
THE EXTRUDED SNACK
MANUFACTURING
PROCESS IS CONDUCIVE
TO FORTIFICATION AND
ENRICHMENT, BUT THERE
ARE CHALLENGES.
" Pulse protein isolates deliver protein fortification
and control expansion, giving consumers the protein
levels they desire, " he said. " Pulse protein concentrates
deliver protein fortification; however, pulse protein concentrates
also contain a balanced nutritional profile with
protein, fiber and micronutrients. They also contain
higher levels of starch, which can improve the overall
texture of an extruded snack while achieving protein
and fiber goals. "
Pulse flours provide essential expansion characteristics
for snack extrusion, Valenti added.
" The choice of flour base will impact the final texture,
allowing formulators and brand managers to create
extruded snacks that align with their target customers'
texture preferences, " he said. " Pulse flours also contain
higher levels of protein and fiber, compared to common
sources of starch in extruded snacks, such as corn, rice,
etc. This can assist with achieving nutritional targets. "
Pulse-based starches may also be added to the extrudate.
Their fiber content helps provide uniform cell
structure, providing consumers a consistent eating experience
with every bite.
Ancient grains, such as quinoa and sorghum, along
with plant-based protein isolates and concentrates, are
becoming more common in extruded snacks. GoGo
Quinoa, Laval, Canada, makes a puff snack where quinoa
is the first ingredient, followed by sunflower oil and
sorghum flour. Pea protein is the sixth ingredient. A 50gram
serving contains 230 calories, 6 grams of protein
and 3 grams of fiber.
" Individual plant-based proteins and blends that in60
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Baking & Snack - November 2024

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