Snack Food

Whether your products are baked, extruded or deep-fried, we have the analytical solutions to help you save cost and improve quality. Our solutions provide rapid analysis of key properties of ingredients, mixes, doughs and baked goods. Our testing kits and instruments can guard against taking in sprouted or mycotoxin infected grain, segregate for protein, and monitor tempering. Our on-line systems provide instantaneous moisture, protein, and ash results allowing real-time optimization. Test final products for rheological properties such as water absorption, mixing time, mixing tolerance and other properties such moisture, protein, ash, and starch pasting. All of this testing ensures consistent, safe, and high quality products for consumers.

Grain-based Foods & Snacks Testing Solutions Related Content

Grain-based Foods & Snacks Testing Solutions Related Content

Method Validation of Milk and Egg Allergens in Bakery Products by LC-MS/MS Using QSight Technology

To protect the health of allergic consumers from the inadvertent or intentional contamination by allergens, different analytical methods for the sensitive detection of allergens in food were developed over the years. In this work we present the performance of a targeted method using the QSight 220 L ...

NIR technology to measure seasoning addition

Cooking behavior for extruded food products with the Rapid Visco Analyser (RVA) Extrusion Method 13.04

For most extruded products, starch and its transformation during cooking exerts the dominant effect on product quality. The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with ramped temperature and variable shear profiles optimized for testing the behavior of raw material, mix and fini ...

Online Measurement of Snackfood Seasoning Addition using Modern NIR Technology

Customer complaints and costly product waste are common when erroneous amounts of seasoning are delivered in the process. The Perten DA 7440 On-line NIR instrument uses modern diode array technology to provide real-time and continuous measurement of seasoning addition in many types of snack foods, h ...

Determination of Furan in Food by Gas Chromatography-Mass Spectrometry and Headspace Sampling

Furan is naturally occurring at low levels in many foods and drinks. Furan consumption is of concern because it been classified by IARC as possibly carcinogenic to humans, based on studies in laboratory animals.

Micronutrients in Fortified Breakfast Cereal by Flame AA Using Microwave Digestion and FAST Flame Automation

Fortified breakfast cereals are an important source of nutrition for children, and consumers have come to expect high quality from a variety of cereals and continue to select fortified products over non-fortified products in the marketplace. The efficient production of these nutritionally fortified ...

Humidity effect on mechanical properties of pasta

Effect of Humidity on Mechanical Properties of Pasta

The mechanical properties of pasta are very important. In its dried form, it is very brittle and quite stiff. If introduced into a humid environment and heated, the properties of the pasta change dramatically. This application note will investigate the effect of humidity on pasta under isothermal an ...

Determination of PV and AV in Fried Palm Oil

During the frying process, palm oil undergoes a series of degradation reactions, caused by heat, water and air, which results in oxidation of the oil and can ultimately reduce the quality of the oil and cause adverse health effects for consumers. The extent of oxidation in the oil can be assessed by ...

DA 7250 Analysis of Pasta

In pasta manufacturing production costa and pasta quality can be improved and controlled by using fast measurements of moisture content and other nutritional parameters in the produced pasta. This work shows that DA 7250 can accurately analyze underground pasta in few seconds using large open rotati ...

Analysis of Extruded Snacks Using the DA 7250 NIR Analyzer

Extruded snack products are widely popular. Moisture, fat and seasoning contents are important properties to measure during processing and in the final products. The Near Infrared Spectroscopy (NIR) technique is particularly suited for snack product analysis.

Tortilla - DA 7200/7250

In production of tortillas and other baked products it is vital to be able to monitor and control moisture content, as both product quality and production costs are highly affected. The Diode Array 7200 can determine moisture and fat in tortillas with excellent results. The tortillas can be analyzed ...

Analysis of Potato Chips Using the DA 7250 NIR Analyzer

Potato chips are a widely popular snack. Moisture, fat, seasoning content and color are important qualities to measure during processing and on the final products. The Near Infrared Spectroscopy (NIR) technique is particularly suited for snack product analysis.

Analysis of Moisture and Fat in Sesame crackers

A fast and accurate determination of relevant constituents ensures high and consistent product quality. Analysis of fat content using the reference method is very time consuming and costly. It is also the pre-dominant parameter for a sufficient process control, and faster analysis resultscan be used ...

Analysis of Moisture and Fat in Corn chips using the Diode Array 7200

In the production of snack foods such as corn chips, moisture and fat are important control parameters that have a great impact on production costs as well as product quality. The Near Infrared Reflectance (NIR) technique is particularly suited for measurement of these parameters, but in the past in ...

Analysis of Acrylamide in Potato Chips by Isotopically Standard Addition UHPLC-MS/MS

Acrylamide is a probable carcinogen organic compound that is found in some foods that are cooked at elevated temperatures. It’s origins are due to the condensation of the amino acid asparagine and glucose as part of Maillard reaction. In 2002, Acrylamide was found to be present in french fries and b ...

Characterization of Fats in Cookies Using Power Compensation DSC

The processing and handling behavior of food fats has been found to depend upon the solid-to-liquid fat ratio in the food sample. Many rheological or flow properties, and their resultant effect on the texture of the final product, stem from this fat ratio index. The Power Compensation or double furn ...

Reliable, Efficient, Easy-to-Use Solutions for Snacks Testing

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