A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.
BAKED SAVORY FOOD COMPOSITION COMPRISING SHREDDED ROOT VEGETABLE AND METHOD OF MAKING THE SAME
BRIANT KARINE COUE, CREWE OMAR, CROWE FIDELMA, JENSEN FREDERIK, JONNALAGADDA SHARAT, KENDALL ABBY S, LAVIN JOSEPH, MELONAS ADAM, MYERS JANELLE, NOSEK TOM, SAWIN LENA MARISA, STOLSKY JULLEA, VEMULAPALLI VANI; BAKED SAVORY FOOD COMPOSITION COMPRISING SHREDDED ROOT VEGETABLE AND METHOD OF MAKING THE SAME. IFIS Food and Health Sciences Database 2024; doi:
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