Sensory and physical characteristics and storage stability of honey-flavored low-fat extruded chips

Consumer demand for low-fat "healthy" snacks challenges manufacturers to im prove the health profile of their products while maintaining their appetizi ng taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extrud ed, baked low-fat/honey-flavored chips; (2) determine the degree of liking for the product, (3) and evaluate the influence of honey on storage stabili ty. The product, consisting of grade A light amber honey (0, 6, 12, and 18% ) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried packaged and stored in an ambient en vironment. Increased honey level significantly increased flavor liking, swe etness and honey flavor intensity for the fresh and 10 week storage samples , and positively influenced consumer overall acceptability.