Development of a fibre-rich snack made from baobab fruit pulp

Sammanfattning

This thesis explores the development of a fibre-rich snack using baobab as the primary ingredient. Baobab has gained attention in recent years for its outstanding nutritional composition. The objec-tive of this study was to create a snack that has rheological properties similar to a specified reference product, a nutritional claim regarding its fibre content and has a pleasant flavour. Different sources of dietary fibre were screened regarding their suitability to use in a Baobab Pud-ding Snack. After three fibre sources were selected, rheological measurements were performed with a base formulation of the snack to achieve rheological properties that resemble the ones of a chosen reference product. Particle size analysis was carried out to assess the different fibres influence on the particle size distribution of the snack and consequently its mouthfeel. These analyses resulted in choosing a beta-glucan rich oat fibre as additional source of dietary fibre. Consumer perception of two final prototype formulations was evaluated via a hedonic sensory test. Yet no clear preference amongst the two products could be observed. The nutritional claim “high in fibre” was reached for both final prototype formulations and due to the remarkable intrinsic nutritional values of the baobab fruit pulp also claims for the product to be “high in calcium and iron” can be made. The utilization of baobab promotes sustainable practices by supporting local economies and offering new snack options with an added nutritional value. The development of the baobab pudding snack holds significant potential in improving the dietary fibre intake which goes along with various health benefits. Future investigations should focus on scale-up production, shelf-life stability, and consumer ac-ceptance in larger populations to determine its commercial viability.