Extruded malted snack

Abstract

The invention pertains to an extruded malted snack product, comprising, relative to the total weight of the extruded malted snack product, from 80.0 to 99.9 wt. % of a composition CP and from 0.1 to 20.0 wt. % of at least one organoleptic component, wherein said composition CP comprises, relative to the total weight of the composition CP, from 10.0 to 60.0 wt. % of at least one malted cereal, from 10.0 to 60.0 wt. % of at least one malted pulse, and from 1.0 to 25.0 wt. % of at least one unmalted cereal selected from corn or rice. Furthermore, said extruded malted snack product has less than 20.0 wt. % of a sugar content of monosaccharides and disaccharides, and less than 20.0 wt. % of a fat content, relative to the total weight of the extruded malted snack product. The invention further relates to a method for the manufacturing of said extruded malted snack product.

Description

[0001] EXTRUDED MALTED SNACK

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to the field of a snack product, more in particular to an extruded malted snack product. The present invention further relates to a method for manufacturing said extruded malted snack product.

[0004] BACKGROUND OF THE INVENTION

[0005] "Puffed" or "extruded" snacks are a popular type of snacks, which were introduced on the consumer market mid-twentieth century. Typically, a dough, which is obtained by blending flour with water, is extruded at an elevated temperature in an extruder. The moist dough is thereby typically heated and forced through a die, and blows up or expands mainly due to water evaporating from the dough. Upon cooling down, due to the heat loss and water loss, the extruded snack hardens up, thereby becoming crispy or crunchy, and retains its more voluminous, expanded shape.

[0006] It is known in the state of the art that the nutritional value of such snack products can be improved by altering raw materials and / or process conditions. For instance, incorporating a combination of cerealsand pulses into a snack formulation can lead to an improved nutritional profile. Furthermore, additional processing techniques, such as germination of these cereals and / or pulses, are recognized for increasing the functional nutrient composition. It can further be understood that the term cereals encompasses pseudocereals as well.

[0007] While germination may enhance nutritional value, germinated cereals and pulses need to be subjected to a drying process in order to ensure that they are sufficiently dry for the subsequent milling step. More specifically, this drying process can be hot air drying or microwave drying. The disadvantage of hot air drying and microwave drying is that they result in undesirable flavour profiles, such as grassy or bitter notes, and uneven moisture removal, which compromise shelf-life of the germinated cereals and pulses due to increased susceptibility to spoilage. Furthermore, in many snack formulations known in the art, frying in oil is a necessary step to achieve crispiness and crunchiness. The disadvantage of frying is that this process introduces additional fat into the product, resulting in a decrease of the nutritional value of the final snack product.

[0008] CN 105105019 A discloses germinated cereal- and pulse-based snacks, particularly crispy rice snacks, and a preparation method thereof. In particular, the crispy rice snacks are made from a number of cereals and a number of pulses. For example, the cereals are selected from: black rice, red rice, black waxy corn, wheat, tartary buckwheat, oats, sorghum, black sesame, and sunflower seeds. For example, the pulses are selected from: pea, cowpea, broad bean and olecranon bean. The document describes that prior to the manufacturing of the snack product, each of the cereals and pulses are subjected to an individual germination step. This germination step is followed by a drying step, wherein said drying step is selected from hot air drying or microwave drying, depending on the type of cereal or pulse used. As described above, a disadvantage of hot air drying and microwave drying is that these methods result in undesirable flavour profiles and uneven moisture removal. As a result of this drying step, a moisture content of 13.0 to 14.0 wt. % is obtained for a number of germinated cereals and a number of germinated pulses. For the manufacturing of the crispy rice snack, each of the germinated cereals and germinated pulses are further processed into individual powders. Subsequently, said powders are mixed and blended with seasonings in an extruder, where the moisture content is adjusted to 19.0 wt. %. The resulting dough is extruded and shaped into thin sheets. Finally, the thin sheets are deep-fried in oil. This frying step is needed for achieving crispiness and crunchiness of the final crispy rice snack product. As described above, a disadvantage of this frying step is that it will introduce additional fat into the product, thereby diminishing the nutritional value of the final crispy rice snack.

[0009] From the same inventors, CN 105105124 B also describes germinated cereal- and pulse-based snacks, and a preparation method thereof. In this document, the cereals are selected from: black rice, red rice, green rice, yellow rice, black waxy corn, yellow waxy corn, white waxy corn, red waxy corn, red wheat, white wheat, triticale, tartary buckwheat, barley, oats, rye, red sorghum, black sesame, and white sesame. Furthermore, the pulses are selected from: yellow soybean, black soybean and green soybean. Similarly to the invention described above, prior to the manufacturing of the snack product, the cereals and pulses are each subjected to an individual germination process. This germination process is followed by a hot air drying or a microwave drying process, to obtain a number of cereal materials and a number of pulse materials, each with a moisture content of 13.0 to 14.0 wt. %. Herein, the disadvantages described above associated with hot air drying and a microwave drying, such as undesirable flavour profiles and uneven moisture removal, remain. In addition to the steps of the manufacturing process as they are described above for CN 105105019 A, a baking step of the thin sheets is introduced. After baking, a final frying step is also needed here for developing the desired crispy texture of the snack product. Again, this final frying step introduces additional fat into the product, thereby reducing the overall nutritional value of the final snack product.

[0010] CN 104256394 A discloses a reconstituted cereal-based rice snack and a preparation method thereof. In particular, said reconstituted cereal-based rice snack includes a germinated cereal, specifically germinated red and / or white Chinese sorghum, combined with two non-germinated cereals, specifically rice and amaranth. Prior to the manufacturing of the snack, the red and / or white sorghum is germinated. The manufacturing process of the snack includes grinding the germinated and non-germinated cereals, and mixing them in specific proportions, followed by preparing a dough and extruding said dough into disc-shaped rice snacks. The process further involves multiple pressing and drying steps to obtain the desired final snack product.

[0011] CN 111513258 A describes germinated cereal- and pulse-based nutritional powders and a preparation method thereof. In particular, the nutritional powders are made from a number of cereals and a number of pulses. In particular, at least one cereal is selected from foxtail millet or quinoa. And in particular, at least one pulse is selected from black beans, small red beans, kidney beans, mung beans, peas, and cowpeas. The manufacturing process of the nutritional powder starts with subjecting each cereal and pulse raw material to an individual germinating process, followed by an individual drying process. Said drying process relates to air drying, resulting in a moisture content of at most 13.0 wt. %, for which the abovedescribed advantages of undesirable flavour profiles and uneven moisture removal can be identified. The manufacturing process further includes milling each germinated and dried cereal and pulse into individual powders, which are then combined and mixed with milk and eggs to obtain a dough. A disadvantage related to the addition of milk and eggs is that these ingredients increase the overall fat and sugar content of the dough. Lastly, said dough is puffed and crushed to obtain the nutritional powder.

[0012] US 4,315,954 Al relates to a snack product rich in ballast substance and a process for manufacturing it by extrusion at elevated temperature. The object of this invention was to create a snack product rich in ballast substances (which relates herein to dietary fibre), having a considerably higher crude fibre content than known products, while having at the same time desirable characteristics for flavour and consistency. For this purpose, it was found that a snack product can be obtained having a 10 to 80 wt. % material enriched with ballast substance, with 20 to 90 wt.-% of a protein plastifiable under extruding conditions. The document described that it was possible with relatively small amounts of protein to make the crude fibre materials extrudable, whereas otherwise very high contents of starchy products are needed in order to make crude fibre material extrudable to any degree.

[0013] WO 02 / 28201 Al relates to a method for producing an oat product, and an oat cereal and snack product obtained with this method. The object of the invention was to improve and increase the content and quality of the functional components of oats and simultaneously improve the sensory properties of the obtained product. For this purpose, oats were subjected to a shortened malting procedure, which resulted in a relatively high concentration of p-glucans. The shortened malting procedure consisted of (2+10+2) hours of (wet-dry-wet) steeping, followed by a total germination time of 3 days. Four different drying programs were tested, affecting the sensory properties of the malted product. It was found that glucan content of Lisbeth oats was lowered from 4.8 % of native oats to 3.2 %, which is considered a relatively high concentration. The |3 -glucan content of malted Veli oats was lowered from 4.7 % (native oats) to 3.2 %. The documents states that these levels for p-glucans remain high in contrast to -glucan levels which would be obtained with conventional malting.

[0014] To support healthier eating habits, several European countries have adopted the Nutri-Score, a front-of-pack nutritional labelling system. This system ranks food products on a five-letter scale from 'A' (highest nutritional quality) to 'E' (lowest). The scoring of this system is based on a validated algorithm that weighs unfavourable components such as energy, saturated fats, sugars, and sodium against favourable components such as fibre, protein, fruits, vegetables, legumes, nuts, and specific oils.

[0015] Taking into account the limitations of the above-described approaches, there is a need for improved healthy snack products having an favourable nutritional profile, preferably having a Nutri-Score of "A", while simultaneously having a desirable flavour profile, and while maintaining a crispy and crunchy texture. Furthermore, there is a need for an efficient economical process able to produce said healthy snack products. Preferably, this process makes no use of a frying step.

[0016] SUMMARY OF THE INVENTION

[0017] The inventors have surprisingly found that it is possible to provide an improved snack product fulfilling the above-mentioned needs and overcomes the above-mentioned disadvantages.

[0018] In an aspect of the present invention, there is provided an extruded malted snack product, comprising, relative to the total weight of the extruded malted snack product: from 80.0 to 99.9 % by weight [wt. %, herein after] of a composition [composition CP, herein after], wherein said composition CP comprises, relative to the total weight of the composition CP:

[0019] - from 10.0 to 60.0 wt. % of at least one malted cereal, - from 10.0 to 60.0 wt. % of at least one malted pulse, and - from 1.0 to 25.0 wt. % of at least one unmalted cereal selected from corn or rice,

[0020] from 0.1 to 20.0 wt. % of at least one organoleptic component; wherein said extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total content of monosaccharides and disaccharides of less than 20.0 wt. %, and a total fat content of less than 20.0 wt. %.

[0021] In a further aspect of the present invention, there is provided a process for the manufacturing of said extruded malted snack product, as detailed above.

[0022] DETAILED DESCRIPTION

[0023] In the context of the present invention, the term "comprising" should not be interpreted as excluding features or elements other than those explicitly mentioned. It should be construed as specifying the presence of the features or elements indicated but does not exclude the presence or addition of one or more other features or elements. Thus, the scope of the expression "a method comprising steps A and B" should not be limited to methods consisting only of steps A and B. Similarly, a composition comprising components A and B should not be limited to compositions consisting only of components A and B. Accordingly, the terms "comprising" and "including" encompass the terms more restrictive "consisting essentially of" and "consisting of".

[0024] As used herein, the terms "optional" or "optionally" mean that a subsequently described event or circumstance can or cannot occur, and that the description includes instances where said event or circumstance occurs and instances where it does not. In the context of the present invention, if an element or component is said to be selected from a list of recited elements or components, it should be understood that the element or component can also be any one of the individual recited elements or components in said list, or can also be selected from a group consisting of any two or more of the explicitly listed elements or components.

[0025] According to the present invention, the extruded malted snack product comprises, relative to the total weight of the extruded malted snack product:

[0026] from 80.0 to 99.9 % by weight [wt. %, herein after] of a composition [composition CP, herein after], wherein said composition CP comprises, relative to the total weight of the composition CP:

[0027] - from 10.0 to 60.0 wt. % of at least one malted cereal, - from 10.0 to 60.0 wt. % of at least one malted pulse, and - from 1.0 to 25.0 wt. % of at least one unmalted cereal selected from corn or rice,

[0028] from 0.1 to 20.0 wt. % of at a least one organoleptic component; wherein said extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total content of monosaccharides and disaccharides of less than 20.0 wt. %, and a total fat content of less than 20.0 wt. %.

[0029] The inventors have surprisingly found that by using at a least one organoleptic component, as detailed above, in combination with the composition CP in which at least one malted cereal, at least one malted pulse, are combined with at least one unmalted cereal selected from corn or rice in specific amounts, the resulting extruded malted snack product exhibits a favourable nutritional profile, while maintaining or having an improved mouthfeel, in particular the extruded malted snack product has an excellent crispiness and crunchiness, as demonstrated in the working examples.

[0030] As demonstrated in the examples below, the extruded malted snack product can achieve an "A" rating on the Nutri-Score scale. The Nutri-Score system is a 5-colourfront-of-pack nutritional label designed to help consumers make healthier food choices quickly and easily. It was selected in 2017 by the French government to be displayed on food products and has since been adopted by several West-European countries. Although not mandatory, it has gained recognition as a public health strategy tool to promote healthier eating habits.

[0031] The Nutri-Score system grades the overall nutritional quality of a food product based on its composition, assigning food products a rating letter from "A" (best) to "E" (worst), with associated colours from green (best) to red (worst). In addition, the Nutri-Score takes into account both positive and negative elements, using a formula that balances "nutrients to limit" (being those nutrients which can have negative health effects) and "nutrients to encourage" (being those nutrients which are considered beneficial for health). The nutrients to limit include saturated fats, sugars, sodium (salt), and also take into account energy (calories). The nutrients to encourage include fibre, protein and the percentage of fruits, vegetables, and legumes relative to the weight of the final food product. Since the introduction of the Nutri-Score, several modifications have been proposed. These include reclassifying vegetable oils with low saturated fat content, such as olive oil, and improving the differentiation between foods based on their salt or sugar content.

[0032] Within the context of the present invention, the expressions "at least one malted cereal", "at least one malted pulse", "at least one unmalted cereal selected from corn or rice", and "at least one organoleptic component" are intended to denote one or more than one malted cereal, one or more than one malted pulse, one or more than one unmalted cereal selected from corn or rice, and one or more than one organoleptic component, respectively. Mixtures of malted cereals, mixtures of malted pulses, mixtures of unmalted corn and rice, and mixtures of organoleptic components can also be used for the purpose of the invention, respectively. Within the context of the present invention, the wording "snack" or "snack product" used herein is to be understood to relate to food products which are typically consumed between meals and therefore do not form part of qualified or regular meals. Snacks can also be consumed as an appetizer or at special events, such as at parties. As already mentioned, snacks are typically designed to be portable, quick and satisfying. More in particular, they may relate to food products to nibble or munch, in the form of flakes, foam products and the like, and which may also be sweetened or salted. Examples of processed snack products include chips or crisps and crackers.

[0033] Within the context of the present invention, the wording "extruded snack" or "puffed snack" relates herein to a snack product, which has undergone expansion upon extruding a dough at an elevated temperature. Advantageously, there is no need any more to fry the extruded snack product to obtain expansion. Indeed, for the extruded snacks as described herein, the snack product becomes expanded and begets its puffed nature solely by extruding the dough at a high temperature.

[0034] According to the invention, the extruded malted snack product comprises from 80.0 to 99.9 wt. % of a composition CP, relative to the total weight of the extruded malted snack product.

[0035] Advantageously, the extruded malted snack product of the present invention comprises the composition CP, as detailed above, in an amount of at least 82.0 wt. %, preferably at least 84.0 wt. %, more preferably at least 86.0 wt. %, more preferably at least 88.0 wt. %, more preferably at least 90.0 wt. %, more preferably at least 92.0 wt. %, more preferably at least 94.0 wt. %, and more preferably at least 96.0 wt. %, relative to the total weight of the extruded malted snack product.

[0036] It is further understood that said extruded malted snack product comprises at most 99.9 wt. %, preferably at most 99.5 wt. %, more preferably at most 99.0 wt. %, more preferably at most 98.5 wt. %, and more preferably at most 98.0 wt. %, of said composition CP, relative to the total weight of the extruded malted snack product. In preferred embodiments of the extruded malted snack product of the present invention, the composition CP, relative to the total weight of the extruded malted snack product, is present in an amount from 82.0 to 99.5 wt. %, more preferably in an amount from 84.0 to 99.0 wt. %, and even more preferably in an amount from 86.0 to 99.0 wt. %.

[0037] As said above, the composition CP comprised in the extruded malted snack product, as detailed above, comprises, relative to the total weight of the composition CP, from 10.0 to 60.0 wt. % of at least one malted cereal.

[0038] Within the context of the present invention, the expression "from 10.0 to 60.0 wt. % of at least one malted cereal" refers either to the amount of a malted cereal, when the composition CP contains only one malted cereal, or to the sum of the amounts of malted cereals, when the composition CP contains more than one malted cereal. This being said, it means that it is necessary that, when more than one malted cereal is present, then it is the sum of the amounts of each of said malted cereals that ranges from 10.0 to 60.0 wt. %, relative to the total weight of the composition CP.

[0039] The terms "malted cereal" and "malted cereals" are used herein interchangeably.

[0040] Further, malted cereal hybrids are also understood to be a variety of malted cereals.

[0041] Further, malted pseudocereals are also understood to be a variety of malted cereals.

[0042] Advantageously, the amount of the malted cereal, as detailed above, comprised in the composition CP is at least 12.0 wt. %, preferably at least 14.0 wt. %, preferably at least 16.0 wt. %, preferably at least 18.0 wt. %, preferably at least 20.0 wt. %, preferably at least 22.0 wt. %, preferably at least 24.0 wt. %, preferably at least 26.0 wt. %, preferably at least 28.0 wt. %, and more preferably at least 30.0 wt. %, more preferably at least 32.0 wt. %, more preferably at least 34.0 wt. %, more preferably at least 36.0 wt. %, more preferably at least 38.0 wt. %, and even more preferably at least 40.0 wt. %, relative to the total weight of the composition CP. It is further understood that said composition CP comprises at most 60.0 wt. %, preferably at most 58.0 wt. %, preferably at most 56.0 wt. %, preferably at most 54.0 wt. %, and even more preferably at most 52.0 wt. % of said malted cereal, relative to the total weight of the composition CP.

[0043] In preferred embodiments, the composition CP comprised in the extruded malted snack product of the present invention, comprises the malted cereal, relative to the total weight of the composition CP, in an amount from 24.0 to 60.0 wt. %, more preferably in an amount from 30.0 to 58.0 wt. %, more preferably in an amount from 35.0 to 56.0 wt. %, more preferably in an amount from 40.0 to 54.0 wt. %.

[0044] Within the context of the present invention, the malted cereal can be used in any form. As used herein, "any form" can refer to grounds, granules, groats, meal, flour, powder, and the like. Preferably, the malted cereal is in the form of a meal.

[0045] Within the context of the present invention, the term "malted cereal" refers to a cereal which has been subjected to a malting process. The terms "malting", "malting process", and "malting protocol" are herein used interchangeably, and can be understood to be comprising the steps of steeping, germination and kilning.

[0046] Within the context of the present invention, the term "malted cereal" may have the broadest meaning generally known in the art. This being said the specific choice of the nature of the cereal of the malted cereal is not limited as long the extruded malted snack product, fulfils the requirement that the total content of monosaccharides and disaccharides is less than 20.0 wt. %, and the total fat content is less than 20.0 wt. %, relative to the total weight of the extruded malted snack product.

[0047] Preferably, the cereal of the malted cereal is selected from the group consisting of wheat, durum wheat, barley, wild barley, oats, corn (maize), rice, rye, sorghum, spelt, teff, and millet, as well as cereal hybrids derived from any of the foregoing, including, but not limited to, tritordeum, which is a cross between wild barley and durum wheat, and triticale, which is a cross between rye and wheat, or any mixture thereof. More preferably the cereal of the malted cereal is selected from the group consisting of wheat, barley, and tritordeum, or any mixture thereof.

[0048] If desired, the composition CP comprised in the extruded malted snack product of the present invention, may comprise at least two malted cereals, as detailed above, which are different from each other.

[0049] As mentioned above, the term "malted cereal" also encompasses malted pseudocereals. Non-liming examples of pseudocereals, mention can be notably made of quinoa, amaranth and buckwheat.

[0050] As said above, the composition CP comprised in the extruded malted snack product, as detailed above, comprises, relative to the total weight of the composition CP, from 10.0 to 60.0 wt. % of at least one malted pulse.

[0051] Within the context of the present invention, the expression "from 10.0 to 60.0 wt. % of at least one malted pulse" refers either to the amount of a malted pulse, when the composition CP contains only one malted pulse, or to the sum of the amounts of malted pulses, when the composition CP contains more than one malted pulse. This being said, it means that it is necessary that, when more than one malted pulse is present, then it is the sum of the amounts of each of said malted pulses that ranges from 10.0 to 60.0 wt. %, relative to the total weight of the composition CP.

[0052] The terms "malted pulse" and "malted pulses" are used herein interchangeably.

[0053] Advantageously, the amount of the malted pulse, as detailed above, comprised in the composition CP, is at least 12.0 wt. %, preferably at least 14.0 wt. %, preferably at least 16.0 wt. %, preferably at least 18.0 wt. %, preferably at least 20.0 wt. %, preferably at least 22.0 wt. %, preferably at least 24.0 wt. %, more preferably at least 26.0 wt. %, even more preferably at least 28.0 wt. %, and most preferably at least 30.0 wt. %, relative to the total weight of the composition CP.

[0054] It is further understood that said composition CP comprises at most 60.0 wt. %, preferably at most 58.0 wt. %, preferably at most 56.0 wt. %, preferably at most 54.0 wt. %, preferably at most 52.0 wt. %, preferably at most 50.0 wt. %, preferably at most 50.0 wt. %, preferably at most 48.0 wt. %, preferably at most 46.0 wt. %, more preferably at most 44.0 wt. %, even more preferably at most 42.0 wt. %, and most preferably at most 40.0 wt. %, of said malted pulse, relative to the total weight of the composition CP.

[0055] In preferred embodiments, the composition CP comprised in the extruded malted snack product of the present invention, comprises the at least one malted pulse, relative to the total weight of the composition CP, in an amount from 20.0 to 56.0 wt. %, more preferably in an amount from 24.0 to 50.0 wt. %, more preferably in an amount from 28.0 to 46.0 wt. %, and even more preferably in an amount from 30.0 to 40.0 wt. %.

[0056] Within the context of the present invention, the malted pulse can be used in any form. As used herein, "any form" can refer to grounds, granules, groats, meal, flour, powder, and the like. Preferably, the malted pulse is in the form of a meal.

[0057] Within the context of the present invention, the term "malted pulse" may have the broadest meaning generally known in the art. This being said the specific choice of the nature of the pulse of the malted pulse is not limited as long as the extruded malted snack product fulfils the requirement that the total content of monosaccharides and disaccharides is less than 20.0 wt. %, and the total fat content is less than 20.0 wt. %, relative to the total weight of the extruded malted snack product.

[0058] Preferably, the pulse of the malted pulse is selected from the group consisting of bean, pea, or lentil, more preferably, the pulse of the malted pulse is a lentil.

[0059] Non-limiting examples of beans, mention may notably be made of faba bean, French bean, mung bean, black bean, navy bean, pinto bean, kidney bean, lupin bean, white bean, carioca bean, lima bean, and Mexican bean.

[0060] Non-limiting examples of peas, mention may notably be made of yellow pea, chickpea, cowpea, and green pea.

[0061] Non-limiting examples of lentils, mention may notably be made of green lentils, red lentils, brown lentils, yellow lentils, and black lentils. Most preferably, the pulses of the malted pulse are green lentils.

[0062] Within the context of the present invention, the cereals and / or pulses may relate to whole cereals and / or pulses. The cereals and / or pulses may optionally have a husk or hull when applied in said extruded malted snack product.

[0063] As said above, the composition CP comprised in the extruded malted snack product, as detailed above, comprises, relative to the total weight of the composition CP, from 1.0 to 25.0 wt. % of at least one unmalted cereal selected from corn or rice.

[0064] The use and presence of the at least one unmalted cereal selected from corn or rice has a decisive influence with regards to the resulting extruded malted snack product according to the present invention having excellent crispiness and crunchiness properties, this is clearly demonstrated in the examples below.

[0065] Excellent results were obtained when the unmalted cereal is unmalted corn. Within the context of the present invention, the expression "from 1.0 to 25.0 wt. % of at least one unmalted cereal, selected from corn or rice" refers either to the amount of an unmalted cereal selected from corn or rice, when the composition CP contains only one unmalted cereal selected from corn or rice, or to the sum of the amounts of unmalted cereals selected from corn or rice, when the composition CP contains more than one unmalted cereal selected from corn or rice. This being said, it means that it is necessary that, when more than one unmalted cereal selected from corn or rice is present, then it is the sum of the amounts of each of said unmalted cereals selected from corn or rice that ranges from 1.0 to 25.0 wt. %, relative to the total weight of the composition CP.

[0066] The terms "unmalted cereal, selected from corn or rice" and "unmalted cereals, selected from corn or rice" are used herein interchangeably.

[0067] Advantageously, the amount of the unmalted cereal selected from corn or rice, as detailed above, comprised in the composition CP is at least 2.0 wt. %, preferably at least 3.0 wt. %, preferably at least 4.0 wt. %, preferably at least 5.0 wt. %, preferably at least 6.0 wt. %, preferably at least 7.0 wt. %, more preferably at least 8.0 wt. %, even more preferably at least 9.0 wt. %, and most preferably at least 10.0 wt. %, relative to the total weight of the composition CP.

[0068] It is further understood that said composition CP comprises preferably at most 24 .0 wt. %, preferably at most 23.0 wt. %, preferably at most 22.0 wt. %, preferably at most 21.0 wt. %, preferably at most 20.0 wt. %, preferably at most 19.0 wt. %, preferably at most 18.0 wt. %, more preferably at most 17.0 wt. %, even more preferably at most 16.0 wt. %, and most preferably at most 15.0 wt. % of the unmalted cereal selected from corn or rice, relative to the total weight of the composition CP.

[0069] In preferred embodiments, the composition CP comprised in the extruded malted snack product of the present invention, comprises the unmalted cereal selected from corn or rice, in an amount from 5.0 to 22.0 wt. %, more preferably in an amount from 7.0 to 19.0 wt. %, and even more preferably in an amount from 10.0 to 15.0 wt. %, relative to the total weight of the composition CP.

[0070] Within the context of the present invention, the unmalted cereal selected from corn or rice can be used in any form. As used herein, "any form" can refer to grounds, granules, groats, meal, flour, powder, and the like.

[0071] According to the invention, the extruded malted snack product comprises from 0.01 to 20.0 wt. % of at least one organoleptic component, relative to the total weight of the extruded malted snack product.

[0072] Within the context of the present invention, the expression "from 0.01 to 20.0 wt. % of at least one organoleptic component" refers either to the amount of an organoleptic component, when the extruded malted snack product contains only one organoleptic component, or to the sum of the amounts of organoleptic components, when the extruded malted snack product contains more than one organoleptic component. This being said, it means that it is necessary that, when more than one organoleptic component is present, then it is the sum of the amounts of each of said organoleptic components that ranges from 0.01 to 20.0 wt. %, relative to the total weight of the extruded malted snack product. The terms "organoleptic component" and "organoleptic components" are used herein interchangeably.

[0073] Advantageously, the extruded malted snack product of the present invention comprises the organoleptic component, as detailed above, in an amount of at least 1.0 wt. %, preferably at least 2.0 wt. %, preferably at least 3.0 wt. %, preferably at least 4.0 wt. %, preferably at least 5.0 wt. %, preferably at least 6.0 wt. %, preferably at least 7.0 wt. %, preferably at least 8.0 wt. %, relative to the total weight of the extruded malted snack product.

[0074] It is further understood that said extruded malted snack product comprises at most 20.0 wt. %, preferably at most 19.0 wt. %, preferably at most 18.0 wt. %, preferably at most 17.0 wt. %, preferably at most 16.0 wt. %, preferably at most 15.0 wt. %, more preferably at most 14.0 wt. %, more preferably at most 13.0 wt. %, more preferably at most 12.0 wt. %, more preferably at most 11.0 wt. %, and more preferably at most 10.0 wt. % of said organoleptic component, relative to the total weight of the extruded malted snack product.

[0075] In preferred embodiments of the extruded malted snack product of the present invention, the organoleptic component, relative to the total weight of the extruded malted snack product, is present in an amount from 1.0 to 18.0 wt. %, more preferably in an amount from 1.0 to 15.0 wt. %, more preferably in an amount from 4.0 to 14.0 wt. %, and more preferably in an amount from 8.0 to 14.0 wt. %.

[0076] Within the context of the present invention, the term "organoleptic component" is intended to refer to all compounds which can provide organoleptic properties to the final extruded malted snack product. More in particular, these organoleptic properties may notably include the flavour, the odour, the colour, the crispiness and crunchiness, the breakability, and / or the overall texture of the extruded malted snack product. Moreover, the specific choice of the nature of the organoleptic component is not limited as long as the extruded malted snack product fulfils the requirement that the total content of monosaccharides and disaccharides is less than 20.0 wt. %, and the total fat content is less than 20.0 wt. %, relative to the total weight of the extruded malted snack product. Preferably, the organoleptic component is selected from the group consisting of a carbohydrate, an oil or fat, a seasoning, a flavour enhancer, and a colouring additive.

[0077] Non-limiting examples of carbohydrates, mention may notably be made of maltodextrin, dextrose, potato starch, pectin, glucose syrup, and maple syrup.

[0078] The terms "oil" and "fat" are used herein interchangeably.

[0079] Preferably, the organoleptic component includes at least one vegetable oil. Advantageously, said vegetable oil comprises all other organoleptic components, e.g. as a suspension, and is applied as such to the extruded snack.

[0080] Non-limiting examples of vegetable oils, mention may notably be made of olive oil, sunflower oil, palm oil, canola oil, coconut oil, corn oil, peanut oil, soybean oil, rapeseed oil, and mixtures thereof, preferably, the vegetable oil is selected from the group consisting of sunflower oil, canola oil, and corn oil, more preferably, said vegetable oil is sunflower oil.

[0081] Within the context of the present invention, the term "seasoning" is intended to refer to salts, herbs, spices, or aromatics.

[0082] Non-limiting examples of herbs, mention may notably be made of basil, celery, chives, coriander, dill, lemongrass, mint, oregano, sage, thyme, waterpepper, and yerba buena, as well as extracts and mixtures thereof.

[0083] Non-limiting examples of spices, mention may notably be made of anise, cinnamon, clove, coriander seeds, cumin, curry, fennel, fenugreek, juniper, lemon zest, liquorice, mustard seeds, nutmeg, paprika, white pepper, black pepper, sesame seeds, vanilla, and wasabi, as well as extracts and mixtures thereof.

[0084] Non-limiting examples of aromatics, mention may notably be made of onion, garlic, ginger, jalapeno and chili peppers, as well as extracts and mixtures thereof.

[0085] Within the context of the present invention, the term "flavour enhancers" is intended to refer to a food additive that enhances the existing taste or smell of a food without having a strong taste of its own. Non-limiting examples of flavour enhancers, mention may notably be made of monosodium glutamate (MSG), disodium inosinate, disodium guanylate, citric acid, and yeast extract, as well as mixtures thereof.

[0086] Non-limiting examples of colouring additives, mention may notably be made of curcumin, carotenoids, chlorophyllin, anthocyanin, beetroot red, and caramel, as well as mixtures thereof.

[0087] Within the scope of the present invention, it is further understood that mono- and disaccharides comprised in the composition CP, or in the organoleptic component, contribute to the total mono- and disaccharide content of the extruded malted snack product, as described above. For example, the mono- and disaccharide content of a malted cereal will contribute to the total mono- and disaccharide content of the extruded malted snack product.

[0088] Within the context of the present invention, the term "monosaccharide" relates to the simplest form of sugar, or simple sugar, being the basic units or monomers from which carbohydrates are built. Typically, monosaccharides will refer herein to glucose and fructose.

[0089] Within the context of the present invention, the term "disaccharide" relates to sugars consisting of two linked monosaccharide molecules. In the context herein, the disaccharide may for instance relate to sucrose, which comprises one glucose molecule and one fructose molecule bonded together, or to maltose.

[0090] According to the invention, it is further required that the extruded malted snack product has a total content of monosaccharides and disaccharides of less than 20.0 wt. %, relative to the total weight of the extruded malted snack product.

[0091] Advantageously, the extruded malted snack product of the present invention has a total content of monosaccharides and disaccharides of less than 19.0 wt. %, preferably less than 18.0 wt. %, preferably less than 17.0 wt. %, preferably less than 16.0 wt. %, preferably less than 15.0 wt. %, preferably less than 14.0 wt. %, preferably less than 13.0 wt. %, preferably less than 12.0 wt. %, preferably less than 11.0 wt. %, more preferably less than 10.0 wt. %, more preferably less than 9.0 wt. %, even more preferably less than 8.0 wt. %, even more preferably less than 7.0 wt. %, even more preferably less than 6.0 wt. %, and even more preferably less than 5.0 wt. %, relative to the total weight of the extruded malted snack product.

[0092] The mono- and disaccharide content can be measured by standard methods in the art, preferably mono- and disaccharide content is measured by use of HPLC according to the standard method DIN 10758:1997:05.

[0093] Within the scope of the present invention, it is further understood that oils or fats comprised in the composition CP, or in the organoleptic component, contribute to the total fat content of the extruded malted snack product, as described above. If, for example, a vegetable oil is used as described above to form a suspension comprising all other organoleptic components, this vegetable oil will contribute to the total fat content of the extruded malted snack product.

[0094] According to the invention, it is further required that the extruded malted snack product has a total fat content of less than 20.0 wt. %, relative to the total weight of the extruded malted snack product.

[0095] Advantageously, the extruded malted snack product has a total fat content of less than 19.0 wt. %, preferably less than 18.0 wt. %, preferably less than 17.0 wt. %, preferably less than 16.0 wt. %, preferably less than 15.0 wt. %, preferably less than 14.0 wt. %, preferably less than 13.0 wt. %, preferably less than 12.0 wt. %, preferably less than 11.0 wt. %, more preferably less than 10.0 wt. %, even more preferably less than 9.0 wt. %, even more preferably less than 8.0 wt. %, even more preferably less than 7.0 wt. %, even more preferably less than 6.0 wt. % and even more preferably less than 5.0 wt. %, relative to the total weight of the extruded malted snack product.

[0096] The fat content can be measured by known methods in the art, preferably the fat content is measured according to the standard method ISO 1443:1973. Additionally, the composition of fatty acids can be determined according to the standard methods ISO 12966-1:2014, ISO 12966-2:2017, and ISO 12966-4:2015.

[0097] It is generally known that fats or oils are characterised by having certain amounts of saturated fatty acid residues (SAFA), as well as monounsaturated fatty acid residues (MUFA) and poly-unsaturated fatty acid residues (PUFA), each having 6 to 24 carbon atoms.

[0098] According to certain embodiments of the present invention, said total fat of the extruded malted snack product comprises an amount of monounsaturated fatty acid residues (MUFA) of at least 40.0 wt. %, preferably at least 45.0 wt. %, preferably at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, preferably at least 65.0 wt. %, preferably at least 70.0 wt. %, preferably at least 75.0 wt. %, preferably at least 80.0 wt. % and preferably at least 85.0 wt. %, relative to the total weight of the fat of the extruded malted snack product.

[0099] According to certain embodiments of the present invention, said total fat of the extruded malted snack product comprises an amount of poly-unsaturated fatty acid residues (PUFA) of at least 40.0 wt. %, preferably at least 45.0 wt. %, preferably at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, preferably at least 65.0 wt. %, preferably at least 70.0 wt. %, preferably at least 75.0 wt. %, preferably at least 80.0 wt. % and preferably at least 85.0 wt. %, relative to the total weight of the fat of the extruded malted snack product.

[0100] According to certain embodiments of the present invention, said total fat of the extruded malted snack product comprises an amount of unsaturated fatty acid residues, wherein monounsaturated fatty acid residues and poly-unsaturated fatty acid residues are combined, of at least 60.0 wt. %, preferably at least 65.0 wt. %, preferably at least 70.0 wt. %, preferably at least 75.0 wt. %, more preferably at least 80.0 wt. %, even more preferably at least 85.0 wt. %, and most preferably at least 90.0 wt. %, relative to the total weight of the fat of the extruded malted snack product.

[0101] According to certain embodiments of the present invention, the extruded malted snack product comprises an amount of proteins of at least 5.0 wt. %, preferably at least 6.0 wt. %, preferably at least 7.0 wt. %, preferably at least 8.0 wt. %, preferably at least 9.0 wt. %, preferably at least 10.0 wt. %, preferably at least 11.0 wt. %, more preferably at least 12.0 wt. %, more preferably at least 13.0 wt. %, even more preferably at least 14.0 wt. %, and even more preferably at least 15.0 wt. %, relative to the total weight of the extruded malted snack product.

[0102] The amount of proteins can be measured according to known methods in the art, preferably the amount of proteins is measured according to the standard method ISO 937:2023, using the Kjeldahl principle.

[0103] According to certain embodiments of the present invention, the extruded malted snack product comprises an amount of fibre of at least 2.0 wt. %, preferably at least 2.5 wt. %, preferably at least 3.0 wt. %, preferably at least 3.5 wt. %, preferably at least 4.0 wt. %, preferably at least 4.5 wt. %, preferably at least 5.0 wt. %, preferably at least 5.5 wt. %, preferably at least 6.0 wt. %, even more preferably at least 6.5 wt. %, and most preferably at least 7.0 wt. %, relative to the total weight of the extruded malted snack product.

[0104] The fibre content can be measured according to known methods in the art, preferably the fibre content is measured using an enzymatic method, developed by SGS.

[0105] According to certain embodiments of the present invention, the extruded malted snack product comprises an amount of vitamin B3, which amount is at least the amount of vitamin B3 that is measurable in the cereal and pulse raw materials prior to malting, using the method as described herein, while excluding any vitamin B3 originating from the organoleptic component or any other further component not forming part of the composition CP.

[0106] The amount of vitamin B3 can be measured by known methods in the art, preferably the amount of vitamin B3 is measured according to an internal method SOP M 843, developed by SGS.

[0107] According to certain embodiments of the present invention, the extruded malted snack product comprises an amount of vitamin B12, which amount is at least the amount of vitamin B12 that is measurable in the cereal and pulse raw materials prior to malting, using the method as described herein, while excluding any vitamin B12 originating from the organoleptic component or any other further component not forming part of the composition CP. The amount of vitamin B12 is measured according to known methods in the art, preferably the amount of vitamin B12 is measured according to analytical protocols AOAC 952.20 and AOAC 986.23, using a microbiological method wherein the organism Lactobacillus leichmannii is employed.

[0108] According to certain embodiments of the present invention, the extruded malted snack product comprises an amount of calcium, which amount is at least the amount of calcium that is measurable in the cereal and pulse raw materials prior to malting, using the method as described herein, while excluding any calcium originating from the organoleptic component or any other further component not forming part of the composition CP.

[0109] The amount of calcium is measured according to known methods in the art, preferably the amount of calcium is measured according to the standard method NBN-EN 15621:2017, using ICP-AES.

[0110] According to a preferred embodiment of the present invention, the extruded malted snack product comprises, relative to the total weight of the snack product:

[0111] from 84.0 to 99.0 wt. % of a composition CP, wherein said composition CP comprises, relative to the total weight of the composition CP:

[0112] from 35.0 to 56.0 wt. % of at least one malted cereal, selected from the group consisting of wheat, barley, tritordeum, oats, corn or maize, rice, rye, sorghum, and millet;

[0113] from 24.0 to 46.0 wt. % of at least one malted pulse, selected from the group consisting of bean, pea, and lentil; and

[0114] from 7.0 to 19.0 wt. % of at least one unmalted cereal selected from corn or rice; from 1.0 to 15.0 wt. % of at least one organoleptic component, selected from the group consisting a carbohydrate, an oil or fat, a seasoning, a flavour enhancer, and a colouring additive; wherein said extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total content of monosaccharides and disaccharides of less than 10.0 wt. %, and a total fat content of less than 10.0 wt. %.

[0115] According to a more preferred embodiment of the present invention, the extruded malted snack product comprises, or consists essentially of, relative to the total weight of the snack product:

[0116] from 86.0 to 99.0 wt. % of a composition CP, wherein said composition CP comprises, or consists, relative to the total weight of the composition CP:

[0117] from 40.0 to 54.0 wt. % of at least one malted cereal, selected from the group consisting of wheat, barley, and tritordeum;

[0118] from 30.0 to 40.0 wt. % of at least one malted pulse, wherein the malted pulse is lentils, preferably the lentils are selected from the group consisting of green lentils, red lentils, brown lentils, yellow lentils, and black lentils, more preferably the malted pulse is a green lentil; and from 10.0 to 15.0 wt. % of at least one unmalted cereal, wherein the unmalted cereal is corn;

[0119] from 8.0 to 14.0 wt. % of at least one organoleptic component, selected from the group consisting of a carbohydrate, an oil or fat, a seasoning, a flavour enhancer, and a colouring additive; wherein said extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total content of monosaccharides and disaccharides of less than 8.0 wt. %, and a total fat content of less than 9.0 wt. %.

[0120] Within the context of the present invention, the expression "consists essentially of" is intended to denote that, relative to the total weight of the extruded malted snack product, any additional ingredient different from the composition CP, wherein the composition CP consists of at least one malted cereal, at least one malted pulse, and at least one unmalted cereal selected from corn or rice, as detailed above, and the organoleptic component, as detailed above, is present in minor amounts in said extruded malted snack product, being understood that these latter do not substantially modify the properties of the snack product.

[0121] Another aspect of the invention is a process for the manufacturing of the extruded malted snack product, as detailed above.

[0122] It is further understood that all definitions and preferences, as described above, equally apply for all further embodiments, as described below.

[0123] The extruded malted snack product of the present invention can be manufactured by a variety of processes known in the art. For manufacturing the extruded malted snack product of the present invention, several processes known in the art may be adequately used.

[0124] In one embodiment of the present invention, the process for the manufacturing of the extruded malted snack product, as detailed above, comprises the steps of:

[0125] a) mixing from 10.0 to 60.0 wt. % of the at least one malted cereal, as detailed above, from 10.0 to 60.0 wt. % of the at least one malted pulse, as detailed above, and from 1.0 to 25.0 wt. % of the at least one unmalted cereal selected from corn or rice, as detailed above, thereby forming the composition CP;

[0126] b) mixing the composition CP, as obtained in step a), with water, thereby forming a dough having a moisture content of 15.0 to 60.0 wt. %, relative to the total weight of the dough;

[0127] c) subjecting the dough, as obtained in step b), to an extruder, thereby forming an extruded dough;

[0128] d) applying from 0.01 to 20.0 wt. % of at least one organoleptic component, as detailed above, relative to the total weight of the extruded malted snack product, to said extruded dough, as obtained in step c), thereby forming the extruded malted snack product.

[0129] The at least one malted cereal refers to raw cereal material or cereals, as detailed above, which has been subjected to a malting process. The malting process can be understood to comprise the steps of steeping, germination and kilning.

[0130] Similarly, the at least one malted pulse refers to raw pulse material or pulses, as detailed above, which has been subjected to a malting process. The malting process can be understood to comprise the steps of steeping, germination and kilning.

[0131] In certain embodiments of the invention, said malting process of cereals or pulses can be a high modification malting process. In a high modification malting process, the malting process has process conditions defined by processing times which would be considered by the skilled person to be longer than a standard malting process for that type of cereal or pulse, at temperatures that would be considered by the skilled person to be standard for said type of cereal or pulse. Said high modification malting process may however also relate to a malting process having process conditions defined by processing temperatures which would be considered by the skilled person to be higher than a standard malting process for that type of cereal or pulse, for processing times that would be considered by the skilled person to be standard for said type of cereal or pulse. The malting process may be considered to be a high modification malting process, if at least one of the three steps of the malting process, as mentioned herein (the steeping step, the germination step and the kilning step), meets the above conditions.

[0132] In certain embodiments of the invention, said malting process of cereals or pulses can be a low modification malting process. In a low modification malting process, the malting process has process conditions defined by processing times which would be considered by the skilled person to be shorter than a standard malting process for that type of cereal or pulse, at temperatures that would be considered by the skilled person to be standard for said type of cereal or pulse. The malting process may be considered to be a low modification malting process, if at least one of the three steps of the malting process, as mentioned herein (the steeping step, the germination step and the kilning step), meets the above conditions.

[0133] Within the context of the present invention, the term "steeping" is intended to refer to the immersion of the cereals or pulses in water. The aim of the steeping step is to promote the uniform uptake of water by the raw cereal (kernel) or pulse, thereby increasing the overall moisture content, up to a sufficient moisture level which allows a uniform breakdown of the starches and the proteins in the cereal or pulse. It is further understood that the steeping may already initiate the germination of the cereals or pulses, thereby producing heat and carbon dioxide.

[0134] A wide variety of steeping protocols are used, which all depend, among other factors, on the variety and quality of the cereals or pulses used, the raw cereal (kernel) or pulse size as well as the configuration of the steeping vessel. It is thereby understood that, as a general rule, relatively large raw cereal or pulse material, as well as cereals or pulses having husks or hulls, will typically be subjected to longer steeping, germination and / or kilning periods of time. When the steeping step includes at least two wetting stages, a dry steeping stage, in which water is drained and air is drawn, may be performed between two wetting stages. A steeping step may include one or more wetting stages over a time and temperature effective for providing steeped cereals and pulses with a moisture content of between 40.0 to 50.0 wt. %, with respect to the total weight of the steeped material. Preferably, the cereals or pulses will have a moisture level of 43.0 to 46.0 wt. %, with respect to the total weight of the steeped material, at the end of the steeping step. The steeping of the cereals or pulses is performed for a duration of between 10 to 60 hours, or preferably for a duration of between 20 to 50 hours. This again strongly depends on type of cereal or pulse, size of the raw cereal (kernel) or pulse material and presence of husks or hulls. The steeping of the cereals is performed at a temperature of between 5 °C to 28 °C, or a temperature of between 11 °C to 20 °C, or a temperature of between 12 °C to 18 °C.

[0135] By way of example, in embodiments where the malted cereal is malted barley, said steeping step advantageously comprises a single wetting stage, the total steeping time being at most 24 h, preferably at most 22 h, preferably at most 20 h, preferably at most 18 h, preferably at most 16 h, more preferably at most 14 h, even more preferably at most 12 h, and most preferably at most 10 h, preferably at a temperature of between 12 to 16 °C.

[0136] By way of example, in embodiments where the malted pulse is malted lentil, more particularly malted green lentil, said steeping step is advantageously performed at 20.0 °C or less, preferably at 19.0 °C or less, preferably at 18.0 °C or less, preferably at 17.0 °C or less, more preferably at 16.0 °C or less, and most preferably at 15.0 °C or less. Advantageously, said steeping step comprises at least two wetting stages and a dry steeping stage in between, for a total time of at least 20 h, preferably at least 21 h, preferably at least 22 h, more preferably at least 23 h, even more preferably at least 24 h, and most preferably at least 25 h.

[0137] Within the context of the present invention, the term "germination" is intended to denote the step in which the steeped cereals or pulses undergo a controlled growth and modification of its raw material.

[0138] A wide variety of germination protocols are known in the art, varying temperature, time, air flow and moisture, among other factors. Air flow is provided to maintain the atmosphere around the germinating cereals at a constant temperature, as the germination process itself produces a lot of heat. The steeped cereals or pulses to be germinated are transferred for this purpose to germination compartments, comprising screen slotted false bottoms or wedge wire false bottoms. The cereals or pulses to be germinated receive in general a continuously humidified, temperature-controlled, and oxygen content-controlled airflow. The excess moisture is consequently drained through the screen slotted false bottom, on top of which the germinating cereals or pulses form a germination bed. The germination compartments are equipped with large air handling fans that are used to transfer fresh air and / or recirculation air. Furthermore, the germination compartments are equipped with means for turning the germinated cereals or pulses, including so-called "turners" or "turning machines", to minimize temperature differences between the top and bottom of the germination bed.

[0139] By way of example, in embodiments where the malted cereal is malted barley, said germination step is at most 96 h, preferably at most 84 h, more preferably at most 72 h, and most preferably at most 60 h, preferably at a temperature of between 12 to 20 °C.

[0140] By way of example, in embodiments where the malted pulse is malted lentil, more particularly malted green lentil, said germination step is advantageously performed at 20.0 °C or less, preferably at 19.0 °C or less, more preferably at 18.0 °C or less, and most preferably at 17.0 °C or less. Advantageously, said germination step is at least 50 h, preferably at least 55 h, preferably at least 60 h, more preferably at least 65 h, even more preferably at least 70 h, and most preferably at least 72 h.

[0141] Within the context of the present invention, the term "kilning" is intended to denote the step during which the moisture content of the germinated cereals or pulses decreases and during which the cereals or pulses stop growing or germinating. Advantageously, the aim of the kilning step is to decrease the moisture content of the germinated cereals or pulses from above 40.0 wt. %to less than 10.0 wt. %, preferably less than 8.0 wt. %, more preferably less than 6.0 wt. %, and even more preferably less than 5.0 wt. %, relative to the total weight of the germinated material.

[0142] Durning the kilning process, the germinated cereals or pulses are generally heated in a kiln. In general, the kilning is carried out in three phases: wither, precure (also called post-wither), and cure. The wither phase is in general the phase during which the germinated cereals or pulses are subjected to moderate temperatures of for example 60 °C and high-volume air flow. During the wither phase, germination continues during the initial period when the cereals or pulses still contain a high level of moisture. However, growth and modification slow down and stop once the rootlets are "withered". The pre-cure phase typically relates to the phase during which the temperature is increased, and airflow is decreased, thereby further decreasing the moisture level of the cereals or pulses. The cure phase then typically relates to the phase during which the temperature is increased so as to obtain the desired malt properties. Higher temperatures may promote the Maillard reaction, a key process where reducing sugars react with amino acids to develop the malted product's characteristic colour, aroma, and flavour. These higher temperatures may also help eliminate undesirable volatiles, contributing to a microbiologically safe and sensorially appealing product.

[0143] By way of example, in embodiments where the malted pulse is malted lentil, more particularly malted green lentil, said kilning step is advantageously at most 24 h, preferably at most 22 h, more preferably at most 20 h, even more preferably at most 18 h, and most preferably at most 16 h. Advantageously, said kilning step is performed at a temperature which does not exceed 80.0 °C, preferably 75.0 °C, more preferably at most 70.0 °C, and most preferably at most 65 °C.

[0144] By way of example, in embodiments where the malted cereal relates to malted barley, said barley is malted using a malting process, wherein at least one of said steeping step or said germination step is as follows:

[0145] the steeping step comprises a single wetting stage, the total time being at most 24 h, preferably at most 22 h, preferably at most 20 h, preferably at most 18 h, preferably at most 16 h, more preferably at most 14 h, even more preferably at most 12 h, and most preferably at most 10 h, preferably at a temperature of 12 to 16 °C;

[0146] the germination step is at most 96 h, preferably at most 84 h, more preferably at most 72 h, and most preferably at most 60 h, preferably at a temperature of 12 to 20 °C.

[0147] By way of example, in embodiments where the malted pulse relates to malted lentil, more in particular malted green lentil, said green lentil is malted using a malting process wherein at least one of said steeping step, said germination step, or said kilning step is as follows: the steeping step is at 20.0 °C or less, preferably at 19.0 °C or less, preferably at 18.0 °C or less, more preferably at 17.0 °C or less, even more preferably at 16.0 °C or less, and most preferably at 15.0 °C or less;

[0148] the steeping step comprises at least two wetting stages and a dry steeping stage in between, for a total time of at least 20 h, preferably at least 21 h, preferably at least 22 h, more preferably at least 23 h, even more preferably at least 24 h, and most preferably at least 25 h;

[0149] the germination step is at 20.0 °C or less, preferably at 19.0 °C or less, more preferably at 18.0 °C or less, and most preferably at 17.0 °C or less;

[0150] the germination step is at least 50 h, preferably at least 55 h, preferably at least 60 h, more preferably at least 65 h, even more preferably at least 70 h, and most preferably at least 72 h;

[0151] the kilning step is at most 24 h, preferably at most 22 h, more preferably at most 20 h, even more preferably at most 18 h, and most preferably at most 16 h;

[0152] the kilning step is at a temperature which is at most 80.0 °C, preferably at most 75.0 °C, more preferably at most 70.0 °C, and most preferably at most 65 °C.

[0153] As said, in step a) of the process for the manufacturing of the extruded malted snack product, the malted cereal and the malted pulse, as detailed above, and the unmalted cereal selected from corn or rice are mixed to obtain the composition CP. Said mixing can occur in any order. Preferably, the malted cereal and the malted pulse are first mixed and then further combined with the unmalted cereal selected from corn or rice.

[0154] If desired, prior to step a) in the process for the manufacturing of the extruded malted snack product, the malted cereals and malted pulses, as a mixture or each individually, are subjected to a milling step, thereby transforming the malted cereals and malted pulses into a malted meal.

[0155] In certain embodiments according to the invention, the malted cereals or malted pulses are first mixed, and the mixture obtained is then subjected to a milling step, resulting in one single blended malted meal.

[0156] In preferred embodiments according to the invention, the malted cereals and / or malted pulses are each milled, thereby obtaining a malted cereal meal and / or a malted pulse meal for each of the malted cereals and / or malted pulses. More preferably, each of the malted cereals and each of the malted pulses are milled separately.

[0157] It is known to the person skilled in the art that the milling step can be carried out by using commercially available grain mills or grain mill grinders, wherein the final particle size will depend on the mesh used, and that the amount of energy needed to obtain such a meal can be calculated by either use of the Kick Model or the Bond Model.

[0158] Preferably, said milling step is a dry milling step, relating herein to a process for reducing a material's size by particle-on-particle contact.

[0159] Alternatively, said milling step is a wet milling step, relating herein to a process for reducing a material's size by dispersing the material in a liquid and using a solid, grinding element to reduce size.

[0160] Advantageously, the milling step results in one or more malted meals, each having a particle size of at most 2.80 mm, preferably at most 2.70 mm, preferably at most 2.60 mm, preferably at most 2.50 mm, preferably at most 2.40 mm, preferably at most 2.30 mm, preferably at most 2.20 mm, preferably at most 2.10 mm, preferably at most 2.00 mm, preferably at most 1.90 mm, more preferably at most 1.80 mm, more preferably at most 1.70 mm, more preferably at most 1.60 mm, more preferably at most 1.50 mm, more preferably at most 1.40 mm, more preferably at most 1.30 mm, more preferably at most 1.20 mm, more preferably at most 1.10 mm, more preferably at most 1.00 mm, more preferably at most 0.90 mm, and more preferably at most 0.80 mm. It is further understood that the milling step advantageously results in one or more malted meals, each having a particle size of at least 0.10 mm, preferably at least 0.20 mm, more preferably at least 0.30 mm, and most preferably at least 0.40 mm.

[0161] In preferred embodiments, the milling step results in one or more malted meals, each having a particle size of 0.10 to 2.60 mm, preferably of 0.30 to 2.20 mm, more preferably of 0.40 to 2.00 mm, and most preferably of 0.40 to 1.80 mm.

[0162] Within the context of the invention, the term "particle size" is understood to be the "d50" value, meaning herein the value at which 50% of the total volume of the particles has a smaller diameter and 50% of the total volume of the particles has a larger diameter.

[0163] The particle size can be measured by known methods in the art, preferably, the particle size is measured according to the standard method ISO 13320:2020, based on the diffraction of a light beam, using a MASTERIZER 2000 (Malvern Instruments).

[0164] In preferred embodiments according to the invention, each malted cereal meal and each malted pulse meal, as described above, are then subsequently blended and further mixed with the unmalted cereal selected from corn or rice, as described above.

[0165] As said, in step b) of the process for the manufacturing of the extruded malted snack product, the composition CP is further mixed with a specific amount of water, thereby obtaining a dough having a moisture content of between 15 and 60 wt. %, relative to the total weight of the dough.

[0166] Advantageously, the moisture content of the dough, relative to the total weight of the dough, after mixing is at least 15.0 wt. %, preferably at least 17.5 wt. %, more preferably at least 20.0 wt. %, more preferably at least 22.5 wt. %, more preferably at least 25.0 wt. %, and more preferably at least 30.0 wt. %.

[0167] It is further understood that the moisture content of the dough, as obtained in step b), relative to the total weight of the dough, after mixing is at most 60.0 wt. %, preferably at most 55.0 wt. %, more preferably at most 50.0 wt. %, and most preferably at most 45.0 wt. %.

[0168] In preferred embodiments, the moisture content of the dough, as obtained in step b), relative to the total weight of the dough, after mixing is of between 15.0 and 55.0 wt. %, more preferably between 17.5 and 50.0 wt. %, and most preferably between 20.0 and 45.0 wt. %.

[0169] As said, in step c) of the process for the manufacturing of the extruded malted snack product, the dough, as obtained in step b), is subsequently subjected to an extruder, thereby forming an extruded dough.

[0170] It is known to the person skilled in the art that dough can be extruded by use of a commercially available extruder. The dough is thereby forced through a die at a high temperature, wherein the water in the dough evaporates, giving the extruded dough its airy aspect. The sudden and rapid decrease in moisture content also gives the final extruded snack product of the present invention its crispy character.

[0171] Said extruder may relate to a single our double (or twin) extruder. Preferably, a double extruder is used.

[0172] Advantageously, the dough, as obtained in step b), is extruded at a temperature of at least 90.0 °C, preferably at least 95.0 °C, more preferably at least 100.0 °C, even more preferably at least 105.0 °C and most preferably at last 110.0 °C.

[0173] It is further understood that the dough, as obtained in step b), is extruded at a temperature of at most 175.0 °C, preferably at most 170.0 °C, preferably at most 165.0 °C, preferably at most 160.0 °C, preferably at most 155.0 °C, preferably at most 150.0 °C, more preferably at most 145.0 °C, even more preferably at most 140.0 °C, and most preferably at most 135.0 °C.

[0174] In preferred embodiments, the dough, as obtained in step b), is extruded at a temperature of between 100.0 and 160.0 °C, more preferably between 105.0 and 145.0 °C, and most preferably between 110.0 and 135.0 °C. As said, in step d) of the process for the manufacturing of the extruded malted snack product, the extruded dough, as obtained in step c), is subjected to the application of at least one organoleptic component, as described above.

[0175] Preferably, the organoleptic component is applied by spraying or sprinkling the organoleptic component onto the surface of the extruded dough, as obtained in step c).

[0176] Alternatively, said organoleptic component is applied by dipping the extruded dough, as obtained in step c), into said organoleptic component.

[0177] The organoleptic component can be in the form of a suspension, a powder or a solution.

[0178] Alternatively, said organoleptic component may be added to the dough in step b), prior to subjecting the dough to extrusion in step c). EXPERIMENTAL SECTION

[0179] In order to more clearly define the invention, the following examples are set forth. These examples are illustrative only and are not limiting as to the scope of the invention.

[0180] Mono- and disaccharide concentration (sucrose, maltose, fructose, lactose, glucose) was measured, by use of HPLC, following DIN 10758:1997:05.

[0181] Fat content was measured according to ISO 1443:1973. The composition of fatty acids was determined by use of a GC-FID, following ISO 12966-1:2014; ISO 12966-2:2017; and ISO 12966-4:2015.

[0182] Protein content was measured according to ISO 937:2023, using the Kjelda h I principle.

[0183] Fibre content was measured by use of an enzymatic method, developed by SGS.

[0184] Carbohydrate concentration in wt. % were calculated using the following formula: [= 100 - ash - fat - proteins - humidity].

[0185] Vitamin B3 was measured by use of HPLC, following internal method SOP M 843, developed by SGS.

[0186] Energy value in kJ, was calculated using the following formula: [=37 kJ / gfor fat + 17 kJ / g for protein + 17 kJ / g for carbohydrates + 8 kJ / g for fibre]

[0187] Vitamin B12 was measured by use of microbiological method employing the organism Lactobacillus leichmannii, according to analytical protocols AOAC 952.20 and AOAC 986.23.

[0188] Vitamin D3 was measured by use of HPLC-UV, following internal method FEED029, developed by SGS.

[0189] Calcium was measured by use of ICP-AES, following NBN-EN 15621:2017. Salt content was measured according to NBN-EN 15621:2017.

[0190] The particle size was determined following ISO 13320:2020, using a MASTERSIZER 2000 (Malvern Instruments). 1 (CExl) - malting of tritordeum

[0191]

[0192] to a

[0193]

[0194] A

[0195] A batch of 25 kg of tritordeum (purchased from Vivagran) was subjected to a malting process, according to a protocol A, comprising the following steps:

[0196] a steeping step consisting of a single wetting stage of lOh at a constant temperature of 14 °C;

[0197] a germination step for a period of 36 h at a constant temperature of 17° C; and

[0198] a kilning step of the germinated tritordeum cereal for a total duration of 42 h, wherein said kilning step comprises the following steps:

[0199] o 6 h at a constant temperature of 60 C, followed by o 6 h at a constant temperature of 65 C, followed by o 6 h at a constant temperature of 70 C, followed by o 6 h at a constant temperature of 80 C, followed by o 6 h at a constant temperature of 83 C, followed by o 6 h at a constant temperature of 85 C, followed by o 6 h at a constant temperature of 30 C.

[0200] Resulting in malted tritordeum CExl.

[0201] 2 of tritordeum to a

[0202]

[0203] B A batch of 25 kg of tritordeum (purchased from Vivagran) was subjected to a malting process, according to a protocol B, comprising the following steps:

[0204] a steeping step consisting of a single wetting stage of 10 h at a constant temperature of 16 °C;

[0205] a germination step for a period of 120 h at a constant temperature of 18 °C; and

[0206] a kilning step of the germinated tritordeum cereal for a total duration of 16 h, wherein said kilning step comprises the following steps: o 2 h at a constant temperature of 70 °C, followed by

[0207] o 4 h at a constant temperature of 75 °C, followed by o 4 h at a constant temperature of 80 °C, followed by o 3 h at a constant temperature of 85 °C, followed by o 3 h at a constant temperature of 95 °C.

[0208] Resulting in malted tritordeum CEx2.

[0209] Nutritional evaluation of raw tritordeum, CExl, and CEx2

[0210] Raw tritordeum (TrRaw), as used in the comparative examples above, as well as malted tritordeum according to the two malting processes A and B as described herein (CExl and CEx2), were analysed for their nutritional composition. The results are shown in Table 1.

[0211] Table 1: Nutritional analysis of the cereal tritordeum in its raw form (TrRaw), compared to its malted form according to malting process A (CExl) or B (CEx2).

[0212] Example number TrRaw CExl CEx2

[0213] Amount (mg / kg, relative to the total weight of the Vitamin and mineral composition

[0214] material)

[0215] Vitamin B3 10.33 16.8 - Vitamin B12 0.009 0.00396 0.031 Vitamin D3 0.005 - 0.005 Calcium 44 - 810

[0216] Amount (wt. %, relative to the total weight of the Nutritional composition

[0217] material)

[0218] Protein composition 17.0 16.7 16.5 Fat composition 3.0 3.6 3.2

[0219] Amount (wt. %, relative to the total weight of the Fat composition

[0220] fat content)

[0221] Saturated Fatty Acids 25.6 20.5 20.6 Monounsaturated Fatty Acids 13.2 18.8 17.7 Polyunsaturated Fatty Acids 60.2 60.6 61.6 Unknown Fatty Acids 0.1 0.1 0.1

[0222]

[0223] Table 1 shows that the amount of vitamins and minerals, such as vitamin B3, vitamin B12 and calcium, increases when the raw tritordeum material is subjected to a malting process. For vitamin B12 this effect is only seen when the tritordeum is subjected to an extended malting process, according to protocol B, resulting in comparative example CEx2, and not when the tritordeum is subjected to malting process A, resulting in comparative example CExl. Furthermore, malting does not seem to have an influence on all vitamins, as can be observed for vitamin D3.

[0224] Comparative Example 3 (CEx3) - malting of green lentils according to a malting protocol A

[0225] A batch of 25 kg of green lentil pulses (purchased from Axereal) was subjected to a malting process, according to a protocol A, comprising the following steps:

[0226] a steeping step consisting of a single wetting stage of lOh at a constant temperature of 14 °C;

[0227] a germination step for a period of 36 h at a constant temperature of 17 °C; and

[0228] a kilning step ofthe germinated green lentils for a total duration of 42 h, wherein said kilning step comprises the following steps:

[0229] o 6 h at a constant temperature of 60 °C, followed by o 6 h at a constant temperature of 65 °C, followed by o 6 h at a constant temperature of 70 °C, followed by o 6 h at a constant temperature of 80 °C, followed by o 6 h at a constant temperature of 83 °C, followed by o 6 h at a constant temperature of 85 °C, followed by o 6 h at a constant temperature of 30 °C.

[0230] Resulting in malted green lentils CEx3. Comparative Example 4 (CEx4) - malting of green lentils according to a malting protocol C

[0231] A batch of 25 kg of green lentils (purchased from Axereal) was subjected to a malting process, according to a protocol C, comprising the following steps:

[0232] a steeping step comprising:

[0233] o a first wetting stage of 6h at a constant temperature of 15 °C; o a dry steeping stage of 15 h at a constant temperature of 15 °C; o a second wetting stage of 6 h at a constant temperature of 15 °C; a germination step for a period of 84 h at a constant temperature of 17 °C; and

[0234] a kilning step of the germinated green lentils for a total duration of 39.5 h, wherein said kilning step comprises the following steps:

[0235] o 1 h at a constant temperature of 30 °C, followed by o 4 h at a constant temperature of 57 °C, followed by o 4 h at a constant temperature of 60 °C, followed by o 4 h at a constant temperature of 65 °C, followed by o 24 h at a constant temperature of 30 °C, followed by o 2.5 h at a constant temperature of 65 °C.

[0236] Resulting in malted green lentils CEx4.

[0237] Nutritional evaluation of raw green lentils, CEx3, and CEx4

[0238] Raw green lentils (GLRaw), as used in the comparative examples above, as well as malted green lentils according to the two malting processes A and C as described herein (CEx3 and CEx4), were analysed for their nutritional composition. The results are shown in Table 2. Table 2: Nutritional analysis of green lentil pulses in its raw form (GLRaw), compared to its malted form according to malting process A (CEx3) or C (CEx4).

[0239] Example number GLRaw CEx3 CEx4

[0240] Amount (mg / kg, relative to the total weight of the Vitamin and mineral composition

[0241] material)

[0242] Vitamin B3 20.54 37 57.1 Vitamin B12 0.0006 0.004865 0.006 Vitamin D3 0.005 - 0.005 Calcium 690 - 1700 Amount (wt. %, relative to the total weight of the Nutritional composition

[0243] material)

[0244] Protein composition 24.2 29.4 T1 Fat composition 2 2.3 2

[0245] Amount (wt. %, relative to the total weight of the Fat composition

[0246] fat content)

[0247] Saturated Fatty Acids 15.6 20.8 21.3 Monounsaturated Fatty Acids 32.1 28.4 24.7 Polyunsaturated Fatty Acids 50.8 50.6 53.9 Unknown Fatty Acids 1.5 0.2 0.1

[0248]

[0249] Table 2 shows that, similar to what was observed for cereals in CExl and CEx2, the amount of vitamins and minerals, such as vitamin B3, vitamin B12 and calcium, increases when the raw green lentil pulses are subjected to a malting process. This effect is more pronounced when the green lentils are subjected to the extended malting process outlined in protocol C, resulting in comparative example CEx4, than when the green lentils are subjected to malting process A, which yields comparative example CEx3. However, malting does not seem to have an influence on all vitamins, as can be observed for the measured concentration of Vitamin D3. Comparative Example 5 (CEx5) -The manufacturing of an extruded snack product with a paprika flavour comprising malted cereals tritordeum and unmalted cereals rice

[0250] A batch of 25 kg of tritordeum (purchased from Vivagran) was subjected to a malting process according to protocol A, as described above in comparative example CExl, resulting in malted tritordeum.

[0251] The malted tritordeum was further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted tritordeum meal was obtained having a d50 value of approximately 1.8mm.

[0252] This malted tritordeum meal was further mixed with unmalted rice, for the purpose of obtaining an acceptable crispiness, resulting in a composition CP. The composition CP comprises 90.0 wt. % of malted tritordeum meal and 10.0 wt. % of unmalted rice, relative to the total weight of the composition CP.

[0253] The composition CP was then further mixed with water, thereby obtaining a dough, wherein said dough has a moisture content of 20 wt. %, relative to the total weight of the dough.

[0254] The dough was then extruded by use of a Clextral twin screw extruder at a temperature of 130 °C, further treated with an organoleptic component, and then allowed to dry. The organoleptic component, comprising a paprika-flavoured aromatic agent suspended in sunflower oil, represents 14.0 wt. % of the extruded malted snack product, relative to the total weight of the extruded malted snack product. This process resulted in the final extruded malted snack product CEx5. Comparative Example 6 (CEx6) -The manufacturing of an extruded snack product with a barbecue flavour comprising malted cereals barley and unmalted cereals corn and rice

[0255] A batch of 25 kg of barley, comprising the Planet variety (purchased from Axereal) was subjected to a malting process, according to a protocol D, comprising the following steps:

[0256] a steeping step consisting of two wetting stages of 9 h and 4 h, respectively, separated by a dry steeping stage of 8 h, and followed by a dry steeping stage of 3 h, all at a constant temperature of 15 °C;

[0257] a germination step for a period of 96 h at a constant temperature of 17 °C; and

[0258] a kilning step of the germinated barley for a total duration of 16h, wherein said kilning step comprises the following steps:

[0259] o 5 h at a constant temperature of 74 °C, followed by o 6 h at a constant temperature of 76 °C, followed by o 2 h at a constant temperature of 80 °C, followed by o 2 h at a constant temperature of 85 °C, followed by o 1 h at a constant temperature of 45 °C.

[0260] Resulting in malted barley.

[0261] The malted barley was further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted barley meal was obtained having a d50 value of approximately 1.8 mm.

[0262] This malted barley meal was further mixed with unmalted corn, and unmalted rice, for the purpose of obtaining an acceptable crispiness, resulting in a composition CP. The composition CP comprises 70.0 wt. % of malted barley meal, 10.0 wt. % of unmalted corn, and 20.0 wt. % of unmalted rice, relative to the total weight of the composition CP. The composition CP was then further mixed with water, thereby obtaining a dough, wherein said dough has a moisture content of 20 wt. %, relative to the total weight of the dough.

[0263] The dough was then extruded by use of a Clextral twin screw extruder at a temperature of 130 °C, further treated with an organoleptic component, and then allowed to dry. The organoleptic component, comprising a barbecue-flavoured aromatic agent suspended in sunflower oil, represents 12.3 wt. % of the extruded malted snack product, relative to the total weight of the extruded malted snack product. This process resulted in the final extruded malted snack product CEx6.

[0264] Comparative Example 7 (CEx7) -The manufacturing of an extruded snack product with a tomato-basil flavour comprising malted pulses green lentil and unmalted cereals corn

[0265] A batch of 25 kg of green lentils (purchased from Axereal) was subjected to a malting process according to protocol C, as described above in comparative example CEx4, resulting in malted green lentils.

[0266] The malted green lentils were further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted green lentil meal was obtained having a d50 value of approximately 1.8 mm.

[0267] This malted green lentil meal was further mixed with unmalted corn, forthe purpose of obtaining an acceptable crispiness, resulting in a composition CP. The composition CP comprises 70.0 wt. % of malted green lentil meal, and 30.0 wt. % of unmalted corn, relative to the total weight of the composition CP.

[0268] The composition CP was then further mixed with water, thereby obtaining a dough, wherein said dough has a moisture content of 20 wt. %, relative to the total weight of the dough.

[0269] The dough was then extruded by use of a Clextral twin screw extruder at a temperature of 130 °C, further treated with an organoleptic component, and then allowed to dry. The organoleptic component, comprising a tomato-basil-flavoured aromatic agent suspended in sunflower oil, represents 12.5 wt. % of the extruded malted snack product, relative to the total weight of the extruded malted snack product. This process resulted in the final extruded malted snack product CEx7.

[0270] Nutritional and sensory evaluation of extruded malted snack products CEx5, CEx6, and CEx7

[0271] The extruded malted snacks obtained for comparative examples CEx5, CEx6, and CEx7 were analysed for their nutritional composition. In addition, a sensory evaluation of snacks CEx6, and CEx7 was conducted by a panel of 19 individuals, divided into two groups, to assess the mouthfeel and textural properties of the snacks. In the sensory evaluation, the following criteria were assessed:

[0272] Overall perceived crisp: the general impression of how crisp the snack feels when bitten into.

[0273] Initial crunch intensity: the strength and sharpness of the crunch at the first bite.

[0274] Sustained crunch: how long the crunchiness lasts while chewing the snack.

[0275] Chewiness: the degree to which the snack resists breaking down and requires prolonged chewing, wherein a lower score represents more perceived chewiness.

[0276] Paste-like feel: the extent to which the snack becomes soft and sticky to the teeth during chewing, wherein a lower score represents more perceived paste-like feel.

[0277] Surface residue: any leftover particles or oily film that remain on the fingers or mouth after handling or eating, wherein a lower score represents the presence of more surface residue.

[0278] Breakability: how easily the snack breaks apart when pressure is applied in the mouth.

[0279] Mouth-coating: the sensation of a film or coating left on the tongue, teeth, or palate after chewing, wherein a lower score represents a higher mouth-coating sensation.

[0280] Overall texture liking: the consumer's overall satisfaction with the texture of the snack.

[0281] The results of the nutritional and sensory analyses of extruded malted snack products CEx5, CEx6, and CEx7 are summarised in Table 3. Table 3: Nutritional analysis and sensory evaluation of extruded malted snack products CEx5, CEx6, and CEx7.

[0282] Example number CEx5 CEx6 CEx7 . . , Amount wt. %, relative to the total weight of the Extruded malted snack product . .

[0283] extruded malted snack)

[0284] Composition CP 86.0 87.7 87.5 Organoleptic component 14.0 12.3 12.5

[0285] Amount wt. %, relative to the total weight of the Composition CP . . '

[0286] composition CP)

[0287] Tritordeum (malted cereal 1) 90 - - Barley (malted cereal 2) - 70 - Green lentil (malted pulse) - - 70 Corn (unmalted cereal 1) - 10 30 Rice (unmalted cereal 2) 10 20 - Nutritional composition Amount (per 100g of snack product)

[0288] Energy (kJ) 1731 1724 1588 Energy (kcal) 414 412 378 Proteins (g) 12.8 9.4 17.0 Fibre (g) 11.2 11.5 16.5 Total Carbohydrates (g) 68.2 72.0 59.0 Mono / disaccharides (g) 40.2 37.0 8.6 Total Fat (g) 7.8 7.6 7.0 Saturated fatty acids (g) 1.0 1.0 0.7 Salts (g) 1.4 1.2 1.5 Nutri-score

[0289] E D B

[0290] Sensory evaluation criteria Score out of 5

[0291] Overall perceived crisp - 4.4 3.1 Initial crunch intensity - 4.3 3.6 Sustained crunch - 4.5 2.2 Chewiness - 4.2 1.4 Paste-like feel - 4.3 1.5 Surface residue - 3.9 3.6

[0292]

[0293] Breakability - 4.4 3.0 Mouth-coating - 4 2.6 Overall texture liking - 4.3 3.1

[0294]

[0295] The experimental results as shown in Table 3 demonstrate that extruded malted snacks CEx5 and CEx6, which comprise malted cereals and unmalted cereals, but do not contain malted pulses, have an unfavourable nutritional profile. For example, a total mono- and disaccharide content of 40.2 wt. %, and 37.0 wt. %, relative to the total weight of the extruded malted snack was observed for snacks CEx5 and CEx6, respectively. This unfavourable nutritional profile is reflected in the Nutri-score value for examples CEx5 and CEx6, which obtained a Nutri-score of "E" and "D", respectively. However, snack CEx6 does exhibit a favourable sensory profile, as determined by the panel of 19 individuals who performed a sensory evaluation of the extruded malted snacks. For all criteria, snack CEx6 received a score of 3.9 out of 5, or higher. This indicates that the snack was perceived to be crispy and crunchy overall, with good mouthfeel.

[0296] In contrast, example CEx7, which comprises malted pulses in combination with unmalted cereals, but does not contain malted cereals, exhibits a more favourable nutritional profile, as reflected by a Nutri-Score of "B". However, an unfavourable sensory profile was determined for snack CEx7. Snack CEx7 received a score of at most 3.6 out of 5 for the assessed criteria, with particularly chewiness and paste-like feel receiving low scores of 1.4 and 1.5 out of 5, respectively. This indicates that snack CEx7, while presenting a healthy alternative to snacks CEx5 and CEx6, has poor mouthfeel and is therefore unattractive for a consumer.

[0297] Example 8 (Ex8) - The manufacturing of an extruded snack product comprising malted cereals barley, malted pulses green lentil, and unmalted cereals corn A batch of 25 kg of barley, comprising the Planet variety (purchased from Axereal) was subjected to a malting process, according to a protocol E, comprising the following steps: a steeping step consisting of a single wetting stage of 9 h at a constant temperature of 14 °C;

[0298] a germination step for a period of 72 h at a constant temperature of 17 °C; and

[0299] a kilning step of the germinated barley for a total duration of 16 h, wherein said kilning step comprises the following steps:

[0300] o 5 h at a constant temperature of 74 °C, followed by o 6 h at a constant temperature of 76 °C, followed by o 2 h at a constant temperature of 80 °C, followed by o 2 h at a constant temperature of 85 °C, followed by o 1 h at a constant temperature of 45 °C.

[0301] Resulting in malted barley.

[0302] A batch of 25 kg of green lentils (purchased from Axereal) was subjected to a malting process, according to a protocol F, comprising the following steps:

[0303] a steeping step consisting of two wetting stages of 6 h and 5 h, respectively, separated by a dry steeping stage of 15 h, all at a constant temperature of 15 °C;

[0304] a germination step for a period of 72 h at a constant temperature of 17 °C; and

[0305] a kilning step of the germinated green lentils for a total duration of 15.5 h, wherein said kilning step comprises the following steps:

[0306] o 4 h at a constant temperature of 57 °C, followed by o 5 h at a constant temperature of 60 °C, followed by o 6.5 h at a constant temperature of 65 °C.

[0307] Resulting in malted green lentils.

[0308] The malted barley was further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted barley meal was obtained having a d50 value of approximately 1.8 mm. The malted green lentils were further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted green lentil meal was obtained having a d50 value of approximately 1.8 mm.

[0309] The malted barley meal and the malted green lentil meal were blended, and further mixed with unmalted corn, for the purpose of obtaining an acceptable crispiness, resulting in a composition CP. The composition CP comprises 50.5 wt. % of malted barley meal, 34.6 wt. % of malted green lentil meal, and 14.9 wt. % of unmalted corn, relative to the total weight of the composition CP.

[0310] The composition CP was then further mixed with water, thereby obtaining a dough, wherein said dough has a moisture content of 20 wt. %, relative to the total weight of the dough.

[0311] The dough was then extruded by use of a Clextral twin screw extruder at a temperature of 130 °C, further treated with an organoleptic component, and then allowed to dry. The organoleptic component, comprising sunflower oil, represents 1.3 wt. % of the extruded malted snack product, relative to the total weight of the extruded malted snack product. This process resulted in the final extruded malted snack product Ex8.

[0312] Example 9 (Ex9) - The manufacturing of an extruded snack product comprising malted cereals wheat, malted pulses green lentil, and unmalted cereals corn A batch of 25 kg of wheat (purchased from Axereal) was subjected to a malting process, according to a protocol G, comprising the following steps:

[0313] a steeping step consisting of a single wetting stage of 10 h at a constant temperature of 14 °C;

[0314] a germination step for a period of 120 h at a constant temperature of 17 °C; and

[0315] a kilning step of the germinated wheat for a total duration of 18 h, wherein said kilning step comprises the following steps:

[0316] o 1 h at a constant temperature of 50 °C, followed by o 4 h at a constant temperature of 57 °C, followed by o 5 h at a constant temperature of 60 °C, followed by

[0317] o 8 h at a constant temperature of 72 °C.

[0318] Resulting in malted wheat.

[0319] A batch of 25 kg of green lentils (purchased from Axereal) was subjected to a malting process according to a protocol F, as described above in example Ex8, resulting in malted green lentils.

[0320] The malted wheat was further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted wheat meal was obtained having a d50 value of approximately 1.8 mm.

[0321] The malted green lentils were further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted green lentil meal was obtained having a d50 value of approximately 1.8 mm.

[0322] The malted wheat meal and the malted green lentil meal were blended, and further mixed with unmalted corn, for the purpose of obtaining an acceptable crispiness, resulting in a composition CP. The composition CP comprises 50.5 wt. % of malted wheat meal, 34.6 wt. % of malted green lentil meal, and 14.9 wt. % of unmalted corn, relative to the total weight of the composition CP.

[0323] The composition CP was then further mixed with water, thereby obtaining a dough, wherein said dough has a moisture content of 20 wt. %, relative to the total weight of the dough.

[0324] The dough was then extruded by use of a Clextral twin screw extruder at a temperature of 130 °C, further treated with an organoleptic component, and then allowed to dry. The organoleptic component, comprising sunflower oil, represents 1.3 wt. % of the extruded malted snack product, relative to the total weight of the extruded malted snack product. This process resulted in the final extruded malted snack product Ex9. Example 10 (ExlO) - The manufacturing of an extruded snack product with a barbecue flavour comprising malted cereals barley, malted cereals wheat, malted pulses green lentil, and unmalted cereals corn

[0325] A batch of 25 kg of barley, comprising the Planet variety (purchased from Axereal) was subjected to a malting process according to a protocol E, as described above in example Ex8, resulting in malted barley.

[0326] A batch of 25 kg of wheat (purchased from Axereal) was subjected to a malting process according to a protocol G, as described above in example Ex9, resulting in malted wheat.

[0327] A batch of 25 kg of green lentils (purchased from Axereal) was subjected to a malting process according to a protocol F, as described above in example Ex8, resulting in malted green lentils.

[0328] The malted barley was further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted barley meal was obtained having a d50 value of approximately 1.8 mm.

[0329] The malted wheat was further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted wheat meal was obtained having a d50 value of approximately 1.8 mm.

[0330] The malted green lentils were further subjected to a milling step by use of a Millomat 100, Treffler, Germany, using a 11 Standard US mesh. A malted green lentil meal was obtained having a d50 value of approximately 1.8 mm.

[0331] The malted barley meal, the malted wheat meal and the malted green lentil meal were blended, and further mixed with unmalted corn, for the purpose of obtaining an acceptable crispiness, resulting in a composition CP. The composition CP comprises 30.7 wt. % of malted barley meal, 19.8 wt. % of malted wheat meal, 34.6 wt. % of malted green lentil meal, and 14.9 wt. % of unmalted corn, relative to the total weight of the composition CP.

[0332] The composition CP was then further mixed with water, thereby obtaining a dough, wherein said dough has a moisture content of 20 wt. %, relative to the total weight of the dough. The dough was then extruded by use of a Clextral twin screw extruder at a temperature of 130 °C, further treated with an organoleptic component, and then allowed to dry. The organoleptic component, comprising a barbecue-flavoured aromatic agent suspended in sunflower oil, represents 10.9 wt. % of the extruded malted snack product, relative to the total weight of the extruded malted snack product. This process resulted in the final extruded malted snack product ExlO.

[0333] Example 11 (Exll) - The manufacturing of an extruded snack product with a tomato-basil flavour comprising malted cereals barley, malted cereals wheat, malted pulses green lentil, and unmalted cereals corn

[0334] An extruded malted snack was prepared with a composition CP according to the manufacturing process described in Example 3. Except that the organoleptic component comprises a tomato-basil-flavoured aromatic agent suspended in sunflower oil, which represents 10.9 wt. % of the extruded malted snack product, relative to the total weight of the extruded malted snack product. This process resulted in the final extruded malted snack product Exll.

[0335] Nutritional and sensory evaluation of extruded malted snack products Ex8, Ex9, ExlO, and Exll

[0336] The extruded malted snacks obtained for examples Ex8, Ex9, ExlO, and Exll, according to the invention, were analysed for their nutritional composition. In addition, a sensory evaluation of snacks Ex8, Ex9, ExlO, and Exll was conducted by a panel of 19 individuals, divided into two groups, to assess the mouthfeel and textural properties of the snacks. In the sensory evaluation, the following criteria were assessed:

[0337] Overall perceived crisp: the general impression of how crisp the snack feels when bitten into.

[0338] Initial crunch intensity: the strength and sharpness of the crunch at the first bite.

[0339] Sustained crunch: how long the crunchiness lasts while chewing the snack. Chewiness: the degree to which the snack resists breaking down and requires prolonged chewing, wherein a lower score represents more perceived chewiness.

[0340] Paste-like feel: the extent to which the snack becomes soft and sticky to the teeth during chewing, wherein a lower score represents more perceived paste-like feel.

[0341] Surface residue: any leftover particles or oily film that remain on the fingers or mouth after handling or eating, wherein a lower score represents the presence of more surface residue.

[0342] Breakability: how easily the snack breaks apart when pressure is applied in the mouth.

[0343] Mouth-coating: the sensation of a film or coating left on the tongue, teeth, or palate after chewing, wherein a lower score represents a higher mouth-coating sensation.

[0344] Overall texture liking: the consumer's overall satisfaction with the texture of the snack.

[0345] The results of the nutritional and sensory analyses of extruded malted snack products Ex8, Ex9, ExlO, and Exll according to the invention are summarised in Table 4.

[0346] Table 4: Nutritional analysis and sensory evaluation of extruded malted snack products Ex8, Ex9, ExlO, and Exll, according to the invention.

[0347] Example number Ex8 Ex9 ExlO Exll . . Amount wt. %, relative to the total weight of the Extruded malted snack . .

[0348] extruded malted snack)

[0349] Composition CP 98.7 98.7 89.1 89.1 Organoleptic component 1.3 1.3 10.9 10.9 Amount wt. %, relative to the total weight of the Composition CP . . '

[0350] composition CP)

[0351] Barley (malted cereal 1) 50.5 - 30.7 30.7 Wheat (malted cereal 2) - 50.5 19.8 19.8 Green lentil (malted pulse) 34.6 34.6 34.6 34.6 Corn (unmalted cereal) 14.9 14.9 14.9 14.9 Nutritional composition Amount (per 100g of snack product)

[0352] Energy (kJ) 1512 1675 1628 1615 Energy (kcal) 385 412 389 386

[0353]

[0354] Proteins (g) 17.9 15.9 15 14 Fibre (g) 9.3 8.5 7.8 7.7 Total Carbohydrates (g) 69.9 72.6 64.1 64.4 Mono / disaccharides (g) 7.6 13.7 7.2 4.4 Total Fat (g) 3.7 3.2 8.7 8.3 Saturated fatty acids (g) 0.7 0.7 0.8 0.8 Salts (g) 0.4 0.4 0.8 0.1 Nutri-score

[0355] A A A A

[0356] Sensory evaluation criteria Score out of 5

[0357] Overall perceived crisp 4.3 4.4 4.4 4.4 Initial crunch intensity 4.4 4.2 4.5 4.5 Sustained crunch 4.1 3.9 4.2 4.2 Chewiness 4.1 4.0 4.2 4.2 Paste-like feel 4.1 4.1 4.0 4.0 Surface residue 3.9 3.8 3.8 3.8 Breakability 4.5 4.3 4.3 4.3 Mouth-coating 4.2 4.1 4.1 4.1 Overall texture liking 4.3 4.2 4.2 4.2

[0358]

[0359] The experimental results as shown in Table 4 demonstrate that the extruded malted snack products according to the present invention have a favourable nutritional profile. Examples Ex8 and Ex9 use one malted cereal, while ExlO and Exll use two malted cereals. All examples combine the malted cereal(s) with a malted pulse and an unmalted cereal, being corn. For the final snacks obtained using the manufacturing processes as outlined in Ex8 - Exll, a total fat content of less than 10 wt. %, relative to the total weight of the extruded malted snack, is obtained. Furthermore, for all examples, a total mono- and disaccharide content of less than 14 wt. %, relative to the total weight of the extruded malted snack, is obtained. Depending on the composition CP and / or the organoleptic components used, a total mono- and disaccharide content of less than 5 wt. % can even be obtained, shown by Exll. Moreover, extruded malted snacks prepared according to the manufacturing processes as described herein achieve a Nutri-score of "A", making them a healthy choice for consumers.

[0360] Surprisingly, the inventors have found that this favourable nutritional profile is further combined with a good mouthfeel, as determined by the panel of 19 individuals who performed a sensory evaluation of the extruded malted snacks according to the invention. For all criteria, the evaluated snacks received a score of 3.8 out of 5, or higher. This indicates that the snacks were perceived to be crispy and crunchy overall, with good mouthfeel. Importantly, the snacks in examples Ex8, Ex9, ExlO, and Exll exhibited a sensory profile that was comparable to their unhealthier counterparts described in CEx5 and CEx6, where a malted cereal was combined with unmalted cereals for the production of a snack, but malted pulses were not included. Furthermore, these snacks Ex8, Ex9, ExlO, and Exll exhibited a far more favourable sensory profile than CEx7, where only a malted pulse was combined with unmalted cereals, in absence of malted cereals.

[0361] In conclusion, these examples according to the present invention surprisingly indicate that the combination of at least one malted cereal, at least one malted pulse, and at least one unmalted cereal results in extruded malted snack products that exhibit a favourable nutritional profile, while maintaining or improving mouthfeel, particularly crispiness and crunchiness.

Claims

CLAIMS1. An extruded malted snack product, comprising, relative to the total weight of the extruded malted snack product:from 80.0 to 99.9 % by weight [wt. %, herein after] of a composition [composition CP, herein after], wherein said composition CP comprises, relative to the total weight of the composition CP: from 10.0 to 60.0 wt. % of at least one malted cereal, from 10.0 to 60.0 wt. % of at least one malted pulse, and from 1.0 to 25.0 wt. % of at least one unmalted cereal selected from corn or rice,from 0.1 to 20.0 wt. % of at least one organoleptic component; wherein said extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total content of monosaccharides and disaccharides of less than 20.0 wt. %, and a total fat content of less than 20.0 wt. %.

2. The extruded malted snack product according to claim 1, wherein the extruded malted snack product comprises from 82.0 to 99.5 wt. %, preferably from 84.0 to 99.0 wt. %, and more preferably from 86.0 to 99.0 wt. %, relative to the total weight of the extruded malted snack product, of the composition CP.

3. The extruded malted snack product according to claim 1 or 2, wherein the at least one malted cereal is selected from the group consisting of wheat, durum wheat, barley, wild barley, oats, corn (maize), rice, rye, sorghum, spelt, teff, and millet, cereal hybrids derived from any of the foregoing, preferably the cereal hybrids are selected from tritordeum, triticale or a mixture thereof, preferably the at least one malted cereal is selected from the group consisting of wheat, barley, and tritordeum.

4. The extruded malted snack product according to any one of claims 1 to 3, wherein the composition CP comprises from 24.0 to 60.0 wt. %, preferably from 30.0 to 58.0 wt. %, more preferably from 35.0 to 56.0wt. %, and even more preferably from 40.0 to 54.0 wt. %, relative to the total weight of the composition CP, of the at least one malted cereal.

5. The extruded malted snack product according to any one of claims 1 to 4, wherein the at least one malted pulse is selected from the group consisting of faba bean, French bean, mung bean, black bean, navy bean, pinto bean, kidney bean, lupin bean, white bean, carioca bean, lima bean, Mexican bean, yellow pea, chickpea, cowpea, green pea, green lentils, red lentils, brown lentils, yellow lentils, and black lentils, preferably the malted pulse is a lentil, more preferably the malted pulse is a green lentil.

6. The extruded malted snack product according to any one of claims 1 to 5, wherein the composition CP comprises from 20.0 to 56.0 wt. %, preferably from 24.0 to 50.0 wt. %, more preferably from 28.0 to 46.0 wt. %, and even more preferably from 30.0 to 40.0 wt. %, relative to the total weight of the composition CP, of the at least one malted pulse.

7. The extruded malted snack product according to any one of claims 1 to 6, wherein the at least one unmalted cereal is corn.

8. The extruded malted snack product according to any one of claims 1 to 7, wherein the composition CP comprises from 5.0 to 22.0 wt. %, preferably from 7.0to 19.0 wt. %, and more preferably from lO.Oto 15.0 wt. %, relative to the total weight of the composition CP, of the at least one unmalted cereal, selected from corn or rice.

9. The extruded malted snack product according to any one of claims 1 to 8, wherein the at least one organoleptic component is selected from the group consisting of a carbohydrate, an oil or fat, a seasoning, a flavour enhancer, and a colouring additive.

10. The extruded malted snack product according to any one of claims 1 to 9, wherein the extruded malted snack product comprises from 1.0 to 18.0 wt. %, preferably from 1.0 to 15.0 wt. %, more preferably from 4.0 to 14.0 wt. %, and even more preferably from 8.0 to 14.0 wt. %, relativeto the total weight of the extruded malted snack product, of the at least one organoleptic component.

11. The extruded malted snack product according to any one of claims 1 to 10, wherein the extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total content of monosaccharides and disaccharides of at most 15.0 wt. %, preferably at most 10.0 wt. %, and more preferably at most 8.0 wt. %.

12. The extruded malted snack product according to any one of claims 1 to 11, wherein the extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total fat content of at most 15.0 wt. %, preferably at most 10.0 wt. %, and more preferably at most 9.0 wt. %.

13. The extruded malted snack product according to any one of claims 1 to 12, wherein the extruded malted snack product comprises, relative to the total weight of the fat, an amount of monounsaturated fatty acid residues (MUFA) of at least 40.0 wt. %.

14. The extruded malted snack product according to any one of claims 1 to 13, wherein the extruded malted snack product comprises, relative to the total weight of the fat, an amount of polyunsaturated fatty acid residues (PUFA) of at least 40.0 wt. %.

15. The extruded malted snack product according to any one of claims 1 to 14, wherein the extruded malted snack product comprises, relative to the total weight of the fat, a combined amount of monounsaturated fatty acid residues (MUFA) and polyunsaturated fatty acid residues (PUFA) of at least 60.0 wt. %.

16. The extruded malted snack product according to any one of claims 1 to 15, wherein the extruded malted snack product comprises, relative to the total weight of the extruded malted snack product, a total protein content of at least 5.0 wt. %, preferably at least 10.0 wt. %, morepreferably at least 12.0 wt. %, and even more preferably at least 14.0 wt. %.

17. An extruded malted snack product according to any one of claims 1 to 16, comprising, or consisting essentially, relative to the total weight of the extruded malted snack product:from 86.0 to 99.0 wt. % of a composition CP, wherein said composition CP comprises, or consists, relative to the total weight of the composition CP:from 40.0 to 54.0 wt. % of at least one malted cereal selected from the group consisting of wheat, barley, and tritordeum;from 30.0 to 40.0 wt. % of at least one malted pulse, wherein the malted pulse is lentils, preferably the lentils are selected from the group consisting of green lentils, red lentils, brown lentils, yellow lentils, and black lentils; and from 10.0 to 15.0 wt. % of at least one unmalted cereal, wherein the unmalted cereal is corn;from 8.0 to 14.0 wt. % of at least one organoleptic component selected from the group consisting of a carbohydrate, an oil or fat, a seasoning, a flavour enhancer, and a colouring additive; wherein said extruded malted snack product has, relative to the total weight of the extruded malted snack product, a total content of monosaccharides and disaccharides of less than 8.0 wt. %, and a total fat content of less than 9.0 wt. %.

18. A process for the manufacturing of the extruded malted snack product according to any one of claims 1 to 17, comprising the steps of:a) mixing from 10.0 to 60.0 wt. % of the at least one malted cereal, from 10.0 to 60.0 wt. % of the at least one malted pulse, and from 1.0 to 25.0 wt. % of the at least one unmalted cereal selected from corn or rice, thereby forming the composition CP;b) mixing the composition CP, as obtained in step a), with water, thereby forming a dough having a moisture content of 15.0 to 60.0 wt. %, relative to the total weight of the dough;c) subjecting the dough, as obtained in step b), to an extruder, thereby forming an extruded dough;d) applying from 0.01 to 20.0 wt. % of the at least one organoleptic component, relative to the total weight of the extruded malted snack product, to said extruded dough, as obtained in step c), thereby forming the extruded malted snack product.

19. The process according to claim 18, wherein prior to step a), the at least one malted cereal and the at least one malted pulse are, as a mixture or each individually, subjected to a milling step, thereby transforming the at least one malted cereal and the at least one malted pulse into one or more malted meals.

20. The process according to claim 19, wherein each of the at least one malted cereal and each of the at least one malted pulse are milled separately, thereby forming a malted cereal meal and a malted pulse meal which are then subsequently blended and further combined with the unmalted cereal selected from corn or rice.

21. The process according to claim 20, wherein the malted cereal meal and the malted pulse meal have a particle size of 0.10 to 2.60 mm, preferably of 0.30 to 2.20 mm, more preferably of 0.40 to 2.00 mm, and most preferably of 0.40 to 1.80 mm.

22. The process according to any one of claims 18 to 21, wherein the at least one organoleptic component is applied by spraying or sprinkling onto the surface of the extruded dough, as obtained in step c).

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