Snack Foods: Processing and Technology

Front Cover
Snack Foods
Copyright Page
Dedication
Contents
Preface
1 Introduction
1.1 Definition
1.2 Frequency of snack consumption
1.3 Classification of snack foods
1.4 Consumption of snack foods
1.5 Surveys on snack consumption
References
2 Grains and grain fractions
2.1 Introduction
2.2 Ingredients for snack foods
2.2.1 Cereals
2.2.1.1 Rice
2.2.1.1.1 Broken rice, flour, and starch
2.2.1.1.2 Popped and puffed rice
2.2.1.1.3 Rice sheets
2.2.1.1.4 Flaked rice/rice flakes/beaten rice
2.2.1.1.5 Parched rice
2.2.1.1.6 Rice cake
2.2.1.2 Wheat
2.2.1.2.1 Bagels
2.2.1.2.2 Biscuits and cookies
2.2.1.2.3 Puri, panipuri, and kachouri
2.2.1.2.4 Rusk
2.2.1.2.5 Dry chapathi/roti
2.2.1.2.6 Jilebi
2.2.1.2.7 Pretzel
2.2.1.2.8 Crispbread
2.2.1.3 Sorghum
2.2.1.3.1 Popped sorghum
2.2.1.3.2 Extruded products
2.2.1.3.3 Other sorghum snacks
2.2.1.4 Corn
2.2.1.4.1 Expanded extruded snacks
2.2.1.4.2 Chips and flakes
2.2.1.4.3 Popcorn
2.2.1.4.4 Tortilla chips
2.2.1.4.5 Other corn products
2.2.2 Amaranth
2.2.3 Millets
2.2.3.1 Malted grains
2.2.4 Pulses
2.2.4.1 Pea
2.2.4.2 Roasted pulse/legume
2.2.4.3 Pulse flour
2.2.4.4 Papad
2.2.4.5 Sev
2.2.4.6 Batter-based fried products
2.3 Conclusions
References
3 Root and tuber crops
3.1 Introduction
3.2 Raw materials and products
3.2.1 Potato
3.2.1.1 Potato flour
3.2.1.2 Potato starch
3.2.1.3 French fries
3.2.1.4 Frozen potatoes
3.2.1.5 Korokke
3.2.1.6 Potato chips
3.2.1.6.1 Inspection, cleaning, and grading
3.2.1.6.2 Peeling, slicing, and washing
3.2.1.6.3 Frying
3.2.1.6.4 Deoiling, and inspection
3.2.1.6.5 Seasoning and flavoring
3.2.1.6.6 Packaging
3.2.1.7 Fabricated potato chips
3.2.1.8 Potato flakes
3.2.1.9 Extruded potato snacks
3.2.1.10 Mashed potatoes
3.2.2 Cassava
3.2.2.1 Tapioca starch
3.2.2.2 Cassava flour
3.2.2.3 Cassava chips
3.2.2.4 Tapioca globules
3.2.3 Carrot
3.2.4 Sweet potato
3.2.5 Yam
3.3 Conclusions
References
4 Fruits and vegetables
4.1 Introduction
4.1.1 Fruit bars
4.1.2 Extruded fruit/vegetable-based snacks
4.1.3 Fruit pulp and juices
4.1.4 Candied fruit
4.1.5 Fried vegetables
4.2 Mango
4.2.1 Mango powder
4.2.1.1 Raw mango powder
4.2.2 Mango leather and flake
4.3 Ash gourd
4.4 Papaya
4.5 Apple
4.6 Onion
4.6.1 Onion powder and rings
4.6.2 Onion paste
4.7 Garlic
4.8 Jalapeño
4.9 Capsicum and paprika
4.10 Chili
4.11 Banana and plantain
4.11.1 Banana powder and bar
4.12 Figs
4.13 Leafy vegetables
4.14 Conclusions
References
5 Meat-, fish-, and poultry-based snacks
5.1 Introduction
5.2 Meat
5.2.1 Meat mince and balls
5.2.2 Comminuted meat
5.2.3 Restructured meat
5.2.4 Textured protein
5.2.5 Cultured meat
5.2.6 Meat replacers
5.2.7 Imitation meat
5.2.8 Mechanically deboned meat
5.2.9 Chop, steak, and roast
5.2.10 Kebab
5.2.11 Bar, roll, and cutlet
5.2.12 Salami
5.2.13 Barbeque
5.2.14 Sausage
5.2.15 Patty
5.2.16 Hamburger
5.2.17 Hot dog and bologna
5.2.18 Meat samosa
5.2.19 Meat chips
5.2.20 Jerky
5.2.21 Steamed meat bun
5.3 Fish and shellfish
5.3.1 Surimi
5.3.2 Extruded snacks
5.3.3 Fried fish and seafood
5.4 Egg
5.5 Processes applied for meat, fish, and poultry
5.5.1 Meat tenderization
5.5.2 Curing
5.5.3 Smoking
5.5.4 Grilling
5.6 Conclusions
References
6 Dairy-based snacks
6.1 Introduction
6.2 Raw materials used
6.2.1 Milk
6.2.2 Processed milk-based ingredients
6.2.2.1 Cheese
6.2.2.2 Chhana and paneer
6.2.2.3 Butter and ghee
6.2.2.4 Yogurt and dahi
6.2.2.5 Cream
6.2.2.6 Milk powder
6.2.2.7 Whey protein concentrate and isolate
6.2.2.8 Khoa
6.3 Dairy-based snacks
6.3.1 Extruded snacks
6.3.2 Jamun and rosogolla
6.3.3 Filled snacks
6.3.4 Milk chocolate
6.3.5 Custard cubes
6.3.6 Curd snacks
6.3.7 Kashk
6.4 Conclusions
References
7 Edible nuts
7.1 Introduction
7.2 Raw materials and products
7.2.1 Almond
7.2.2 Cashew nut
7.2.3 Chestnut
7.2.4 Coconut
7.2.5 Hazelnut
7.2.6 Macadamia
7.2.7 Peanut (groundnut)
7.2.8 Pecan
7.2.9 Pistachio
7.2.10 Walnut
7.2.11 Other nuts
7.3 Storage and processing of nuts
7.4 Conclusions
References
8 Different salts in snacks
8.1 Introduction
8.2 Different salts
8.2.1 Table salt
8.2.2 Rock salt
8.2.3 Kosher salt
8.2.4 Curing salt
8.2.5 Papad khar
8.2.6 Black salt
8.2.7 Nonpopular salts
8.3 Salt content in snacks
8.4 Methods of application of salt
8.5 Strategies for salt reduction
8.5.1 Gradual reduction of salt
8.5.2 Replacing NaCl with other salts
8.5.3 Formulation changes
8.5.4 Use of salt enhancers
8.5.5 Natural flavor materials
8.6 Conclusions
References
9 Sugars, sweeteners, chocolates, and sweet snacks
9.1 Introduction
9.2 Raw materials
9.2.1 Monosaccharides
9.2.2 Disaccharides
9.2.3 Jaggery
9.2.4 Honey
9.2.5 Maple syrup
9.2.6 Molasses
9.2.7 Date
9.2.8 Other hydrolyzed starch products
9.3 Bulk sweeteners
9.3.1 Reduced-calorie sweeteners
9.3.1.1 Erythritol
9.3.1.2 Isomalt
9.3.1.3 Lactitol
9.3.1.4 Maltitol
9.3.1.5 Sorbitol
9.3.1.6 Mannitol
9.3.1.7 Xylitol
9.4 Artificial sweeteners
9.4.1 Aspartame
9.4.2 Sucralose
9.4.3 Acesulfame potassium
9.4.4 Alitame
9.4.5 Thaumatin
9.4.6 Neotame
9.4.7 Stevia
9.4.8 Luo han guo
9.4.9 Saccharin
9.4.10 Cyclamate
9.5 Sweet snacks
9.5.1 Cotton candy
9.5.2 Rock candy
9.5.3 Lozenge
9.5.4 Hard candy
9.5.5 Nakuldana, batasha, and kadma
9.5.6 Licorice
9.5.7 Toffee
9.5.8 Gum drops
9.5.9 Gummies
9.5.10 Marshmallow
9.5.11 Marzipan
9.5.12 Nougat
9.5.13 Halwa
9.5.14 Sugar-coated seeds
9.5.15 Fudge
9.6 Chocolates
9.6.1 Chocolate-based raw materials
9.6.2 Chocolate snacks
9.7 Aerated confectionery
9.8 Reduction of sugar intake
9.9 Conclusions
References
Further reading
10 Fats and oils
10.1 Introduction
10.2 Raw materials
10.2.1 Extraction of fats and oils
10.2.1.1 Rice bran oil
10.2.1.2 Peanut oil
10.2.1.3 Olive oil
10.2.1.4 Flaxseed oil
10.2.1.5 Rapeseed and mustard oil
10.2.1.6 Soybean oil
10.2.1.7 Sunflower oil
10.2.1.8 Corn oil
10.2.1.9 Palm oil
10.2.1.10 Cottonseed oil
10.2.1.11 Coconut oil
10.2.1.12 Sesame oil
10.2.1.13 Sal, kokum and mango kernel oils
10.2.1.14 Nut oils
10.2.1.15 Fats and oils from animal sources
10.2.1.16 Oils for flavoring
10.3 Selection of oil
10.4 Stability and reuse of oil
10.5 Changes in oil due to heating
10.5.1 Frying process
10.5.2 Oil/fat in baked snacks
10.5.3 Toxic compounds due to heating
10.5.4 Trans-fatty acids
10.6 Fat- and oil-based products
10.6.1 Margarine
10.6.2 Mayonnaise
10.6.3 Salad dressing
10.6.4 Salad oil
10.6.5 Mustard paste
10.6.6 Specialty fats and oils
10.6.6.1 Fat substitutes
10.7 Conclusions
References
11 Other additives in snacks
11.1 Introduction
11.2 Different additives
11.2.1 Antibrowning agents
11.2.2 Anticaking agents
11.2.3 Antioxidants
11.2.4 Binders
11.2.5 Chelating agents
11.2.6 Food color
11.2.7 Flour treatment and improving agents
11.2.8 Food acids and acidity regulators
11.2.9 Food flavor
11.2.10 Flavor enhancer
11.2.11 Glazing agents
11.2.12 Hydrocolloids
11.2.13 Leavening agent
11.2.14 Nucleating agent
11.2.15 Nutritional additives
11.2.16 Preservative
11.2.17 Spices, condiments, and herbs
11.2.18 Texturizing agents
11.2.18.1 Emulsifiers
11.2.18.2 Stabilizers
11.2.19 Other additives
11.3 Labeling of food additives
11.4 Conclusions
References
12 Processes and machinery
12.1 Introduction
12.2 Common processes employed
12.2.1 Baking
12.2.2 Blanching
12.2.3 Chilling, refrigeration, and freezing
12.2.4 Coating, enrobing, and flavor application
12.2.5 Conching
12.2.6 Conveying
12.2.7 Deoiling
12.2.8 Dewatering
12.2.9 Drying
12.2.10 Encapsulation
12.2.11 Emulsification
12.2.12 Extrusion and extrusion-cooking
12.2.13 Frying
12.2.14 Grilling
12.2.15 Grinding
12.2.16 Microwaving
12.2.17 Mixing
12.2.18 Packaging
12.2.19 Roasting and toasting
12.2.20 Shaping, sheeting, and flattening
12.2.21 Shelling, dehulling, peeling, and destoning
12.2.22 Slicing, dicing, cutting, chopping, and mincing
12.2.23 Sorting, sieving, and grading
12.2.24 Steaming
12.2.25 Combination of processes
12.2.26 Other processing methods
12.3 Automation and robotics
12.3.1 Automation
12.3.2 Robotics
12.3.3 Three-dimensional printing
12.4 Processing of selected snacks
12.4.1 French fries and potato chips
12.4.2 Banana chips
12.4.3 Fried sev (bhujia)
12.4.4 Boondi and laadu
12.4.5 Pretzel
12.4.6 Other fried snacks
12.5 Conclusions
References
Further reading
13 Quality characteristics
13.1 Introduction
13.2 Physical properties
13.2.1 Density, size, and shape
13.2.2 Moisture sorption
13.2.3 Water activity
13.2.4 Appearance and color
13.2.4.1 Color
13.2.4.2 Principle of color measurement
13.2.4.3 Color measuring systems
13.2.4.4 Gloss
13.2.5 Rheology
13.2.5.1 Viscosity
13.2.5.2 Classification of liquid foods
13.2.5.3 Viscoelasticity
13.2.5.4 Creep recovery
13.2.5.5 Oscillation
13.2.5.6 Stress relaxation
13.2.5.7 Applications of rheological testing
13.2.5.8 Viscometer, consistometer, and rheometer
13.2.5.8.1 Selection of a suitable rheological test procedure
13.2.5.9 Texture
13.3 Pasting characteristics
13.4 Thermal properties
13.5 Sensory assessment
13.5.1 Measurements
13.5.1.1 ISO methods
13.5.1.2 Sensory assessment of snack foods
13.5.2 Analysis of sensory assessment results
13.5.2.1 Interrelationship with other quality attributes
13.6 Chemical analysis of snack foods
13.6.1 Proximate composition
13.6.2 Minerals, vitamins and others
13.7 Flavor and taste
13.8 Microbial status
13.9 Microstructure
13.10 Machine vision-based measurement
13.11 Nutritional characterization
13.12 Shelf-life of food
13.13 Quality assurance program
13.14 Good manufacturing practice
13.15 Specification of snack foods
13.16 Conclusions
References
14 Health and special snacks
14.1 Introduction
14.2 Characteristics of health snack foods
14.3 Approaches for making healthy snacks
14.4 Processes for healthy foods
14.4.1 Shallow frying
14.4.2 Steam frying process
14.4.3 Extrusion cooking
14.4.4 Roasting and toasting processes
14.4.5 Vacuum frying
14.4.6 Use of alternative technologies
14.4.6.1 Expanded grain snacks
14.4.6.2 Replacing frying process with baking
14.4.6.3 3D-printed snacks
14.5 Health-benefiting ingredients
14.5.1 Fiber
14.5.2 Amaranth
14.5.3 Moringa
14.5.4 Spirulina
14.5.5 Chick pea
14.5.6 Premature-processed and matured green legumes
14.5.7 Spices and herbs
14.5.8 Probiotics and prebiotics
14.6 Reduction in unhealthy items
14.6.1 Reduction of sugar and salt
14.6.1.1 Sugar reduction
14.6.1.2 Salt and sodium reduction
14.6.2 Oil/fat reduction
14.6.2.1 Reduction of fat in meat products
14.6.2.2 Egg or oil replacer by using chia gel
14.6.3 Reduction of acrylamide
14.7 Known healthy snack foods
14.7.1 Protein bars
14.7.2 Cereal bars
14.7.3 Gun puffing and compressed cake
14.7.4 Steamed bun
14.7.5 Churpi
14.7.6 Khakra
14.7.7 Roasted pulse/legume
14.7.8 Naan
14.7.9 Rice cake
14.7.10 Puffed soybean
14.7.11 Baked carrot chips
14.7.12 Microwave processed potato chips
14.7.13 Fruit leather
14.7.14 Fruit- and vegetable-based ingredients
14.7.15 Candied fruit without added sugar
14.7.16 Mock meat
14.7.17 Tissue culture meat
14.7.18 Okara
14.7.19 Bori
14.7.20 Functional foods for appetite control
14.7.21 Snacks with a change in formulation
14.8 Snacks for special purposes
14.8.1 Snacks for emergency purposes
14.8.2 Snacks for nutritional intervention programs
14.8.3 Gluten-free snacks
14.8.4 Dairy-free snacks
14.8.5 Low GI snacks
14.9 Artistic snacks
14.9.1 Churros
14.9.2 Gohona bori
14.9.3 Amriti
14.9.4 Jilebi with multiple strands
14.9.5 Sarawak layer cake
14.9.6 Other unique shapes
14.10 Conclusions
References
15 Trouble shooting
15.1 Introduction
15.2 Problems and suggested solutions
15.3 Conclusions
References
Index
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