Snack Foods: Processing and Technology

Description

Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries. 01 Title-page_2023_Snack-Foods Snack Foods Blank Page 02 Copyright_2023_Snack-Foods Copyright 03 Dedication_2023_Snack-Foods Dedication 04 Contents_2023_Snack-Foods Contents 05 Preface_2023_Snack-Foods Preface Chapter-1---Introduction_2023_Snack-Foods 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 Chapter-2---Grains-and-grain-fractions_2023_Snack-Foods 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 Chapter-3---Root-and-tuber-crops_2023_Snack-Foods 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 Chapter-4---Fruits-and-vegetables_2023_Snack-Foods 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 Chapter-5---Meat---fish---and-poultry-based-snacks_2023_Snack-Foods 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 Chapter-6---Dairy-based-snacks_2023_Snack-Foods 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 Chapter-7---Edible-nuts_2023_Snack-Foods 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 Chapter-8---Different-salts-in-snacks_2023_Snack-Foods 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 Chapter-9---Sugars--sweeteners--chocolates--and-sweet-snacks_2023_Snack-Food 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 Chapter-10---Fats-and-oils_2023_Snack-Foods 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 Chapter-11---Other-additives-in-snacks_2023_Snack-Foods 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 Chapter-12---Processes-and-machinery_2023_Snack-Foods 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 Chapter-13---Quality-characteristics_2023_Snack-Foods 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 Chapter-14---Health-and-special-snacks_2023_Snack-Foods 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 Chapter-15---Trouble-shooting_2023_Snack-Foods 15 Trouble shooting 15.1 Introduction 15.2 Problems and suggested solutions 15.3 Conclusions References Index_2023_Snack-Foods Index