Snack Foods

Processing and Technology

1st Edition - September 6, 2022
Author: Suvendu Bhattacharya
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 7 5 9 - 2
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 7 6 0 - 8

Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
Dedication
Preface
Chapter 1. Introduction
Abstract
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
Abstract
2.1 Introduction
2.2 Ingredients for snack foods
2.3 Conclusions
References
Chapter 3. Root and tuber crops
Abstract
3.1 Introduction
3.2 Raw materials and products
3.3 Conclusions
References
Chapter 4. Fruits and vegetables
Abstract
4.1 Introduction
4.2 Mango
4.3 Ash gourd
4.4 Papaya
4.5 Apple
4.6 Onion
4.7 Garlic
4.8 Jalapeño
4.9 Capsicum and paprika
4.10 Chili
4.11 Banana and plantain
4.12 Figs
4.13 Leafy vegetables
4.14 Conclusions
References
Chapter 5. Meat-, fish-, and poultry-based snacks
Abstract
5.1 Introduction
5.2 Meat
5.3 Fish and shellfish
5.4 Egg
5.5 Processes applied for meat, fish, and poultry
5.6 Conclusions
References
Chapter 6. Dairy-based snacks
Abstract
6.1 Introduction
6.2 Raw materials used
6.3 Dairy-based snacks
6.4 Conclusions
References
Chapter 7. Edible nuts
Abstract
7.1 Introduction
7.2 Raw materials and products
7.3 Storage and processing of nuts
7.4 Conclusions
References
Chapter 8. Different salts in snacks
Abstract
8.1 Introduction
8.2 Different salts
8.3 Salt content in snacks
8.4 Methods of application of salt
8.5 Strategies for salt reduction
8.6 Conclusions
References
Chapter 9. Sugars, sweeteners, chocolates, and sweet snacks
Abstract
9.1 Introduction
9.2 Raw materials
9.3 Bulk sweeteners
9.4 Artificial sweeteners
9.5 Sweet snacks
9.6 Chocolates
9.7 Aerated confectionery
9.8 Reduction of sugar intake
9.9 Conclusions
References
Further reading
Chapter 10. Fats and oils
Abstract
10.1 Introduction
10.2 Raw materials
10.3 Selection of oil
10.4 Stability and reuse of oil
10.5 Changes in oil due to heating
10.6 Fat- and oil-based products
10.7 Conclusions
References
Chapter 11. Other additives in snacks
Abstract
11.1 Introduction
11.2 Different additives
11.3 Labeling of food additives
11.4 Conclusions
References
Chapter 12. Processes and machinery
Abstract
12.1 Introduction
12.2 Common processes employed
12.3 Automation and robotics
12.4 Processing of selected snacks
12.5 Conclusions
References
Further reading
Chapter 13. Quality characteristics
Abstract
13.1 Introduction
13.2 Physical properties
13.3 Pasting characteristics
13.4 Thermal properties
13.5 Sensory assessment
13.6 Chemical analysis of snack foods
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
Abstract
14.1 Introduction
14.2 Characteristics of health snack foods
14.3 Approaches for making healthy snacks
14.4 Processes for healthy foods
14.5 Health-benefiting ingredients
14.6 Reduction in unhealthy items
14.7 Known healthy snack foods
14.7.2 Cereal bars
14.8 Snacks for special purposes
14.9 Artistic snacks
14.9.5 Sarawak layer cake
14.9.6 Other unique shapes
14.10 Conclusions
References
Chapter 15. Trouble shooting
Abstract
15.1 Introduction
15.2 Problems and suggested solutions
15.3 Conclusions
References
Index

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Suvendu Bhattacharya