Snack foods : processing and technology / Suvendu Bhattacharya.

Format:

Book

Author/Creator:

Bhattacharya, Suvendu, author.

Language:

English

Subjects (All):

Snack foods.

Food science.

Food science--Data processing.

Food science--Technological innovations.

Physical Description:

1 online resource (570 pages)

Place of Publication:

London, UK : Academic Press, [2022]

Summary:

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 additions.

Contents:

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

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

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

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

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

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

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

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

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

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

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

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.

Notes:

Description based on print version record.

Other Format:

Print version: Bhattacharya, Suvendu Snack Foods

ISBN:

9780128197608

0128197609