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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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Request a sales quoteSnack 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.
- Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency
- Explores the use of innovative methods for the development of healthy snacks
- Includes indications for the wide commercialization of traditional foods in the near future
Food science/technology engineers. People engaged in research on product development
Personnel from corporates and industries on food processing and preservation, people attached with the design of food manufacturing plants or specialized equipment, and marketing of food products. In addition, the proposed book is suitable for courses like biotechnology, food biotechnology, chemical engineering, home science and even culinary arts, nutrition and food service. People attending the short term courses or short courses at different universities and organizations are expected to be interested in this book.
Personnel from corporates and industries on food processing and preservation, people attached with the design of food manufacturing plants or specialized equipment, and marketing of food products. In addition, the proposed book is suitable for courses like biotechnology, food biotechnology, chemical engineering, home science and even culinary arts, nutrition and food service. People attending the short term courses or short courses at different universities and organizations are expected to be interested in this book.
- 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
- No. of pages: 568
- Language: English
- Edition: 1
- Published: September 6, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128197592
- eBook ISBN: 9780128197608
SB
Suvendu Bhattacharya
Dr. Suvendu Bhattacharya is an adjunct faculty at the Food Engineering and Technology Department at Tezpur University in Assam, India, and has more than 28 years of research experience at CSIR-Central Food Technological Research Institute (CFTRI) at Mysore, India. He has published more than 100 research papers in referred journals, 12 patents, and has undertaken 10 industry-sponsored projects and consultancy services related to cashew processing, extruded products and coated snacks. He holds a B.Sc. in Chemistry, a B.Tech in Food Technology and Biochemical Engineering, an M.Tech in Food Technology and Biochemical Engineering, and a Ph.D. in Engineering.
Affiliations and expertise
Adjunct Faculty, Food Engineering and Technology Department, Tezpur University, Assam, IndiaRead Snack Foods on ScienceDirect