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Processing and Quality Attributes of Snack Foods

Sumona, Mukherjee (2009) Processing and Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Snack food can be broadly defined as a light meal that is eaten between meals. These foods are items of enjoyment while supplying nutritional ingredients along with energy. Thus, snack foods are different from usual major foods in respect of taste, texture and mouthfeel. Examples of snack food include potato/tortilla chips, cereal snacks, pretzels, popcorn, cheese snacks, snack crackers, meat snacks, pork rinds, snack nuts, party mix, pellet snacks, fruit snacks, snack bars, granola, snack cakes, cookies and various other snacks. Other foods eaten as snacks may be sweet and generally referred to as candies. Chocolate, alone or in combination with other ingredients, is one of the most popular sweet snacks. With continuous efforts on product development, innovation, globalization, and marketing, the identification of a successful, good-for-you snack, with the potential to become popular (i.e., purchased and repeat purchased) in a crowded market continues to remain elusive. One rationale for the consumption of snacks is that adults and especially, young children need to eat snacks because it is difficult to obtain enough energy and nutrients in the three main meals namely breakfast, lunch and dinner. In general, a snack should be consumed in small amounts at frequent intervals. Mid-morning, mid-afternoon (especially after school for older children) and after-dinner snacks can become part of a daily routine. Carefully planned, nutritious snack foods should make a valuable contribution to the daily nutrient and energy intake. A snack should not take the place of a meal, but can be used as a mini-meal that supplies adequate quantities of protein, vitamins, minerals and energy. The quality and quantity of snacks in individual’s diet can contribute to a number of health problems, such as obesity when they become part of the cycle of heightened energy consumption. 1 In the international market, several snack foods are sold. Apart from these international brands, a large number of traditional foods are sold in local markets, which are rarely produced by large industry houses. The products of the unorganized sector that constitutes medium, small, cottage scale industries use various ingredients and indigenous production technologies. Snack food products of commercial importance are manufactured throughout the world by a limited number of manufacturers. The continuous research and development activities by these manufacturers have improved our understanding on their structures, preparation methods and quality improvements in extending their shelf-life. There are several ways to classify snack foods. The basis of classification may be ingredients used, type of processing it undergoes or even the technology it uses or place of origin (or region of popularity). An exhaustive list of traditional snack foods available in India has been prepared along with ingredient and process technology employed, type of food like ready-to-eat/prepare and region of popularity. Possibly all the unit operations used for food processing are also applicable for the development of snack foods to convert it to a RTE product. Therefore, selected processing methods that directly convert the raw material into an edible product for snack products have been discussed in details. The processes include dry processing (frying, baking, roasting, toasting, microwaving, flavoring, etc) and wet processing (boiling, steaming, extrusion, simmering, etc). The different generations of snack foods with particular reference to extruded snacks have also been included. 2 The quality attributes of snack foods has been mentioned with reference to different instrumental and sensory assessment techniques as the evaluation of the quality of snacks is extremely important such that a consumer likes a particular product and buys it repeatedly. If this quality characteristic is made then only the product becomes commercially successful. Like any other foods, snack products are also judged by their sensory attributes such as appearance, colour, texture, taste, flavor and overall acceptability. These attributes vary widely and on the likings as well as disliking of the consumers. At the same time, quality attributes also need to be judged by instruments which are expected to provide reliable and repeatable results – highly important for development of new products. Emphasis has been provided on the texture of snacks including structural features to make the present review complete with all relevant topics. Development of healthy snacks like low-fat and high-fibre containing attractive snacks with new ingredients remains the challenge to food scientists and technologists in light of national health awareness concerning issues like obesity and heart diseases.
Uncontrolled Keywords: Snack food; Process technology; Quality attributes; cereal snacks; traditional snack foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 10:04
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9567

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