Current status of snack food industry in India. Types of snack food – Raw Vegetable Snack, Formed dough products from potato and maize derivatives, Half Products, Directly expanded extruded snack, Puffed Snacks and other. Types and Functions of ingredients – structure forming materials, dispersed phase/filling materials, plasticizers/lubricants, soluble solids, nucleating substances, coloring and flavouring substances
Potato Chip - Pre cleaning and peeling, slicing, drying/frying, salting and seasoning, quality control. Fabricated potato snacks – potato flakes, potato granules, potato starch, ground and crushed dehydrated potato. Rice based Snacks – Products using whole grains – Gun puffed rice. Products using flours.
Tortilla chip – Corn soaking and smoking, Grinding, Masa flour, Sheeting and Cutting, Bakingand Frying. Popcorn – Popping methods, oil popping and dry popping. Commercial and industrial popcorn process. Flavorings and Applicators
Extruder components – Single and Twin screw, Single and Multiple die extruders – Hot extrusion and Cold extrusion methods – Second generation and Third generation snacks, Co extruded snacks, Masa based snacks, Flat bread, Crisp bread.
Raw materials. Preparation of raw materials for extrusion. Spaghetti, noodles, macaroni and similar products. Dry and frozen pasta products. Pretzel – Types – Formulation and Processing - mixing, extrusion, proofing, cooking, surface salting, baking and drying. Problems in pretzel manufacture.
Reference Book:
1 Panda H.,―The Complete Technology Book on Snack Foods, National Institute of Industrial Research, New Delhi,2003. 2 Sergio O. Serna-Saldivar, ―Industrial Manufacture of Snack Foodǁ, WoodheadPublishing, New Delhi, 2008. 3 Mian N. Riaz., ―Extruders in Food Applicationǁ, CRC Press, Florida, 2000.
Text Book:
1 EdmundW.LusasandLloydW.Rooney,―SnackFoodProcessingǁ,1stEdition,CRCPress, Florida, 2001. 2 Robin Guy, ―Extrusion cooking: Technologies and Applicationsǁ, 1st Edition, CRCPress, Florida, 2001.