Production of third-generation snacks
Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of shapes, flavours, textures and are consumed worldwide. They can be expanded directly or indirectly. Directly expanded products are cooked, expanded, shaped and cut off the extruder, dried and packaged. It...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2018-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/295317 |
| Summary: | Extruded snacks are products which are easy to consume, tasty, crispy, with
thousands of shapes, flavours, textures and are consumed worldwide. They
can be expanded directly or indirectly. Directly expanded products are cooked,
expanded, shaped and cut off the extruder, dried and packaged. It is a less
complicated process than the indirect expansion, products have low bulk
density, and are seasoned with different types of flavours and oils. Indirectly
expanded products are stable during storage and have high bulk density,
provide opportunity to produce a wide range of products. Different types of
raw materials (corn, potato, wheat, oat, by-products of food industry, etc.) and
combination of ingredients can be incorporated into the products. Non-starch
ingredients such as protein, fibre, vitamins and minerals are more likely to be
incorporated into indirectly expanded products than into directly expanded
products. This makes them delicious, healthier and more interesting to
customers. The most commonly used ways of expansion are deep fat frying,
hot-air puffing and microwave heating. |
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| ISSN: | 1847-3466 1848-9923 |