Industrial Manufacture Snack Foods

Ref: ST001

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Industrial Manufacture of Snack Foods

by Sergio O. Serna Saldivar

Kennedys Books Ltd
Publication date: April 2008

ISBN: 97809558085

Industrial Manufacture of Snack Foods is destined to become the essential resource for the industry, particularly for technicians and scientists involved in manufacturing snacks and new product development. The book introduces the main snack classifications – popcorn; peanuts and tree nuts; potato snacks including potato chips and fabricated potato snacks; alkaline-cooked maize products (corn and tortilla chips); extruded snacks; wheat-based snacks; and all meat/animal based snacks from jerky to pork cracklings.

From then on, all aspects of creating and manufacturing these snacks are covered starting with selection and processing of raw materials, such as cereal-based dry-milled fractions, potato flour, dry masa flour and properties of oils and different fish and meats. Detailed descriptions of processing the seven main snack types include information on frying, baking, extruding and seasoning processes; and information on packaging, storage, shelf-life and quality control. The book concludes with a section on nutritional value that is particularly pertinent to modern consumers. The book contains over 400 pages of information including flow charts, diagrams, tables, detailed manufacturing processes and references throughout.

Table of Contents

1 The snack food industry
1.1 Introduction
1.2 Snack food production statistics
1.3 Classification of snacks
1.4 History
1.5 Nutritional value of snacks

2 Manufacturing of cereal-based dry-milled fractions, potato flour, dry masa flour and starches
2.1 Introduction
2.2 Dry-milling processes
2.3 Production of dry masa flour
2.4 Manufacturing of potato flour and flakes
2.5 Production of different starch types

3 Properties and manufacturing of oils
3.1 Introduction
3.2 Oilseeds
3.3 Animal fats
3.4 Fat replacers
3.5 Oil extraction
3.6 Oil refining
3.7 Modification of functional properties of oils

4 Popcorn
4.1 Introduction
4.2 Popcorn breeding and quality
4.3 Post-harvest popcorn management
4.4 Popping methods
4.5 Quality control

5 Peanuts, almonds and tree nuts
5.1 Introduction
5.2 Peanuts
5.3 Almonds
5.4 Cashews
5.5 Hazelnuts
5.6 Walnuts
5.7 Pecans
5.8 Macadamias
5.9 Pistachios
5.10 Pumpkin seeds
5.11 Quality control

6 Snacks from potato
6.1 Introduction
6.2 Potato tuber structure
6.3 Suitability of raw potatoes for snack production
6.4 Potato chip manufacturing process
6.5 Manufacturing Process for Fabricated Potato Snacks
6.6 Quality control

7 Snacks from alkaline-cooked maize products
7.1 Introduction
7.2 Raw materials
7.3 Production of Corn Nuts
7.4 Production of fresh masa
7.5 Production of masa from dry masa flour
7.6 Production of extruded chips
7.7 Production of tortilla chips
7.8 Low-fat tortilla chips
7.9 Blue maize chips
7.10 Quality protein maizechips
7.11 Waxy maizechips
7.12 Other nixtamalization technologies
7.13 Chemical, physical and structural changes during nixtamalization
7.14 Quality control

8 Extruded snack foods
8.1 Introduction
8.2 Extruders
8.3 High-shear extruded products
8.4 Extrusion of pellets or half-products
8.5 Co-extrusion
8.6 Quality control

9 Manufacturing of wheat-based baked snacks
9.1 Introduction
9.2 Production of toasted bread and crisps
9.3 Ingredients
9.4 Production of toasted bread
9.5 Production of extruded crispbreads
9.6 Production of crackers/saltines
9.7 Production of pretzels
9.8 Quality control

10 Snacks from animal and marine sources
10.1 Introduction
10.2 Dehydrated snack meats
10.3 Intermediate moisture sausages and dry-cured ham
10.4 Pork rinds and cracklings
10.5 Marine-based snacks
10.6 Quality assurance of shelf-stable meat products

11 The processes of frying and seasoning
11.1 Introduction
11.2 Oil degradation
11.3 Frying process
11.4 Frying equipment
11.5 Quality control in deep-fat frying operations
11.6 The seasoning process

12 Packaging of snack foods
I2.1 Introduction
12.2 Classification and properties of plastic polymers
12.3 Industrial equipment for packaging of snacks
12.4 Packaging of snack foods
12.5 Quality control of packaging materials

13 Nutritional Value of Snack Foods
13.1 Introduction
13.2 Food labeling
13.3 Nutritional value of snack foods
13.4 Nutraceutical properties of snack foods