Complete Technology Book on Snack Foods

H Panda

ISBN 10: 9381039240 / ISBN 13: 9789381039243

Published by National Inst of Indus Res, 2013

About this Item

Contents I. Snack food ingredients 1. Popcorn and other cereal products. 2. Fats oils emulsifiers and antioxidants. 3. Sweeteners. 4. Dairy products. 5. Salt. 6. Water. 7. Nuts and fruits. 8. Vegetable ingredients. 9. Flavours and colours. II. Product and processes 10. Potato chips. 11. Meat based snacks. 12. Snacks based on popcorn. 13. Puffed snacks. 14. Corn chips and simulated potato chips. 15. Baked snacks. 16. Nut based snacks. III. Equipments 17. Extruding equipments. 18. Equipments for frying baking and drying. 19. Specialized equipment for popcorn processing. 20. Specialized equipment for potato chip processing. 21. Packaging materials. 22. Packaging equipments. 23. Miscellaneous equipments. IV. Technical functions 24. Product development. 25. Quality control. 26. Nutritional supplementation. V. Directory section 27. Addresses of manufacturers/suppliers of raw materials/ingredients. 28. Addresses of machinery equipments manufacturers/suppliers. There are plenty of marketing niches and slots to be filled in the Snack Food area. This book attempts to provide the processes for manufacture of various Snack food items which has tremendous domestic and export market. It is believed that the book may be of immense value and interest to the new entrepreneurs research institutes professionals industry people and libraries. 598 pp.

Seller Inventory # 51447

Bibliographic Details

• Title: Complete Technology Book on Snack Foods
• Publisher: National Inst of Indus Res
• Publication Date: 2013
• ISBN 10: 9381039240
• ISBN 13: 9789381039243
• Binding: Soft cover
• Condition: As New

About this title

Synopsis

Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. There are plenty of marketing niches and slots to be filled in the Snack food areas. Snack is a type of food not normally eaten as a main meal such as breakfast, lunch or dinner but to mitigate hunger between these meals. Snack may also be consumed between meals purely for the enjoyment of its taste. Traditionally snacks were prepared from leftovers or ingredients easily available at home and included sandwiches, nuts, fruits etc. They have become more appealing than prepared foods and contain tempting, flavourful ingredients. This book attempts to provide the processes for the manufacture of various Snack food items which has tremendous domestic and export market. It covers a variety of subjects from snack food emphasizing the evolving nature of snacks in our diet. Whether you are new to the field or you are pro facing broader responsibilities, Snack