Extruded snack food

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Snack Foods Manufacturing Handbook

from C. H.I. P.S.

Industrial Manufacture of Snack Foods

Dr. Sergio O. Serna-Saldivar

Industrial Manufacture of Snack Foods covers 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 all meat/animal based snacks from jerky to pork cracklings

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 information on packaging, storage, shelf-life and quality control

The book concludes with a section on nutritional value. The book contains over 400 pages of information including flow charts, diagrams, tables, detailed manufacturing processes and references throughout.

Contents

1. The snack food industry

Snack food production statistics Classification of snacks Nutritional value of snacks

2. Manufacturing of cereal-based dry-milled fractions, potato flour, dry masa flour and starches

Dry-milling processes Production of dry masa flour Manufacturing of potato flour and flakes Production of different starch types

3. Properties and manufacturing of oils

Oilseeds Animal fats Fat replacers Oil extraction Oil refining Modification of funational properties of oils

4. Popcorn

Popcorn breedling and quality Post-harvest popcorn management Popping methods Quality control

5. Peanuts, almonds and tree nuts

Peanuts Almonds Cashews Hazelnuts Walnuts Pecans Macadamias Pistachios Pumpkin seeds Quality control

6. Snacks from potato

Potato tuber structure Suitability of raw potatoes for snack production Potato chip manufacturing process Manufacturing process for fabricated potatoe snacks Quality control

7. Snacks from alkaline-cooked maize products

Raw materials Production of corn nuts Production of fresh masa Production of masa Production of masa from dry masa flour Production of extruded chips Production of tortilla chips Low-fat tortilla chips Blue maze chips Quality protein maize chips Waxy maize chips Other nixtamalization technologies Chemical, physical and structural changes during nixtamalization Quality control

8. Extruded snack foods

Extruders High-shear extruded products Co-extrusion Quality control

9. Manufacturing of wheat-based baked snacks

Production of toasted bread and crisps Ingredients Production of toasted bread Production ofextruded crispbreads Production ofcrackers/saltines Production ofpretzels Manufacturing process Quality control

10. Snacks from animal and marine sources

Dehydrated snack meats Intermediate moisture sausages and dry-cured ham Pork rinds and cracklings Marine-based snacks Quality assurance of shelf-stable meat products

11. The processes of frying and seasoning

Oil degradation Frying process Frying equipment Quality control in deep-fat frying operations The seasoning process

12. Packaging of snack foods

Classification and properties of plastics polymers Industrial equipment for packaging of snacks Packaging of snack foods Quality control of packaging materials

13. Nutritional value of snack foods

Food labelling Nutritional value of snack foods Nutraceutical properties of snack foods

Index

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