SNACK

FOODS
Presented by:
V.PRADYUMNA
1008-16-803-018
B.Tech ¾,FOOD TECHNOLOGY
SNACK FOODS
Snack foods are foods which can be eaten in place of, or in between, meals. They
are convenient because they are quick and easy to eat. The term 'snack food'
does not only apply to some of the newer products such as potato crisps, but it
also includes many traditional food items.
Most snack foods are intended for immediate consumption and have a shelf-life
of only 1-2 days. Such food products may be sold loose without packaging, or in
small polythene or paper packages which contain a portion for sale. If required,
the shelf-life may be extended considerably through the use of adequate
packaging.
In most countries people from nearly all income groups consume snack food
products. For example, a recent study in Indonesia revealed that the largest
consumer groups in the urban areas were workers and schoolchildren.
Snack foods add variety to the diet which partially explains their popularity.
They may also play a cultural role on special occasions or when offered to
visitors.
TYPES OF SNACK FOODS
 Each snack processor may use a specific unit operation and somewhat
a different technologies to produce unique snacks.
 Classification of snacks: Manufacturers use 3 main terms to identify
snacks
 I GENERATION SNACKS: Simply extruded snacks
All the natural products are used for snacking,nuts,potato chips and
popped popcorn are also included.
 II GENERATION SNACKS: Expanded snacks
Majority of snacks fall in this category
All the single ingredient snacks,simple shaped products like corn
tortilla chips,puffed corn curls and all directly expanded snacks are
included here.
 III GENERATION SNACKS: Half products or pellets
Multi ingredient formed snacks and pellets,made by extrusion
EXTRUSION COOKING
Extrusion is a process which combines several unit operations
including mixing,cooking,kneading,shearing,shaping and forming.
Extrusion cooking(HTST) is a popular means of preparing snacks
and ready to eat foods.
ADVANTAGES:
(i)Energy efficient
(ii)Lack of process effluents and versatility with respect to
ingredient selection and the shapes and textures of the products
that can be produced.
Extrusion cooking is an important food processing technique for
preparation of nutritious food.
SIMPLY EXTRUDED SNACKS:
This category has the greatest potential for growth among snack
foods.These snacks can be made to produce innovation which captures
consumer imagination.
Some examples are 3-D snacks,a variety of animals,cartoon and alphabet
shapes etc.
Raw material costs play an important role in the finished product’s selling
price.Therefore it is advantagoeus to use least cost raw material to
produce a successful snack.
EXPANDED SNACKS:
Also referred as collet or 2nd generation snacks.
Made on high shear extruders.
These are high fibre,high protein and low calorie snacks.
Eg:Corn curls,onion rings,3-D snacks and potato sticks.
These type of snacks can be seasoned with a variety of different
flavours,oils,salt,sugars,etc.
The quality of expansion cooked product depends upon conditions of
operation of extruder and the main raw material used in the formulation.

FRIED COLLETS:
These are the most familiar extruded snacks in the market.
A special die arrangement gives the product a twisted,puffed shape.
These collets are made on collet extruders.
The product is then fried in vegetable oil,coated with cheese and some other flavour.
During frying,the moisture content in the product reduces from 8% to 1-2%.
The most common material used for fried collet is corn meal.Some other cereal grains can also be
used for this type of product.

BAKED COLLETS:
They include products such as baked corn curls,onion rings and potato sticks.
They can be made with different cereal grains and tuber flours.
Protein,fibre,cellulose and bran can be blended with cereal grain upto 20% to make healthy snacks.
Potato sticks are usually made by mixing potato flour with corn or rice flour.
• THIRD GENERATION SNACKS:
 These are extrusion cooked and formed at low pressure to prevent expansion
and then dried to a final moisture content of about 10% to form a glassy pellet.
 To create pelletised products,a moisture dough is used at a lower temperature.
 When the extrudate is forced through the forming die,the product takes the
shape of the die instead of expanding.
 The result is a dense intricately shaped pellet.
• CO-EXTRUDED SNACKS:
 It is a process that combines two different extruded streams to obtain 2
component products characterised by dual texture or color.
 The 2 materials can come from extruders or one from extruder and the other
from a pump.
 This process can produce a snack with 2 different flavours or textures or colors.
 Eg:Cereal based tubes with cereal based fillings/fat based fillings/water based
fillings.
Fats and oils play an important role in
frying,coating and filling of the extruded snack
foods.
Coating with oil and seasonings is the final
processing step in the production of snack foods.
The seasonings allow the manufacturer to create a
variety of flavours.
Oil is the carrier of seasonings and gives the
extrudate a better mouth feel.The oil and seasoning
coating usually makes upto 35% of the finished
product.
The shelf life of these snacks is limited because of
migration of moisture or oil from the filling to the
FACTORS INFLUENCING DEGREE OF PUFFING OF
SNACKS DURING EXTRUSION.
 The amount of moisture in feed material , dough residence time in the extruder
barrel and cereal particle size.
 To manufacture expanded products.pressure and temperature are increased
while the moisture level is accurately controlled.
 When the product exerts the extruder through the forming die,the change in
atmospheric pressure causes the internal moisture to turn to steam.This puffs
the fully cooked dough into an expanded product.
 Temperature is an important factor for extrudate expansion.Products don’t
expand if temperature doesn’t reach 100 degrees celsius.
 RAW MATERIALS:Most commonly used in extrusion process are starch and
protein based materials.
 In general, chemical or physicochemical changes in biopolymers that can occur
during extrusion cooking include binding,cleavage,loss of native
conformation,fragment recombination and thermal degradation.
 Thermally liable compounds such as vitamins and flavours may be injected
immediately before the die to minimise exposure to heat and shear.
THANK YOU!!!