Industry Papers: Snacks

Dry, Crisp Foods

LUYTEN, H. & VAN VLIET, T. (2006). Acoustic emission, fracture behaviour and morphology of dry crisp foods: A discussion article. Journal of Texture Studies, 37, 221-240.

Batter

BAIXAULI, R., SANZ, T., SALVADOR, A. & FISZMAN, S. M. (2003). Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids, 17, 305-310.

MATSUNAGA, K., KAWASAKI, S., & TAKEDA, Y. (2003). Influence of physicochemical properties of starch on crispness of tempura fried batter. Cereal Chemistry, 80 (3), 339-345.

MOORE, M. M., SCHOBER, T. J., DOCKERY, P. & ARENDT, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81 (5), 567-575.

SANZ, T., SALVADOR, A. & FISZMAN, S. M. (2004). Innovative method for preparing a frozen, battered food without a prefrying step. Food Hydrocolloids, 18, 227-231.

Cassava Chips

GRIZOTTO, R. & DE MENEZES, H. C. (2002). Effect of cooking on the crispness of cassava chips. Journal of Food Science, 67 (3), 1219-1223.

Chickpea Flour Snacks

DEBNATH, S., BHAT, K. K. & RASTOGI, N. K. (2003). Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensm.-Wiss. U.-Technol,. 36, 91-98.

RAVI, R., SUSHEELAMMA, N. S. (2004). The effect of the concentration of batter made from chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack. International Journal of Food Science and Technology, 93, 755-762.

Coffee

GERHARDS, C., ULBRICHT, D. M. & PELEG, M. (1998). Mechanical characterisation of individual instant coffee agglomerates. Journal of Food Science, 63 (1), 140-142.

Chapatis

GANDHI, A. P., KOTWALIWALE, N., TAIMINI, V., KAWALKAR, J., SRIVASTAV, D. C., PARIHAR, V. S. & RAGHU NADH, P. (2001). Effect of incorporation of defatted soyflour on the texture of chapatis. Journal of Texture Studies, 31, 609-614.

Corn Starch Patties

FAN, J., SINGH, P. & PINTHUS, E. J. (1997). Physicochemical changes in starch during deep-fat frying of a molded corn starch patty. Journal of Food Processing and Preservation, 21, 443-460.

ROVEDO, C. O., PEDRENO-NAVARRO, M. M. & SINGH, R. P. (1999). Mechanical properties of a corn starch product during the post-frying period. Journal of Texture Studies, 30, 279-290.

Crackers

SRISAWAS, W. & JINDAL, V. K. (2003). Acoustic testing of snack foods crispness using neural networks. Journal of Texture Studies, 34, 401-420.

Crispbreads

ANON (1996). Texture analysis for extruded products. Extrusion Communique Bio-Monthly, April, 18-20.

Energy Bar

BRISSKE, L. K., LEE, S.-Y., KLEIN, B. P. & CADWALLADER, K. R. (2004). Development of a prototype high energy, nutrient-dense food product for emergency relief. Journal of Food Science, 69 (9), 361-367.

Extrudates

ACOSTA, D., BARRON, M., RIAZ, M., MC DONOUGH, C., WANISKA, R. D. & ROONEY, L. W. (2003). Grinding effect on whole sorghum extrusion performance and products. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

BARRETT, A. H. & KALETUNC, G. (1998). Quantitative description of fracturability changes in puffed corn extrudates affected by sorption of low levels of moisture. Cereal Chemistry, 75 (5), 695-698.

CHANG, Y. K., MARTINEZ BUSTOS, F., MARTINEZ-FLORES, H. E., BANNWART, A. C., GUEDES, P. A. & GAIOTTI, E. R. (1998). Some functional properties of an expanded snack and pregelatinized flours made from corn meal treated with calcium hydroxide by extrusion process. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., pp 311-320, 1998.

DE PILLI, T., CARBONE, B. F., FIORE, A. G. & SEVERINI, C. (2006). Effect of some emulsifiers on the structure of extrudates with high fat content. Journal of Food Engineering, In Press.

DESRUMAUX, A., BOUVIER, J. M. & BURRI, J. (1998). Corn grits particle size and distribution effects on the characteristics of expanded extrudates. Journal of Food Science, 63 (5), 857-863.

DUDGEON-BOLLINGER, A. L., FASTNAUGHT, C. E. & BERGLUND, P. T. (1997). Extruded snack products from waxy hull-less barley. Cereal Foods World, 42 (9), 762-766.

DUIZER, L. M., CAMPANELLA, O. H. & BARNES, G. R. G. (1998). Sensory, instrumental and acoustic characteristics of extruded snack food products. Journal of Texture Studies, 29, 397-411.

ERNOULT, V., MORARU, C. I. & KOKINI, J. L. (2002). Influence of fat on expansion of glassy amylopectin extrudates by microwave heating. Cereal Chemistry, 79 (2), 265-273.

MARTINEZ-BUSTOS, F., CHANG, Y. K., BANNWART, A. C., RODRIGUEZ, M. E., GUEDES, P. A. & GAIOTTI, E. R. (1998). Effects of calcium hydroxide and processing conditions on corn meal extrudates. Cereal Chemistry, 75 (6), 796-801.

MARTINEZ FLORES, H. E., CHANG, Y. K., MARTINEZ BUSTOS, F. & SANCHEZ SINENCIO, F. (1998). Extrusion-cooking of cassava starch with different fibre sources: effect of fibres on expansion and physiochemical properties. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., pp. 271-278, 1998.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H. (1998). Physical properties of extruded products as affected by cheese whey. Journal of Food Science, 63 (5), 814-818.

VALLES PAMIES, B., ROUDAUT, G., DACREMONT, C., LE MESTE, M. & MITCHELL, J. R. (2000). Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness. Journal of the Science of Food and Agriculture, 80, 1679-1685.

Nuts

ANZALDUA-MORALES, A., ORNELAS, M. & TARANGO, H. (1996). Methods for characterization of pistachio nut quality. IFT Conference Paper, New Orleans, 1996.

LIMA, J. R., CAMPOS, S. D. S. & GONCALVES, L. A. G. (2000). Relationship between water activity and texture of roasted and salted cashew kernel. Journal of Food Science & Technology, 37 (5), 512-513.

MARTINEZ-NAVARRETE, N. & CHIRALT, A. (1999). Water diffusivity and mechanical changes during hazelnut hydration. Food Research International, 32, 447-452.

OCON, A., ANZALDUA-MORALES, A., GASTELUM, G. & QUINTERO, A. (1995). The Texture of Pecan Nuts Measured by Instrumental and Sensory Means. Journal of Food Science, 60 (6), 1333-1336.

SURJADINATA, B. B., BRUSEWITZ, G. H. & BELLMER, D. D. (2001). Pecan texture as affected by moisture content before freezing and thawing rate. Journal of Food Process Engineering, 24 (4), 253-272.

Pita Chips

MANSOUBI, H. A., ARAMOUNI, F. M. & HERALD, T. J. (2000). Comparison among gluten, maltodextrin and soybean oil coatings as flavor carriers on pita chips. Journal of Food Quality, 23, 465-477.

Plantain Chips

IKOKO, J. & KURI, V. (2006). Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain. Food Chemistry, In Press.

Popcorn

PARK, D. & MAGA, J. A (2001). Colour, texture and sensory evaluation of selected hybrids of popped popcorn. Journal of Food Quality, 24 (6), 563-574.

Popcorn Cakes

REVECO, J., ROVEDO, C. & SINGH, R. P. (2001). Textural properties of popcorn cakes. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 45-49.

Popped Rice Snack

PARK, Y. S., KIM, Y. S. & SHIN, D. H. (2002). Antioxidative effects of ethanol extracts from Rhus verniciflua stoke on yukwa (oil popped rice snack) based during storage. Journal of Food Science, 67 (7), 2474-2479.

Potato Chips

CAIXETA, A. T., MOREIRA, R. & CASTELL-PEREZ, M. E. (2002). Impingement drying of potato chips. Journal of Food Process Engineering, 25 (1), 63-90.

GARAYO, J. & MOREIRA, R. (2002). Vacuum frying of potato chips. Journal of Food Engineering, 55 (2), 181-191.

LEFORT, J. F., DURANCE, T. D., & UPADHYAYA, M. K. (2003). Effects of tuber storage and cultivar on the quality of vacuum microwave-dried potato chips. Journal of Food Science, 68 (2), 690-696.

PEDRESCHI, F., MOYANO, P., SANTIS, N. & PEDRESCHI, R. (2006). Physical properties of pre-treated potato chips. Journal of Food Engineering, In Press.

SRISAWAS, W. & JINDAL, V. K. (2003). Acoustic testing of snack foods crispness using neural networks. Journal of Texture Studies, 34, 401-420.

Pretzels

ROUT, M. K., SEETHARAMAN, K., JOHNSON, M., KOPLOWITZ, C. D. & ESHEIMAN, J. W. (2001). Characterisation of hard pretzels. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

Rice-based Fries

KADAN, R. S., CHAMPAGNE, E. T., ZIEGLER, G. M. & RICHARD, O. A. (1997). Amylose and protein contents of rice cultivars as related to texture of rice-based fries. Journal of Food Science, 62 (4), 701-703.

KADAN, R. S., BRYANT, R. J. & BOYKIN, D. L. (2001). Effects of processing conditions on qualities of rice fries. Journal of Food Science, 66 (4), 610-613.

KADAN, R. S., BRYANT, R. J. & BOYKIN, D. L. (2001). Rice fry texture as affected by gum application and mechanical perforation. Journal of Food Science, 66 (8), 1084-1088.

Soy Flour Snacks

SENTHIL, A., RAVI, R., BHAT, K. K., SEETHALAKSHMI, M. K. (2002). Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 13, 267-273.

Tortilla Chips

ANON (1996). Texture analysis for extruded products. Extrusion Communique Bio-Monthly, April, 18-20.

DE LA TORRE, M., BARRON, M. E., RIAZ, M. N. & ROONEY, L. W. (2003). The properties of baked and fried tortilla chips fortified with mechanically-expelled soy flour. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

FERNANDEZ DE CASTRO, D, ALMEIDA-DOMINGUEZ, H. D. & ROONEY, L. W. (1996). Properties of corn tortillas prepared by alternative technologies. IFT Conference Paper, New Orleans, 1996.

KAWAS, M. L. & MOREIRA, R. G. (2001). Effect of degree of starch gelatinisation on quality attributes of fried tortilla chips. Journal of Food Science, 66 (2), 300-306.

LUJAN-ACOSTA, J. & MOREIRA, R. G. (1997). Effects of different drying processes on oil absorption and microstructure of tortilla chips. Cereal Chemistry, 74 (3), 216-223.

LUJAN-ACOSTA, J., MOREIRA, R. G. & SEYED-YAGOOBI, J. (1997). Air-impingement drying of tortilla chips. Drying Technology, 15 (3), 881-897.

LUJAN-ACOSTA, J. & MOREIRA, R. G. (1997). Reduction of oil in tortilla chips using impingement. Lebensm.-Wiss. U.-Technol., 30 (8), 834-840.

MOREIRA, R. G., PALAU, J. E. & SUN, X. (1995). Deep-fat frying of tortilla chips: an engineering approach. Food Technology, April, 146-150.

MOREIRA, R. G., PALAU, J., SWEAT, V. E. & SUN, X. (1995). Thermal and physical properties of tortilla chips as a function of frying time. Journal of Food Processing and Preservation, 19, 175-189.

TSENG, Y. C., MOREIRA, R. & SUN. X. (1996). Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. International Journal of Food Science and Technology, 31, 287-294.

Wafers

MARTINEZ-NAVARRETE, N., MORAGA, G., TALENS, P. & CHIRALT, A. (2004). Water sorption and the plasticization effect in wafers. International Journal of Food Science and Technology, 39, 555-562.

Wheat Flour Snacks

SENTHIL, A., RAVI, R., BHAT, K. K., SEETHALAKSHMI, M. K. (2002). Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 13, 267-273.