Snacking: Ingbkp_redients, processing and safety

Abstract:

Urbanization has changed worldwide consumers' lifestyle and consequently their dietary habits. Consuming foods or snacking between main meals is becoming a growing practice in people's lives, initially for reducing the starving sensation but later on as mainstream meal. This upward trend is confirmed by the exponential increase in sales of the snacks industries. The term snack includes a great variety of small pieces foods. Nevertheless, this chapter will be focused on the cereals-based snacks originally from the Mediterranean area, as well as a reference to other initially autochthonous snacks that are becoming globally popular is included. In this chapter, main cereal-based snacks are considered, explaining their production process, ingbkp_redients interactions, quality characteristics and safety issues, with especial emphasis on the extrusion process because of its importance in the snacks market. Likewise, an overview of the trends driving snacks innovation is presented, particularly related to the search of alternative ingbkp_redients and new technologies applied to this food category that is very prone to adapt towards an ever-changing future.

Año de publicación:

2021

Keywords:

• Extruded snacks
• SNACK BAR
• Fried snacks
• Food innovation
• Snacking
• Expanded snacks

Fuente:

scopus