Quality Attributes of Snack Foods

Pritam, Mazumder (2004) Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	<p align="justify">Snack foods are part of our daily life and there exists a huge market throughout the world that is steadily growing at a good pace every year. In India, the trend is similar but popularity of traditional foods is also a major contributing factor. Consumption of snack foods provides a feel of happiness, energy and nutrition. But there is a lack of knowledge on different aspects of processing of traditional snack foods with particular reference to science, safety of product, extension of shelf-life and processing conditions. The new areas of research on snack food include the mechanization of processing conditions and developing healthy snacks without sacrificing their characteristic attractive taste. The specific areas of interest to a food technologist lie in texture of the product that requires appropriate method for characterization and its variation due to the different processing conditions.</p>
Uncontrolled Keywords:	snack foods quality attributes
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Feb 2007
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/419

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