Process Technology for Production of Potato Based Snack Год выпуска: 2013Автор: Amit NathИздательство: LAP Lambert Academic PublishingСтраниц: 260ISBN: 9783659356407Описание The potato is one of the major food crops in the world.Changing life style have increased the demand for convenience foods. Ready-to-eat (RTE), quick cooking and instant foods have become very common largely due to today’s life style and the demand for quick-to-serve foods. A process technology had been developed for production of porous and crispy RTE potato based snacks for commercial exploitation. The process technology included preparation of potato flour and soy flour, and high temperature short time (HTST) air puffing treatment of the dough sheets followed by oven toasting to impart the desired product qualities.
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