Snack Food pp 265-284 | Cite as

Potato-based Textured Snacks

  • Michael John Lawes

Abstract

The last decade has seen the continuing growth of a sector of the food industry that supplies nibble type products sold under the general description of “savory snacks”. Manufactured for eating as alternatives to potato chips1 or nuts, these snacks are made by a variety of methods. As the market expands, and the consumer becomes more selective, the manufacturer has to invest increasingly more time and money in product and process technology. As a justification for this investment it is interesting to look brieflv at the current status of these products (Table 13.1)

Keywords

Sugar Porosity Starch Corn Dust 

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References and Further Reading

  1. Bostwick, TP. 1973. Prepared Snack Foods, Food Technololry Review No. 2. ed. M. Gutcho, p. 5. Noyes Data Corporation.Google Scholar
  2. Boyle, SJ. 1973. Prepared Snack Foods. Food Technology Review No. 2, ed. M. Gutcho, p.6. Noyes Data Corporation.Google Scholar
  3. Kueneman, W., Willard, MJ. 1965. Evolving snack technology. Cereal Science Today, 14 (6). 10.Google Scholar
  4. Nibbit Products Association. 1979, US. Patent Specification 3220852.Google Scholar
  5. Pauk, AA., Southgate, D.A. 1978. The Composition of Foodstuffs. H.M.S.O., London, U.K.Google Scholar
  6. Ranken M.D. (ed.) 1988. Food Industries Manual, 22d edn, Chapter 6 Blackie, London and Glasgow, and Van Nostrand Reinhold, New York.Google Scholar
  7. Society of Chemical Industry. 1958. Fundamental Aspects of the Dehydration of Foodstuffs. London, U.K.Google Scholar
  8. Willard, Miles.Jamison. 1972. U.S. Patent Specification 1264350.Google Scholar
  9. Willard, M.L, Kluge. G. 1965. Evolving snack technolopy. Cereal Science Today, 14 (6) 8.Google Scholar

Copyright information

© Van Nostrand Reinhold 1990

Authors and Affiliations

  • Michael John Lawes

There are no affiliations available

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