Alifia N Fadila
2001541831
LA46
EXTRUDED SNACKS
Extruded snacks are snacks that fall into the category of expanded snacks.
Extruded snacks are usually light will low bulk density and seasoned with array of
flavors, oils, and salt. The manufacturing process are consisting of blending the
ingredients with water and then being fed into the extruder. In the extruder, the
mixtures are compressed with the work performed on the mix during extrusion being
transformed into heat. The combination of pressure and heat causes the mix to
become very viscous, and as it passes through the extruder heads, the superheated
moisture instantaneously vaporizes, resulting in puffing of the product.
INDEX OF FAILURE
The index of failure of extruded snacks are loss of crispiness, and the
development of stale and/or oxidized and rancid flavors and odors can also be a
problem limiting the shelf life of certain extruded and puffed snacks.
PACKAGING
The major of index failure of extruded snacks is loss of crispiness, therefore it
needs a package that provides good barrier to water vapor. The critical aw for
extruded rice snacks has been reported to be 0.43, which corresponds to 6.5%
moisture content (Chauhan and Bains, 1990). A report on the effects of aw on the
textural characteristics of puffed rice cakes indicated that rice cake lost its crispness
and became tough as the aw increased above 0.44, a critical point with respect to
texture. The critical aw for puffed corn curl has been reported as 0.36 which
corresponds to a moisture content of 4.2 g H2O per 100 g solids (Katz and Labuza,
1981). The initial aw of this product was 0.082 with a corresponding moisture content
of 1.83 g H2O per 100 g solids.
CHOCOLATE
Chocolate is a suspension of finely ground, roasted cocoa beans or cocoa mass
and sugar particles in cocoa butter (the lipid fraction of the cocoa mass). Milk
chocolate is similar but with the addition of whole milk powder. Cocoa beans are
roasted to develop flavor and then ground to liberate some fat. Other ingredients are
mixed in and the particles further reduced in size to a maximum of about 30 μm.
INDEX FAILURE
Chocolates are very sensitive to temperature. Cocoa butter has characteristic
of melting between 30°C and 35°C and is responsible for the fast meltdown of
chocolate in the mouth. If melting and subsequent solidification occur, then the
surface texture becomes rough. If the temperature oscillates just below the melting
point, then fat will move from the body of the chocolate to the surface, giving rise to a
defect known as fat bloom.
1
2001541831
LA46
EXTRUDED SNACKS
Extruded snacks are snacks that fall into the category of expanded snacks.
Extruded snacks are usually light will low bulk density and seasoned with array of
flavors, oils, and salt. The manufacturing process are consisting of blending the
ingredients with water and then being fed into the extruder. In the extruder, the
mixtures are compressed with the work performed on the mix during extrusion being
transformed into heat. The combination of pressure and heat causes the mix to
become very viscous, and as it passes through the extruder heads, the superheated
moisture instantaneously vaporizes, resulting in puffing of the product.
INDEX OF FAILURE
The index of failure of extruded snacks are loss of crispiness, and the
development of stale and/or oxidized and rancid flavors and odors can also be a
problem limiting the shelf life of certain extruded and puffed snacks.
PACKAGING
The major of index failure of extruded snacks is loss of crispiness, therefore it
needs a package that provides good barrier to water vapor. The critical aw for
extruded rice snacks has been reported to be 0.43, which corresponds to 6.5%
moisture content (Chauhan and Bains, 1990). A report on the effects of aw on the
textural characteristics of puffed rice cakes indicated that rice cake lost its crispness
and became tough as the aw increased above 0.44, a critical point with respect to
texture. The critical aw for puffed corn curl has been reported as 0.36 which
corresponds to a moisture content of 4.2 g H2O per 100 g solids (Katz and Labuza,
1981). The initial aw of this product was 0.082 with a corresponding moisture content
of 1.83 g H2O per 100 g solids.
CHOCOLATE
Chocolate is a suspension of finely ground, roasted cocoa beans or cocoa mass
and sugar particles in cocoa butter (the lipid fraction of the cocoa mass). Milk
chocolate is similar but with the addition of whole milk powder. Cocoa beans are
roasted to develop flavor and then ground to liberate some fat. Other ingredients are
mixed in and the particles further reduced in size to a maximum of about 30 μm.
INDEX FAILURE
Chocolates are very sensitive to temperature. Cocoa butter has characteristic
of melting between 30°C and 35°C and is responsible for the fast meltdown of
chocolate in the mouth. If melting and subsequent solidification occur, then the
surface texture becomes rough. If the temperature oscillates just below the melting
point, then fat will move from the body of the chocolate to the surface, giving rise to a
defect known as fat bloom.
1
