UNIT - I GRAIN BASED SNACKS Snack Food: Definition, Classification Technology for whole grains snack – roasted, toasted, puffed, popped, flaked Technology for coated grain snacks – salted, spiced, sweetened Technology for batter-based and dough-based products Technology for formulated products – chips, wafers, papads, instant pre-mixes UNIT - II HORTICULTURE PRODUCE-BASED SNACKS Technology for fruit-based snacks Technology for vegetable-based snacks Technology for coated nuts UNIT - III EXTRUSION TECHNOLOGY Definition and objective of extrusion, Functions of extruder, Advantages of extrusion, Types of extruders: Single screw classification on the bases of shear, heat generation Twin screw extruders- Classification, advantages and disadvantages. UNIT - IV EXTRUDED SNACKS Formulation and processing technology Colouring and Flavouring Packaging Machinery and Equipment, Use and Care UNIT – V Different equipment used for frying, Snack food technology: Major and minor, different methods used for preparation of snack foods. Baking and drying, toasting and flaking, popping blending coating, chipping REFERENCE: 1. Edmund WL. Snack Foods Processing. AVI Publication 2. Frame ND. 1994. The Technology of Extrusion Cooking. Blackie Academic 3. Gordon BR. 1997. Snack Food. AVI Publication 4. Samuel AM. 1976. Snack Food Technology. AVI Publication Course Outcomes: Student will be able: a) To gain knowledge of basic knowledge of extruded foods. b) To gain knowledge of basic knowledge of snack foods. c) To understand different types of equipment, involve in various extruded industry. d) To determine the preservation methods suitable for different extruded foods. e) To get knowledge of extrusion and methods to increase their shelf life.