Snack third-generation

Third generation snack pellets are formed and partially cooked by extrusion, then puffed by frying or baking. Product moisture levels are often somewhat higher than for extmsion-puffed snacks. A critical temperature of 7Q-80°C was required to gelatinize cassava-based shrimp pellets (Seibel and Hu, 1994). 

There are basically two families of snack items obtained with thermoplastic extruders the direct expanded snacks and the third-generation snacks produced from pellets or half-products obtained after the sequential cooking and forming extrusion steps. The direct extruded types are subdivided into baked puffs and fried puffs (Rooney and Sema-Saldivar 2003, Serna- Saldivar et al. 2008). 

FIGURE 12.7 Flowchart of the manufacturing process for the production of pellets and third-generation snacks. 

What are the differences between first-, second-, and third-generation snacks ... 

Third-generation snacks Snack food category also known as half-products or pellets. This includes all intermediate or half-products made via thermoplastic extrusion that need further processing to reach consumers. The resulting pellets are usually fried or baked and flavored before packaging. 

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