Description
A study of Development, characterization and storage behavior of fiber rich extruded snack food was carried out in three phases with an overall objective to develop an extruded snack food which would be organoleptically fit for consumption and marketable. During storage, remarkable changes were observed in structural orientation of the fibre and cellular components of the unfried, fried and seasoned extruded snack food. The study revealed profound change in the structural orientation of the fibre and cellular components of the extrudates during storage in the unfried extruded snack foods. Similar pattern was observed in case of fried and seasoned extruded snack foods during the storage period.
