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Table 4.1 Different fruit and vegetable-based snacks. Name of product/ snack Nature of snack Major raw materials Major processing methods References Apple dried/fried slice RTE Matured apple, oil Removal of inedible portion, washing, blanching, size reduction, drying/frying Mariscal and Bouchon (2008) Apple ring RTE Matured green/ripe apples, sugar solution Cleaning, removal of central portion and seeds, cutting into circular disks, coating, osmo-drying in sugar solution and air drying, baking Rizzolo et al. (2014) and Tavera-Quiroz et al. (2015) Ash gourd based sweet petha RTE Matured ash gourd, sugar solution Cleaning and removal of skin and seeds, cutting to pieces, boiling in sugar Syrup, drying Singh, Kumar, and Rai (2011) Banana chip RTE Raw or ripe banana, hydrocolloid, oil Peeling, cutting into disks, washing, blanching, dipping in hydrocolloid dispersion, drying, frying Singthong and Thongkaew (2009) Candied fruit RTE Different fruits/pieces of fruits, sugar Cleaning, removal of inedible portions, heating with sugar solution, drying Martorell, Fernández-Espinar, and Querol (2005) Capsicum RTE/RTC Capsicum, tomato, guar gum Cleaning, cutting, drying, mixing, agglomeration L

Author

Suvendu Bhattacharya

Publisher

Elsevier

Published

2023

Language

EN