Third generation extruded snacks with ancient grains : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand. Embargoed until 1 September 2017
Third generation (3G) is a term that refers to the levels of processing used to produce a finished product.
A 3G snack product starts with a starch based recipe that is extrusion cooked, formed into a dense
shaped pellet and then dried. At this point, it is referred to as semi or half product because it needs to
be further puffed to develop its texture and flavour. The objective of this project was to develop an
unflavoured cereal-based 3G snack formulation with ancient grains. The snack must be unique in shape
and suitable for hot air-puffing.