Advances in Puffing Technologies for Ready-to-Eat Cereal Snacks: A Comprehensive Review

Abstract

The demand for healthy snacks are growing in which Ready-To-Eat (RTE) are common and in RTE puffed grains have grown in demand due to customer preferences in consumption of nutritious low fat food, this review provides basic puffing method for grains such as sand puffing, gun puffing, extrusion, microwave, and hot air puffing, highlighting their effects on texture, expansion, and nutritional quality, Different grains used in puffing are checked to its suitability and its seen that its nutritional value does not get depreciated in processing, This review also discusses advancements in puffing machinery, emerging market trends, and the sustainability aspects of puffed grain production. Sensory evaluation procedures and storage methods are assessed to assure quality maintenance. While modern puffing processes boost productivity and product quality, further study is needed to minimize energy usage, reduce environmental effect, and investigate innovative grain varieties for healthier snack formulations. This review highlights technological innovations that enhance energy efficiency and nutritional quality, providing a framework for future sustainable snack production.