ABSTRACT
One of the chief uses of dry-milled fractions of cereal grains is for the manufacturing of breakfast cereals and snacks. The new trend of these industries is the production of highly nutritious foods rich in dietary fiber, nutraceuticals, and micronutrients. Both families of products are obtained following similar operations but differ in formulation. Breakfast cereals are usually flavored with sugars or sweeteners and enriched with vitamins and minerals, whereas snacks are usually salty and rich in fat. The fat is absorbed by the base product during frying and flavoring. This is the main reason these foods are considered as empty. Snacks usually contain a high energy density and sodium and are, in most cases, low in protein and micronutrients. Regardless of the process and bad image among dietitians, snacks are increasing in popularity due to their flavor, convenience, and change of food habits.
