ABSTRACT
As a result, formulations can be altered to reduce the cost of raw materials and improve product attributes. In addition, because of the demand for newer foods, several preprocessing and postprocessing operations like moist heating, frying, drying, toasting, baking, —avoring, and coating have been added to make the products more attractive in terms of taste, texture, mouthfeel, and nutritional status; and also by creating different shapes and serving special purpose(s). It is thus obvious that many raw materials can be processed with the possibility of production of different products. Hence, it is desirable to discuss the raw materials with speci•c reference to products.
