Hollow snack product and process for preparation thereof

A process (100) for preparation of a hollow snack product, the process (100) comprising the steps of:

• a. admixing at least one base ingredient with at least one native starch and water to obtain a homogeneous mixture, wherein, the base ingredient, the native starch and the water is mixed in a pre-determined quantity such that a total quantity of starch content and starch:water ratio is maintained at pre-defined values being in the range of 14-18% by weight and 1:4 to 1:5.5 respectively within the homogeneous mixture;
• b. subjecting the homogenous mixture to a gelatinization temperature in the range of 60-90° C. followed by cooling thereof to obtain a gelatinized mixture, wherein the total quantity of starch present within the homogeneous mixture undergoes gelatinization to obtain the gelatinized mixture having gelatinized starch present therewithin;
• c. mechanically aerating the gelatinized mixture uniformly using a mechanically aerating apparatus for a time period ranging from 30-120 sec. causing air to entrap within the gelatinized starch and obtain an aerated mixture, the aerated mixture having viscosity in the range of 15,000 to 50,000 cp and being capable of forming;
• d. forming the aerated mixture using a piping apparatus into at least one cylindrical shape followed by cutting thereof to obtain a plurality of formed cylindrical pieces each having shape corresponding to the at least one cylindrical shape, and a diameter and length in the range of 5-15 mm and 20-100 mm respectively;
• and
• e. subjecting the plurality of formed cylindrical piece(s) to a 2-stage drying process using at least one dryer, wherein, in a stage-1 drying process, the formed cylindrical piece(s) are initially exposed to a temperature in the range of 100 to 160° C. until water converts into steam and expands along with expansion of entrapped air to exert an outward force from centre of the formed cylindrical piece(s) while the gelatinized starch prevents escape of the air therefrom and therethrough thereby increasing size of the formed cylindrical piece(s) along with formation of a hollow structure with closed ends, and thereafter followed by exposing to a temperature in the range of 100 to 180° C. until the moisture reduces to 1-5% by weight in a stage-2 drying process to cause dehydration and form the hollow snack product in form of a horseshoe tunnel with closed ends and having shape corresponding to the formed cylindrical piece(s) with rigid structure, crispy and crunchy texture and an Overall Acceptability Score of at least 7.5.