Corn-based snacks
1983
Stauffer, Clyde E.
Corn-based snacks are popular with consumers (over $1.1 billion in 1980 retail sales), and fall into 3 groups: popped from whole (corn) kernels; extruded from cornmeal; and baked and fried from masa. Baked and fried snacks are the most popular (e.g., corn chips, tortilla chips) which reflects the increased appeal of Mexican foods. The methods used to produce corn snacks are described. Corn snacks are good sources of calcium (calcium oxide (lime) is used in preparing the basic masa dough). One company puts nutrient labels on their corn products (a nutrient value chart compares Doritos to other food sources). Some snacks contain less sodium than other foods considered nutritious (e.g., cottage cheese). These snacks can make a positive contribution to the diet. (kbc)
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