Abstract
Background
In India, the sand roasting technique is widely used by street food vendors, villagers and cottage industries for making various value-added food products from different cereals, millets and legumes. The traditionally produced sand-roasted products are commonly utilized as ready to eat snacks or for the preparation of various other snacks.
Results
During the high-temperature short-time treatment of sand roasting, the produced products are bestowed with characteristics such as higher puffing, crispiness, volume, and improved color, aroma, flavor and texture. In terms of nutrition, the roasting process enhances the carbohydrate and protein digestibility, β-glucan extractability, levels of dietary fiber, minerals, and antioxidants and reduces the inherent antinutrients levels in cereals and legumes. In addition, the complete destruction of seed microflora enhances the shelf life and thus consumer acceptance. The sand-roasted products act as prebiotic dietary fiber and serves as an alternative to polished grains for the consumers. Thus, the simplest, inexpensive, traditional sand roasting method of dry heat application is used for making precooked ready to eat weaning foods and preparation of cost-effective dietary pediatric and geriatric formulations. The technique is also employed for roasting various beans, fryums, nut, and pulse decortication and as a pretreatment process for tamarind kernel powder production, while the sand baking method is widely used for baking cakes, vegetables, meat, fish, eggs and starchy tubers.
Conclusions
The techniques of sand roasting and baking are gaining importance as cheap, effective, oil-free, healthier ways of cooking. However, further studies are needed on micronutrient availability and functional food development for community nutritional disorders. Also, the residual silica levels and difficult working environment mandates the development of energy-efficient and high-output-orientated technologies such as continuous, microwave, and fluidized bed roasters.
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