Mysore/Mysuru: The CSIR-Central Food Technological Research Institute (CFTRI) released a host of snack food products (wafers) on the last day of its week-long ‘One Week One Lab’ (OWOL) campaign that concluded on July 7 evening.

They include chicken, egg, fish, meat and prawn wafers. These products are intended to be used as snack foods and offer the convenience of being readily fried in any cooking oil or used in a dehydrated form as a ready-to-fry option. The versatility and potential use of these wafers in school feeding programmes are also highlighted.

The wafers can be prepared in a uniform shape with a thickness ranging from 1.5 to 2 mm. They contain high-energy materials and can be fried under normal cooking conditions. Packaging options include flexible pouches with low moisture and oxygen transmission rates, ensuring product freshness and shelf life.

Market potential

All wafers have excellent market potential due to their nutritional composition. These products offer a sufficient quantity of carbohydrates, proteins, and minerals, making them attractive to consumers seeking a wholesome snack option. The market potential for these products is further enhanced by their suitability for school feeding programmes, where nutritional value and ease of preparation are crucial factors.

All the required raw materials for the production of these wafers are readily available domestically. The raw materials used meet the general Food Standards, ensuring quality and safety in the manufacturing process. These wafers have the opportunity to capture a significant share of the snack food market.

The manufacturing process for Chicken wafers, which can be assumed as representative of all the wafers, involves the following steps: De-boning, mixing, cooking, cooling, curing, storing, drying and packing. These steps ensure the production of high-quality wafers with optimal texture and taste.

The use of locally available raw materials and adherence to food standards ensure both affordability and quality. The manufacturing process guarantees the production of consistent and appealing wafers for consumers.

Transglycosylating α-glucosidase

The CFTRI has also developed transglycosylating α-glucosidase is an enzyme used in producing isomaltooligosaccharides (IMO), a low-calorie sweetener and filler in the food industry. It is produced through fungal fermentation using an Aspergillus spp. strain.

The process involves optimising fermentation parameters and downstream processing to obtain the enzyme powder. Safety evaluations confirm the absence of toxins and the enzyme has been characterised as a novel GH31 class glycoside hydrolase. The wastewater from the process meets prescribed limits and the enzyme remains stable in powder form for over a year when stored at 4°C.