The Experts below are selected from a list of 8421 Experts worldwide ranked by ideXlab platform

Pawan Singh Takhar - One of the best experts on this subject based on the ideXlab platform.

  • optimization of processing conditions to reduce oil uptake and enhance physico chemical properties of deep fried rice Crackers
    Lwt - Food Science and Technology, 2009
    Co-Authors: Jirawan Maneerote, Athapol Noomhorm, Pawan Singh Takhar
    Abstract:

    Abstract Physico-chemical properties of fried rice Crackers were studied as a function of fish powder content, processing conditions, frying temperature and frying time. The results showed that addition of fish powder content at 5, 10 and 15 g/100 g reduced the oil uptake by approximately 10, 14 and 22 g/100 g (db), respectively in comparison to the control without fish powder. The deep fried rice Crackers mixed with fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk density in comparison to the control sample. The color parameter, L ∗ of fried rice Crackers decreased with increase in fish powder content. In contrast, a ∗ and b ∗ values increased with increase in fish powder content. The moisture content of deep fried rice Crackers decreased with increase in frying temperature and frying time. The oil uptake in fried rice Crackers increased with increase in frying time but decreased with increase in frying temperature. With increase in frying temperature and time, the texture of rice Crackers became harder, the bulk density increased, and the expansion ratio decreased. The optimum conditions resulting in desirable physico-chemical properties and minimum oil uptake were rice Crackers with fish powder content of 9 g/100 g, fried at a temperature of 220 °C for 60 s.

Safaa S Abozed - One of the best experts on this subject based on the ideXlab platform.

  • functional and antioxidant properties of novel snack Crackers incorporated with hibiscus sabdariffa by product
    Journal of Advanced Research, 2015
    Co-Authors: Zahra S Ahmed, Safaa S Abozed
    Abstract:

    The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR (0%, 1.25%, 2.5%, 3.75%, and 5.0%) in Crackers to enhance dietary fiber and antioxidant content. Physicochemical properties, antioxidants activity, nutritional quality, sensory profile and microstructure properties of samples containing HSR were examined and compared with control Crackers. Cracker protein and fat levels decreased as HSR increased from 0.0% to 5% while ash increased. The total dietary fiber DF increased from 3.36% to 8.17% where the highest DF was reached at 5% HSR. The content of phenols increased from 5.99 to 17.57 mg/g and total flavonoid content increased from 49.36 to 104.63 mg/g of Crackers incorporated with 5% HSR. DPPH radical scavenging activity increased two fold by increasing HSR up to 5%. HSR containing Crackers exhibited darker L values than none/less HSR containing ones. In sensory ranking tests, acceptable Crackers with pleasant flavor were obtained by incorporating up to 3.75% HSR into the cracker’s formula. Crackers prepared with 5% HSR received the poorest sensory rating compared to non/less HSR enriched cracker. Scanning electron microscopy (EM) images of the prepared Crackers revealed marked changes caused by incorporating HSR as upon HSR addition the surface was observed to be scratched, cracker and rougher. Overall results suggest that HSR is a potential functional food ingredient high in fiber content and antioxidants activity that may be processed into flour and used in food applications, such as baked goods.

Mindy Gerlat - One of the best experts on this subject based on the ideXlab platform.

  • development of gluten free cracker snacks using pulse flours and fractions
    Food Research International, 2010
    Co-Authors: Jeeyup Han, Jennifer A M Janz, Mindy Gerlat
    Abstract:

    Abstract With nearly two million North Americans suffering gluten intolerance, the objective of this study was to develop gluten-free, pulse-based cracker snacks that exploit the anti-allergenic and health-enhancing nature of pulses ingredients. Nine commercially available pulse fractions (chickpea, green and red lentil, yellow pea, pinto and navy bean flours and pea protein, starch and fibre isolates) were evaluated in a model cracker formulation. Early prototype Crackers exhibited light colour, good flavour, and crisp texture. Based on its acceptability data, processing characteristics and consultation with an industry partner, the chickpea cracker formulation was advanced to a commercial-scale processing trial. The physical and nutritional characteristics of these pulse Crackers were similar to existing products on the market. The products were scored highly during consumer acceptance testing. Interestingly, the % daily values per serving of iron in the chickpea Crackers were 3–6 times higher than existing products. Based on these findings, pulse-based, gluten-free Crackers have good potential for both consumer appeal and imparting health benefits.

Harry Levine - One of the best experts on this subject based on the ideXlab platform.

  • Cookie- Versus Cracker-Baking-What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography
    Critical Reviews in Food Science and Nutrition, 2014
    Co-Authors: Meera Kweon, Louise Slade, Harry Levine, Diane Gannon
    Abstract:

    The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and Crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

  • development of a benchtop baking method for chemically leavened Crackers ii validation of the method
    Cereal Chemistry, 2011
    Co-Authors: Meera Kweon, Louise Slade, Harry Levine
    Abstract:

    ABSTRACT A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened Crackers. Using a diagnostic formula and procedure, dough rheology was analyzed to evaluate the extent of gluten development during mixing and machining. The effects of enzymes on cracker-baking performance were explored to assess the impact of damaged starch and pentosans (arabinoxylans). Validation of the method for predicting gluten functionality and performance was conducted using various flours. Cracker dough rheology, measured in the direction of sheeting, showed a positive correlation with the ratio of cracker height to dough weight, but a negative correlation with the ratio of cracker width to length. Use of α-amylase and xylanase demonstrated the improving effects of enzymes on cracker-baking performance of flour resulting from decreased dough crumbliness and increased cracker height. Flour gluten performance ratio of lactic acid solvent ret...

  • development of a benchtop baking method for chemically leavened Crackers i identification of a diagnostic formula and procedure
    Cereal Chemistry, 2011
    Co-Authors: Meera Kweon, Louise Slade, Harry Levine
    Abstract:

    ABSTRACT A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened Crackers. To identify a diagnostic cracker formula, the effects of leavening system (sodium bicarbonate, monocalcium phosphate, and ammonium bicarbonate), sugar concentration (%S), and total solvent (TS) on cracker-baking performance were explored. From preliminary experiments to establish a production procedure, 10 min of dough-mixing time, a cord-weave baking mesh, and a 500°F oven temperature were selected. For the leavening system, increasing ammonium bicarbonate (ABC) level at constant sodium bicarbonate (soda) and monocalcium phosphate (MCP) levels resulted in increased cracker height. For the diagnostic formula, 1.25 g of soda, 1.25 g of MCP, and 1.25 g of ABC were selected, based on 100 g of flour. As the sugar concentration in the cracker formula, at constant total solvent (38 TS), decreased to <20%, the resulting cracker dough became softer...

  • The food polymer science approach to flour functionality and ingredient technology in biscuit baking
    Macromolecular Symposia, 1999
    Co-Authors: Harry Levine, Louise Slade
    Abstract:

    An overview is made on the food polymer science approach developed by the authors. The quality and performance of flours for the production of cookies and Crackers have been shown to depend upon the major functional polymeric components of flour: gluten protein, damaged starch, and pentosans. Of these, damaged starch and soluble pentosans in soft-wheat flours are detrimental to the commercial production of low-moisture cookies and Crackers. The detrimental effects of soluble pentosans in flours can be eliminated through the use of pentosanase enzyme in cookie and cracker doughs. Three commercialized applications of this industrial enzyme technology have been patented by Nabisco. The food polymer science approach to baking technology has also been used to study finished-product attributes such as texture, in the context of the thermomechanical properties (e.g. modulus) of glassy solid and rubbery liquid matrices. Results of various studies have clearly demonstrated that products in a glassy solid physical state (at T < T g ) are hard and crisp in texture, but upon increasing plasticization by water (such that T g is depressed below the observation T), are transformed to a rubbery or viscous liquid state, wherein textural hardness (and mechanical modulus) and crispness are dramatically reduced.

Kate Tchanturia - One of the best experts on this subject based on the ideXlab platform.

  • Biscuit, cracker and cookie recipes for the food industry
    Journal of Experimental Psychology: General, 2007
    Co-Authors: Tim Dalgleish, J. Mark G.. Williams, Ann-marie J. Golden, Nicola Perkins, Phillip J. Barnard, Cecilia Au Yeung, Victoria Murphy, Rachael Elward, Lisa Feldman Barrett, Kate Tchanturia
    Abstract:

    Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines. The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and Crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experienceCompare your recipes with over 150 included in this book - improve, refine and experimentEnhance your product development process with sample recipes from all areas of this industry including cream Crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate. Preliminaries; Contents; 1 Introduction; 2 Classification of biscuits; 3 Dough consistency; 4 Baking techniques; 6 Recipes for short doughs; 7 Recipes for extruded and deposited doughs; 8 Recipes for sponge biscuits; 9 Recipes for wafers; 10 Recipes for secondary processes; 11 Recipes for dietetic biscuits; Appendix 1 Glossary of ingredient terms; Appendix 2 Conversion tables; Appendix 3 Calculations of nutritional information; Index.