Cracker Biscuits Research Articles

Production of cracker biscuits using high-protein Australian Noodle Wheat (ANW)

Australian Noodle Wheat (ANW) is soft-grained wheat primarily grown to suit the production of Japanese udon noodles. ANW with grain protein content above 11.5% (11% m.b.) is classed as ANW2 and traded at a discounted price due to no specific end-use. This study hypothesizes that off-graded ANW2 is suitable to produce cracker biscuits. Evaluation of ANW with 9.7–15.0% protein content shows that those above 11.5% make crackers with higher stack height and lower checking rates. ANW extensibility (r = 0.5, p < 0.05) and development time (r = 0.7, p < 0.01) correlate positively with stack height. The raw dough weight correlates negatively with checking (r = −0.8, p < 0.001), but positively with glutenin (r = 0.5, p < 0.05), α/β-gliadins (r = 0.6, p < 0.05), maximum resistance (r = 0.6, p < 0.05) and development time (r = 0.6, p < 0.01). The α/β-gliadins, maximum resistance and development time correlate negatively (r = 0.5, p < 0.05) with checking. The cracker qualities are not related to glutenin to gliadin ratio, proportions of ω- and γ-gliadins and unextractable polymeric protein. ANW with high protein content contributes to the high extensibility with adequate dough strength required to achieve good cracker stack height while favorably lowering checking rates. ANW2 containing 12–13.0% protein content is ideal for cracker making. This study shows the advantage of applying downgraded ANW in crackers; this may increase its value and benefit the farming industry and biscuit manufacturers.

Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan).

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α‐amylase and α‐glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases.

Were policies in Brazil effective to reducing trans fat from industrial origin in foods?

ABSTRACTOBJECTIVE To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy.METHODS Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector.RESULTS Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger (fast food), 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted.CONCLUSIONS Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat.

Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

Comparative Study on Chemically and Biologically Raised Crackers Biscuits

The experiment was conducted to the comparative study of chemically and biologically raised cracker biscuit. There were two different formulas; Formula -A was biologically raised (using dry yeast) and Formula –B was chemically raised (using sodium bicarbonate, no yeast) crackers. For analyzing the quality of products, samples were collected from different points of the plant and conducted physical, chemical and organoleptic test. From physical test report it is found that the appearance, texture, color and flavor are better for formulation – A than the formulation – B. According to chemical test report it are found that oven moisture, Packing moisture, Fat and Ash were 1.9%, 2.8%,24.0% and 0.93% respectively of formulation – A and 2.0%, 3.1%, 24.2% and 0.92% respectively for formulation – B. From the panel test report 66.66% group voted the formula –A and 33.33% group voted the formula – B by the team -1 and secondly we form teamed – 2 by rearranging the team members of one and two. According to team-2 83.33% group voted the formula –A and 16.66% group voted the formula – B. All the test reports supported that biologically raised crackers biscuits was better than the chemically raised crackers biscuits.DOI: http://dx.doi.org/10.3329/jesnr.v6i2.22103 J. Environ. Sci. &amp; Natural Resources, 6(2): 97-100 2013

Exposure to deoxynivalenol, Ht-2 and T-2 toxins by consumption of wheat-based product in southern Brazil

Trichothecenes are a group of mycotoxins found in wheat infected by Fusarium fungi during cultivation. Wheat flour is one of the main vehicles for mycotoxin introduction into the industrial environment, and is raw material of various bakery products, such as pasta, cakes, breads and biscuits. The objective of this study was to evaluate the occurrence of DON, HT-2 and T-2 toxins in Cracker biscuits produced in southern Brazil. For this purpose, the method for simultaneous determination of trichothecenes DON, HT-2 and T-2 toxins was standardized. The determination of trichothecenes A and B was carried out by HPLC-DAD, using ACN: H2O (96:4, v/v) as mobile phase. The recoveries of DON, HT-2 and T-2 toxins in biscuits were 99%, 84%, and 81%, whose matrix effect increased the signal by 14%, 3%, and 10%, respectively. The study showed that 18 of 23 samples were contaminated with DON (378–5295 μg kg−1); of which 22% were above the maximum limit established by Brazilian law. The T-2 and HT-2 toxins were not detected in the samples. Considering the contamination the maximum DON level that can be ingested through the consumption of Cracker biscuits is 0.08 μg kg−1 body weight per day. These results demonstrate the importance in establishing the actual consumption of wheat based products in Brazil, since these products are widely consumed by different age groups of the population.

Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p&lt;0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits. © 2014 JSR Publications. SSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i3.16531 J. Sci. Res. 6 (3), 521-530 (2014)

Effect of Moringa oleifera Leaf Meal as Replacement for Oxytetracycline on Carcass Characteristics of the Diets of Broiler Chickens

Aims: The need to seek for a goodoption to the costly oxytetracycline necessitated the reason for conducting this study. Hence, the study was carried out to assess the effect of Moringa oleifera leaf meal as a replacement for oxytetracycline on the carcass characteristics of broiler finishers. Study Design: The design of the study was a completely randomised design. Place and Duration of Study: The experiment lasted for eight weeks. One hundred and eight one-day-old mixed-sex arbor acres birds were used for the study. The study was carried out at the Poultry Unit of the Teaching and Research Farm, University of Ibadan, Nigeria. Methodology: Previous studies used different inclusion levels of Moringa oleifera leaf meal, while graded levels, different from previously reported levels of inclusion were used in this study. Four dietary treatments were formulated and each treatment had three replicates with nine birds per replicate. The experimental diets contained 250g of oxytetracycline per 100kg of feed for treatment 1 (T1), 200g, 400g and 600g of Moringa oleifera leaf meal per 100kg of feed for treatments 2 (T2), 3 (T3) and 4 (T4) respectively. Fresh feeds and clean and cool water were served for the birds ad libitum throughout the experimental period. The birds were raised on a deep litter system. At the end of the study, Original Research Article Annual Research & Review in Biology, 4(2): 423-431, 2014 424 two birds were selected from each replicate, and slaughtered by severing the jugular veins with a sharp knife. Weights of various recognised parts and organs were taken and recorded accordingly. Proximate composition of the experimental diets and faecal samples were determined according to the standard method of (A.O.A.C.). Organoleptic test was carried out on the experimental broiler chickens to determine their quality in terms of taste, colour, and tenderness. Samples were prepared from the breast muscle of each replicate. Ten taste judges were used. After each treatment the judges were served cracker biscuit which was used to neutralize their bud before taking another treatment. Data obtained were subjected to one way of analysis of variance using SAS statistical package, while significant differences among the means were separated using Duncan Multiple range test. Results: The result revealed that the adding of Moringa oleifera leaf meal in the diets of the experimental broiler chickens had no significant effect on the carcass qualities of the birds except for breast, drumstick, spleen and heart. Higher mean values of slaughter weights were however recorded for birds fed diets containing Moringa oleifera leaf meal. Conclusion: It is thus concluded from the results of the study that feeding Moringa oleifera at the included levels in this study had no negative influence on the carcass quality but rather improved the breast and drum stick of broiler finishers. Hence, it is recommended as a good feeding ingredient for broiler birds.

Use of Orange Residue in Developing Type Cracker Biscuits

Use of Orange Residue in Developing Type Cracker Biscuits

Análise descritiva por ordenação: aplicação na caracterização sensorial de biscoitos laminados salgados

A Análise Descritiva por Ordenação (ADO) foi aplicada na caracterização de biscoitos cream cracker e água e sal comerciais, empregando julgadores pré-selecionados, mas sem experiência prévia em análise sensorial. O método compreendeu as etapas de levantamento e conceituação dos atributos, treinamento qualitativo e análise final, utilizando o procedimento de ordenação. Para verificação da eficiência na discriminação das amostras, o procedimento de ordenação foi comparado ao uso de escala não estruturada. Dados de caracterização instrumental de textura e cor foram comparados aos obtidos na descrição sensorial dos biscoitos. Análise Procrustes Generalizada foi utilizada na avaliação dos dados de ordenação ou escala, e os resultados da ordenação foram também avaliados por Teste de Friedman. A eficiência da equipe e a configuração das amostras foram similares no procedimento de ordenação e com o uso de escala. Após um treinamento qualitativo e uma avaliação inicial das amostras por um procedimento de ordenação, os julgadores não apresentaram divergência de comportamento, mesmo empregando um procedimento mais difícil (uso de escala). Cor e aroma de assado e sabor tostado, aroma de manteiga e sabor amanteigado, crocância (manual e na boca) e uniformidade da cor foram os atributos mais importantes na discriminação. A ADO permitiu a caracterização e a discriminação de modo concordante com a composição indicada no rótulo dos produtos e os resultados instrumentais de textura e cor.

Trans fatty acid content of Brazilian biscuits

The fatty acid composition and trans fatty acid (TFA) contents of samples of five brands Brazilian cream cracker biscuits were determined by gas–liquid chromatography, using a polar 100 m capillary column CP Sil-88 and flame ionization detection. The identification of fatty acids done by equivalent chain length for trans fatty acids. Total TFA ranged from 12.2% to 31.2% of total fatty acid and the mean was 20.1%. Trans 18:1 isomers were the major group of TFA present in all the analyzed brands, representing 83.2% of total trans isomers. The mono- trans 18:2 isomer content ranged from 1.6% to 4.2% of total fatty acids, this being the most prevalent group of trans polyunsaturated acid. The di- trans 18:2 isomer (9 t, 12 t) was found at very low levels (0.10–0.15% of total fatty acids). Trans 18:3 isomer content ranged from 0.11% to 0.75% of total fatty acids representing 24.4–75.0% of total α-linolenic acid. The results indicate that Brazilian cream cracker biscuits contain considerable proportions of trans fatty acids, both monounsaturated and polyunsaturated.

Can foods with added soya-protein or fish-oil reduce risk factors for coronary disease? A factorial randomised controlled trial

To develop functional foods which are capable of reducing key risk factors for coronary heart disease in an at risk population. The specific hypothesis tested here was that providing bread, cracker biscuits and snack bars fortified with DHA (long-chain omega 3) and soya-protein would havd a positive impact on cholesterol and blood pressure. A pragmatic, double-blind, factorial placebo-controlled randomised trial recruiting 213 middle-aged men and women with untreated elevated total cholesterol or blood pressure. The factors examined were the effect of giving supplies of bread, cereal bars and cracker biscuits fortified with 2 g fish oils (DHA, 22: 6n-3), or 25 g soya-protein (containing 50 mg of isoflavonoids) for five weeks. Primary and secondary outcomes included total, low-density and high-density cholesterol (HDL-C), and systolic and diastolic blood pressure. Compliance was assessed using biomarkers and food intake histories. DHA enriched foods increased HDL-C by 6.0% (95% CI 2.5%, 9.6%) but had no effect on total or low-density cholesterol or blood pressure. Overall, soya-protein did not influence any of the outcomes assessed. However, in women only, soya-protein increased systolic blood pressure by 5.9% (95% CI 1.73, 9.9%). Adding DHA (fish-oils) to staple foods might supplement existing methods to help reduce CVD morbidity and mortality. However, these findings highlight the importance of ensuring that functional foods do not present any harms to particular subgroups within a general population, if they are to be made freely available to consumers. This latter point requires further attention by the research community in relation to soya-protein.

Determination and validation of dietary fiber in food by the enzymatic gravimetric method

An adequate and validated method for the analysis of any nutrient is a fundamental step in achieving a good analytical result. The purpose of this study was to analyze dietary fibers (DF) and validate the results without the availability of a standard reference material (SRM). Ten samples of cracker biscuits in duplicate were analyzed using the enzymatic–gravimetric method. To validate, cracker biscuit was used as a matrix food and a fiber-rich product (47.63%) was used as a secondary reference standard (SRS). Three aspects were evaluated: (1) Precision—Samples from 10 assays in two lots of cracker biscuits and in the RS; (2) Accuracy—recovery test on biscuit plus three quantities of SR: 1.5, 2.5 and 5.0 g in 50 g of biscuit, (3) Linearity—recovery curve, through the correlation coefficient ( R 2). Results obtained for coefficient of variation were 4.89 and 4.10% for biscuits and 1.37% for the RS, showing a good precision of approximately 20%. The accuracy values obtained were 4.10, 4.90 and 6.55 g/100 g, which represents recoveries of 101, 108 and 110%. These results indicate acceptable accuracy, since the replicates of the fortified samples showed analyte recovery within the acceptance range of 70–120%. The correlation coefficient ( R 2) was 0.9999 indicating an excellent linearity in the method's response. The conclusion is that DF results obtained through the EGM method are reliable, considering the cracker biscuit sample parameters analyzed.

CULTURAL DIFFERENCES IN DEGREE OF LIKING OF ASIAN WHITE RADISH (RAPHANUS SATIVUS L.)

ABSTRACTAsian white radish processed foods are commonly consumed in Japan and Korea and are increasingly available in many Western countries. The major flavor constituent of Asian white radish, 4‐methylthio‐3‐trans‐butenyl isothiocyanate (MTBITC), was extracted as an oil and added in varying concentrations to an unflavored cracker biscuit. Untrained taste panels of Japanese, Korean and Australian nationals were presented with treated biscuits and their concentration preference for MTBITC determined. The taste preferences (degree of liking) of the Japanese and Koreans differed markedly with the Japanese preferring biscuits containing 110 μmole MTBITC/100 g while the Koreans preferred &lt; 50 μmole/100 g (the lowest concentration tested). The difference is attributed to the Korean use of Asian white radish in highly spiced foods compared to the Japanese use without the addition of strongly flavored ingredients. The Australians also preferred &lt;50 μmole/100 g but this was probably due to unfamiliarity with eating white radish.

Evaluation of the synergistic impact of milk whey and okaraon cracker biscuits properties

Evaluation of the synergistic impact of milk whey and okaraon cracker biscuits properties

Efficiency of antioxidants from natural sources in bakery products

A soda cracker biscuit was processed using a fine powder of marjoram, spearmint, peppermint and basil, and their purified ether extracts as natural antioxidants. Addition of purified ether extract of each of the four plant materials gave an excellent antioxidant effect on the biscuit compared with the effect of BHA at concentrations of 0·01, 0·02, and 0·03%. Addition of a fine powder of all plant materials at 0·5% gave an antioxidant effect on the biscuit, compared to the control sample. Addition of a 1% mixture of equal amounts of the four plant powders caused a pro-oxidant effect in the biscuit.

Fracture testing of cream cracker biscuits

A modified shear press fitted with a 70 × 3 mm perspex blade proved satisfactory for measuring the resistance to fracture of cream cracker biscuits. The results indicated that biscuit orientation in relation to the fracture edge had a bearing on the fracture force obtained. Tests on five commercial cream cracker brands showed statistically-significant different resistance to fracture between the brands and some packs also showed high within-pack variation in fracture resistance. Over-baked cream crackers were more resistant to fracture than under-baked ones.

Sodium and potassium levels in Australian processed foods.

We analysed 118 foods available in retail outlets in Sydney for their sodium and potassium content. The concentration of sodium in the types of food examined was (from highest to lowest); salami, ham, luncheon meat, corned beef, liverwurst, breakfast cereals, cracker biscuits, frankfurters, cheese, crispbread, bread, sweet biscuits, canned vegetables, cheesecake and frozen vegetables. There were large variations within some of these groups, especially cheese and breakfast cereals. We have summarized data recently published on 250 other foods. The concentration of potassium was highest in bran-based breakfast cereals and lowest in cheese.

The effect of chickpea (&lt;i&gt;Cicer arietinim&lt;/i&gt;) husk on the properties of cracker biscuits

Chickpea (Cicer arietinim) husk was extracted by non-alkaline aqueous extraction process. The residual extracted husk was dried in a cabinet drier and finally ground. Both fresh husk and processed husk were analyzed for their composition. The processed husk (extracted ground husk) was incorporated into formulations of cracker biscuits at 0- 20% replacement levels of wheat flour and baking functionalities were evaluated. The studies on the effects of processed husk on biscuit’s qualities showed that the highest spread ratio of biscuits was achieved with 3% processed husk. Analysis of cracker biscuits containing various percentage of processed husk showed that biscuits with increasing level of processed husk had higher ash, fat, moisture and crude fiber content, while lower protein and total carbohydrate content. The amount of crude fiber content of biscuits significantly increased with the incorporation of processed husk when compared with conventional biscuits. The cracker biscuits containing various percentages of processed husks were evaluated for their sensory attributes. The results revealed that cracker biscuits containing 5% processed husk secured the highest score for overall acceptability among other substitution levels. Keywords: Chickpea husk; Cracker biscuits; Crude fiber; Baking propertiesDOI: 10.3329/jbau.v8i1.6412J. Bangladesh Agril. Univ. 8(1): 147-152, 2010