Gluten-free Crackers Research Articles

Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion

The use of a blend of chickpea and pumpkin seed press cake flours in the production of gluten-free crackers represents a promising strategy to address nutritional gaps and meet the growing demand for healthier gluten-free options. To test this assumption, an in vitro digestion method was employed to assess changes in total phenolic content, antioxidant activity, protein composition, electrophoretic patterns, and mineral content of gluten-free crackers formulated using these raw materials before and after digestion. The crackers were produced substituting 20% and 35% of chickpea flour by using two types of pumpkin seed press cake flour, one from virgin oil pressing (VFC) and the other from cold-pressed oil pressing (CFC). This approach aimed to assess how the treatment history of the pumpkin seed press cake flour affected the tested parameters. All samples displayed a 3- to 4-fold increase in total phenolic content after in vitro digestion. A noticeable enhancement in antioxidant activity is observed, where CFC samples showed higher values compared to VFC samples. The control sample and 35CFC sample present similar protein digestibility values (%), 76.97 and 77.05 respectively, while other crackers showed significantly lower digestibility. Incorporation of pumpkin seed press cake flours leads to a substantial increase in mineral content, notably zinc (up to 2-fold), iron (up to 40%), and magnesium (up to 2.5 fold). Overall, the study provides valuable insights into the utilization of pumpkin seed press cake as a potential source of bioactive compounds, emphasizing its significance beyond its traditional role as a by-product.

Development of gluten free crackers using water chestnut (Trapa natans) and Pearl Millet (Pennisetum glaucum)

Baked goods are favored by the public due to their widespread availability, convenience, ready-to-eat nature, and excellent storage capabilities. The study focused on developing high-quality gluten-free crackers by incorporating pearl millet (Bajra) and water chestnut flour which enhances nutritional value and is gluten free, catering to individuals with celiac disease.To Formulate Crackers with Pearl Millet and water chestnut flour. To determine the Sensory quality of the developed product. To Estimate the Proximate composition and cost of the developed product.Pearl millet flour, water chestnut flour, whole wheat flour,salt, jaggery, garlic powder, ajwain, mixed herbs, oil, and baking powder were procured from local grocery stores of Mysore and standard A.O.A.C (2005) methods for Proximate analysis and 9-point hedonic scale was used for sensory analysis.: The sensory evaluation revealed that PMC4 was highly acceptable on par with control. Proximate analysis showed that PMC4 had high phosphorous and calcium content.The study successfully developed superior gluten-free crackers with incorporation of Pearl millet and water chestnut flour. Among all the variations PMC4 was rich in phosphorous and calcium and is gluten free which caters to individuals with celiac disease.

Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics

The foremost challenge in the development of gluten-free crackers from Indonesian local tubers is their textural properties. In this work, defatted coconut flour was incorporated into purple sweet potato flour in crackers making, which aimed to improve their physical characteristics due to high fibre and protein content. The effect of margarine concentration (15, 20, and 25%) and defatted coconut flour concentration (0, 15, 30%) on hardness, fracturability, lightness (L), redness (a), yellowness (b), and moisture content were studied in a randomized factorial design experiment. Results showed that the concentration of margarine, the concentration of defatted coconut flour, and the interaction between the two factors had a significant effect (p<0.05) on hardness, fracturability, lightness, redness, and water content of crackers. Defatted coconut flour increased the hardness and the fracturability of crackers, but margarine concentration reduced both textural properties. Higher concentration of margarine and defatted coconut flour increased values of L and a, but did not affect the b value. There seemed to be a maximum concentration of defatted coconut flour and margarine the in cracker to maintain textural properties.

Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed (Sesamum indicum) and defatted-tigernut (Cyperus esculentus) composite flours

Crackers are flat, crispy, baked snacks typically prepared from wheat flour. Recently, increasing efforts are being made towards the use of novel ingredients with health, economic and nutritional benefits in the production of crackers. In this study, physical, chemical and sensory characteristics of gluten-free crackers (GFCs) developed from germinated pearl millet, defatted-sesame seed and defatted-tigernut composite flours (90:0:10, 80:10:10, 70:20:10, 60:30:10) against those of 100% wheat cracker (WHFC) were investigated. Compared to wheat flour, formulated composite flours demonstrated higher water and oil absorption capacities but swelling indices were comparable. While WHFC showed higher (P < 0.05) colour characteristics (L*, a* and b*) as well as higher weight, thickness and diameter, the GFCs exhibited improved spread ratio. The developed GFCs were also higher in ash (2.41–2.71%), fibre (3.63–4.18%), protein (9.14–12.21%), and energy (376.82–381.58 kCal/100 g) but lower in carbohydrates (67.60–69.76%). Phytates were generally low in all the crackers, whereas WHFC showed highest trypsin inhibitors (8.8 mg/100 g). GFCs containing defatted-sesame seeds had the highest calcium (2.81 mg/100 g) and lowest iron (0.17 mg/100 g) contents, respectively. In vitro protein digestibility was generally higher (P < 0.05) in the developed GFCs than wheat cracker. Mean sensory scores of > 6 on a 9-point Hedonic scale indicated that the GFCs were generally accepted by the panellists. The study revealed the potentials of composite flours prepared from germinated pearl millet, defatted-sesame seed, and defatted-tigernut flours in the production of acceptable, nutritious and healthy crackers.

Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack

ABSTRACT: Crackers were formulated with pulse flours – Chickpea and Pea along with the incorporation of Anethum Graveolens L. microgreens to develop an end product that is rich in protein, fibre, and micronutrients, gluten-free and low in glycemic index. Microgreens are tiny greens that are often harvested in an immature state that are loaded with innumerable benefits thus, Anethum Graveolens L. was utilized as a part of the study. The main goal was to develop a gluten-free snack that was rich in micronutrients due to the lack of availability of such products in the market. The crackers were inflicted to different analyses that included – sensory analysis, physicochemical analysis, proximate analysis, antioxidant analysis (DPPH Radical Scavenging Activity-DRSA and Ferric Reducing Antioxidant Power- FRAP) , texture analysis, microbial analysis, and shelf-life analysis. Results exhibited that the crackers had a remarkable consumer acceptance, were nutrient-dense, had potential antioxidant activity, minimal microbial activity, and had an extended shelf-life. The crackers weighed 3.0±1.0g per unit and the average pH of the crackers was 6.09±0.34. They were rich in protein (28.4g), dietary fibre (3.99g) micronutrients, high in antioxidants (DRSA-21.4% and FRAP-575.71 µM Fe(II)/g), and had low fat (9.19g) content per 100g of the crackers. Thus, the Anethum graveolens L. microgreen incorporated pulse-based gluten-free crackers are an ideal snack with phenomenal potential.

Innovation Snack Crackers Sorghum, Challenge and Characterization Product: A review

Abstract Background : Snack crackers can be modified into healthy snacks with the concept of gluten-free crackers for coeliac sufferers. The best design innovation for producing gluten-free snack crackers is the use of sorghum flour as an alternative to wheat. Sorghum is recommended to be safe for coeliac sufferers because it is included in the Panicoidea sub family, which is the same family as corn and millet grains. The phenolic components contained in sorghum include 3-deoxyanthocyanins, proanthocyanidins, flavones and flavanones. These components are active components that act as antioxidants, anticarcinogens and prevent cardiovascular disease. Along with these functional components, the use of sorghum flour in crackers means they can be promoted as gluten-free snacks that provide health benefits.Scope and approach: This review explain about how to develop snack crackers that contain sorghum flour as the main ingredient and the challenging in terms of formulation and processing methods. Key to the success of cracker innovation with sorghum flour is establishing which cracker characteristics are accepted by consumers, critical points at the processing stage and characteristics of sorghum flour that support the desired end product.Key findings and conclusion: Development in formulations, ingredients and process conditions is a challenge for snack cracker innovation with sorghum flour as an alternative. Presence of some antinutritional factors in sorghum such as tannins, phytates, trypsin inhibitors, and protein crosslinker can be maintain by pretreatment sorghum before its prosessed as sorghum flour. The best treatment is fermentation followed by the combination of soaking, germination, and nixtamalization. Formulation and process condition can be adjust based on viscoelasticity and consistency of snack krekers dough. It is also important to consider incorporation sorghum flour and others gluten free flour to get optimum dough consistency and viscoelasticity. Increasing the viscoelasticity of the dough can be achieved by adding functional ingredients such as protein isolate, fibre, hydrocolloid and emulsifier to improve the baking quality of gluten-free snack crackers. The incorporation of optimization hydrocolloids and other functional ingredients requires further research focused on identifying the right functional ingredients to effectively replace the function of wheat gluten. Development of gluten-free crackers is expected to be able to overcome the limitations of technology, nutritional quality and sensory properties on an ongoing basis.

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components. Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers. All produced crackers can bear nutritional claims 'high fibre', 'source of protein' and 'source of minerals'. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties.

Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers

In this study, potato flour used in gluten free cracker formulation was substituded with pseudocereal (amaranth, buckwheat, quinoa) flours, and the effects of pseudocereals on some chemical, physical and sensory characteristics of gluten-free crackers were determined. Results show that the crackers having pseudocereals had significantly higher (p < 0.05) fat, protein, insoluble and total dietary fiber, essential and non essential amino acid, and Mg contents than control sample which was produced with potato flour and potato starch. In addition, crackers having amaranth had higher (p < 0.05) Ca and P contents than control. Pseudocereal containing crackers had lower L* and higher a* values than control, and according to ΔE values, they were evaluated as extreme (another) color group than control crackers. In SEM micrographs, more cracks and pores were observed with the addition of pseudocereal flours to crackers. Therefore, hardness decreased significantly with pseudocereal flours addition in crackers. Flavor, chewiness, crispiness and overall acceptability scores of crackers having pseudocereal flours were higher than control in sensory analysis.

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.

Two strategies were combined and applied in this study to achieve a desired structure and texture of gluten free crackers and to reduce the calorie content. The first strategy is increasing structural heterogeneity of crackers and doughs and a separated-dough method was developed. A butter dough and a water dough were prepared separately and mixed together and the influence of mixing time was investigated. In the second strategy, which is the incorporation of a structuring material, powdered cellulose and fibrillated cellulose were incorporated in formulation to replace flour and pregelatinised starch with enhanced health benefits of low calorie and high fibre. Powdered cellulose played the role of the skeleton of the gluten free crackers. A laminar structure was observed in crackers when powdered cellulose was initially added to the butter dough. The crackers exhibit high thickness, hardness and fracturability and sharp sound emission which are typically observed in wheat crackers. Pregelatinised starch can be replaced by fibrillated cellulose at a lower addition level.

Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough

In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.

Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers

Cactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks. Five different crackers were formulated: C-C (control cracker prepared with 2% of commercial gums), C-CM (cracker containing 2% of CM instead of commercial gums), C-CF5, C-CF10, and C-CF15 (crackers incorporated of 5%, 10%, and 15% CF, respectively – free of commercial gums). CF characterization is also presented, demonstrating its great technological potentiality. The proximate composition of C-CM and C-CF mostly differed for ash and fiber content as compared to C-C. In general, crackers' physical properties were not impacted by CM or CF addition, except for the darker color of CF-supplemented crackers. The C-CM and CF-incorporated crackers showed higher total phenolics and antioxidant activity. Additionally, the latter samples were enhanced with carotenoids. Sensory evaluation revealed that C-CM and C-CF5 were those most accepted. Therefore, CM and CF are interesting alternatives for gluten-free cracker formulation.

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.

Developing New Gluten-Free Cracker Formulas Using Various Flour Samples

Owing to the change in lifestyle, busy consumers are increasingly purchasing convenient baked goods, such as crackers. Cereal based products particularly crackers are highly appreciated by consumers especially by children because of their crispy texture and characteristic delicious taste. In modern times, people have begun to pay more attention to issues related to healthy food consumption. Nowadays, consumers are more selective and preferring food, not only to taste, but also to take care that they contain more nutritious ingredients in terms of health and this has made it necessary to develop healthy snacks. A very important part of the currently produced crackers is manufactured using soft wheat flour. As is known, wheat flour contains gluten proteins, which hampers the use of food ingredients produced by the component in question by celiac patients. Today, food production for patient groups such as Celiac, Diabetes, Phenylketonuria, Beriberi and Pellagra are among the most important topics that the food industry and the scientists working in this field. Gluten-free cracker studies are not seen in the literature despite the fact that some studies have been carried out scientifically on the cracker which is consumed by being loved and having a long shelf life. Therefore, scientific studies on gluten-free crackers are thought to be useful and necessary. Based on this basic point, the main purpose of the study is; to develop new cracker formulas for celiac patients by using various flour samples (quinoa flour, buckwheat flour, rice flour, corn flour and semolina, almond flour, peanut flour and sesame, chickpea flour and lentil flour) in cracker production. As is known, the main factor affecting the product quality of baked goods is the flour. Because of flour is the main component of many bakery products including crackers. Another aim of the study is to examine the variations in product quality by substituting flour with other flour derivatives in the formula which is the main component of cracker quality.

Cooking water of yellow soybeans as emulsifier in gluten-free crackers

Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications of the cooking water of yellow soybeans (SCW). The SCW contained relevant amounts of minerals, representing about 10% of the recommended daily intake (in 100 g of SCW) of iron, potassium and phosphorous. On a macromolecular level, carbohydrates (both soluble and insoluble), protein and saponins were determined and associated to several functionalities: foaming, emulsifying and thickening. Incorporation of SCW in gluten-free crackers resulted in significant textural changes, increasing softness and moisture content of the product during a 2-day storage at room temperature, likely in result of enhanced water dynamics.

Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers

An antioxidant gluten-free cracker snack was developed through the inclusion of carob by-products (germ and seed peel). The levels of formulation of these two novel ingredients were optimized through their effect on nutritional, physicochemical, sensory and antioxidant parameters of the final product. The results showed that both ingredients affected significantly (P≤0.05) the studied parameters. Based on the surface response models, germ content ranging 4–14% and seed peel lower than 9% were considered optimal formulation conditions of a protein and fiber-rich product with high antioxidant activity. The incorporation of both ingredients increased significantly the antioxidant activity of the snack. However, concentration outside the optimal range of germ and/or peel had modifications in the expected color, texture and flavour of the crackers. Practical Applications The consumer demand for healthier food products is increasing. Snack food is not beyond this trend; furthermore, because of its status of convenience food, it is harder to find healthy alternatives to traditional snack food products. In this case, a gluten-free snack with optimized bioactive properties (antioxidant activity) is developed and proposed, and carob gum processing wastes are value-added by being used as ingredients, adding an environmental benefit to its production. Germ and seed peel from carob processing by-products provided protein and antioxidant activity to the formulated food products. A formulation of a snack with optimal physicochemical and antioxidant capacity was obtained.

Effects of Hemp (Cannabis sativa L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten‐Free Crackers

A mixture, simplex centroid, 2 components experimental design was used to evaluate the addition of hemp seed oil press-cake and decaffeinated green tea leaves, as functional ingredients to assess nutritional characteristics and antioxidant properties of gluten-free crackers. All samples with added hemp flour had much better nutritional qualities than the brown rice flour crackers in terms of higher protein, crude fibers, minerals, and essential fatty acids content. Likewise, all samples with added decaffeinated green tea leaves had much better antioxidant properties than crackers with no added green tea leaves. All crackers with added hemp flour had a significantly increased fiber content (39% to 249%) and decreased carbohydrate content (8.4% to 42.3%), compared to the brown rice flour crackers. All samples had antioxidant properties, even without the addition of green tea leaves. Optimization of the responses was conducted based on the maximized values for protein, fibers, omega-3 fatty acids content, as well as for the antioxidant activity and overall score. The suggested values for the addition of the hemp oil press-cake was 20% (total flour weight) with 4 g of decaffeinated green tea leaves that would provide protein content of 14.1 g/100 g; fibers content of 8.4 g/100 g; omega-3 fatty acids content of 3.2 g/100 g; antioxidant activity measured via 2,2-diphenyl-1-picrylhydrazyl value of 30.3 μmol TE/g d.w.; and an overall score of 8.9. This formulation has demonstrated potential application in the baking industry and marketing of these gluten-free crackers as a value-added functional product. Hemp seed oil press-cake as a by-product of cold-pressed oil processing and brown rice flour were used to design a functional gluten-free snack-type product-savory crackers. All crackers were high in minerals, fibers, and omega-3 fatty acids with a desirable omega-6/omega-3 fatty acids ratio. Green tea leaves were added to improve antioxidant activity, which greatly contributed to their functional properties. This qualified the crackers as a healthy snack with a minimal content saturated fatty acids and an abundance of polyunsaturated and monounsaturated fatty acids that originated from chia seeds residual oil present in the hemp flour.

Quality assessment of gluten-free crackers based on buckwheat flour

Formulation and characterization of new products – gluten-free crackers based on two types of buckwheat flour (refined and wholegrain) are presented in this study. Their proximate composition, content of main antioxidant compounds (polyphenols and tocopherols), antioxidant activity (radical scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radicals – DPPH ) and sensory quality were analyzed and compared with those of wheat crackers made from refined and wholegrain wheat flours. Protocatechuic acid and ferulic acid were quantified in buckwheat and wheat crackers, while two flavonoids, rutin and quercetin, were quantified only in buckwheat crackers. Content of total phenolics and tocopherols was significantly higher ( P < 0.05) in buckwheat crackers in comparison to wheat crackers. Tocopherols in crackers were present in the following order: α- ≫ γ- > δ-tocopherol. Buckwheat crackers exhibited significantly higher ( P < 0.05) radical scavenging activity on DPPH according to their IC 50 values. No significant differences were observed in sensory quality of wholegrain buckwheat crackers in comparison to wheat ones. Crackers made from buckwheat flours can broaden the utilization of buckwheat, increase supply of gluten-free products on the market and may be regarded as health-promoting functional foods, especially for celiac disease patients.

Development of gluten-free cracker snacks using pulse flours and fractions

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.