Quality Of Crackers Research Articles

The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality

Low-quality wheat flour (LQF) is a by-product with high nutritional value but poor shelf life and technological properties. In this study, infrared (IR)-assisted thermal and hydrothermal treatments were applied to stabilize LQF and improve its functional properties. For the hydrothermal treatments, LQF was adjusted to 15%, 20%, 25%, and 30% moisture content. Samples were processed at 800 W IR emitter power until moisture content dropped below 8%.While the treatments had little effect on the core composition of the flour, they led to an increase in its maximum, final, and setback viscosities. Thermal treatment increased water absorption and solvent retention capacity, shortened dough development time (DDT), and did not affect extensibility. Hydrothermal treatments, however, led to an increase in extension resistance and DDT. The 15% initial moisture content improved dough stability and extensibility, but these characteristics declined at higher moisture levels.In crackers produced from the treated flours, increasing initial moisture levels improved the spread ratio, though moisture levels of 25–30% reduced hardness and created a brittle texture. These findings revealed that varying initial moisture levels allowed for selective modifications in the stabilization of LQF, with acceptable changes in color and composition.

Pengaruh isolat protein kedelai (IPK) dalam pembuatan kerupuk dari bahan dasar nasi dan tepung tapioka terhadap sifat fisik dan sensoris

Crackers are a popular food consumed by Indonesian people as a side dish or as a snack. The quality of crackers is determined by their swelling power, crunchiness, taste and nutritional value. Crackers are generally made from tapioca flour, so the protein component is low. Therefore, this research utilized soy protein isolate which was added to tapioca and rice dough ingredients to increase the protein content of crackers. The aim of the research is to find the best formula for adding soy protein isolate and thick slices to produce crackers that contain high protein. The research method was experimental, the first treatment factor was the addition of soy protein isolate to the tapioca flour and rice mixture. The second factor is the thickness of the cracker slices. The treatment design was a Completely Randomized Design (CRD) with a 4 X 4 factorial pattern which was repeated 3 times. The research results showed that the interaction effect between the use of soy protein isolate in dough with various slice thicknesses resulted in significant differences in the swellability of crackers, frying time and oil absorption capacity. The average sensory properties of crackers added with soy protein isolate were favorable at a slice thickness of 1mm-1.5mm. The conclusion is that the best formula for making crackers made from tapioca flour and rice is to use 5% to 7.5% soy protein isolate, and the thickness of the cracker slices is 1mm – 1.5mm.

Effects of cottonseed flour and enzyme addition on the wheat flour dough characteristics and snack cracker quality

In order to increase the protein content of snack cracker, different levels of cottonseed flour (CSF: 0, 10, 20, 30 g/100 g) and enzyme (Crackerase: 0, 0.02, 0.05 g/100 g) were added to cracker formula. The analysis of solvent retention capacity (SRC) found the lactic acid-SRC value of flours decreased, while water, sucrose, Na2CO3-SRC values increased with the increasing level of CSF. Alveograph results indicated CSF addition increased the tenacity and decreased the extensibility of dough. Enzyme addition decreased the tenacity and extensibility of dough. Mixolab analysis found that CSF addition increased the development time and mixing stability of dough, but resulted in lower peak viscosity and retrogradation degree of starch. At the same time, all the Mixolab parameters decreased after enzyme addition. Baking performance results indicated that CSF addition decreased the cracker breaking force and stack height, while enzyme addition increased the cracker stack height and decreased its breaking force. Sensory evaluation showed that high acceptability crackers could be produced at 20, 30 g/100 g CSF and 0.05 g/100 g enzyme addition levels. The results obtained in present study can give scientific and useful knowledge for food industry to produce nutritional crackers with high protein content.

Antioxidant Activity and Organoleptic Quality of Crackers with Differences in the Addition of Black Glutinous Tape and Baking Powder

Tapioca flour-based crackers are a popular dry snack in Indonesia, characterized by their high starch content. However, recent developments have focused on creating crackers that are not only tasty but also have high nutritional value. One way to achieve this is by fortifying crackers with fermented products like black glutinous rice tape. This ingredient is known for its excellent nutrition and high antioxidant content, making it a healthy addition to crackers. The expansion of the volume of crackers is the primary factor that affects the crispness and quality of the crackers. This study aims to determine the proportion of the addition of black glutinous rice tape and baking powder concentration to the characteristics of crackers and determine the best crackers that can produce good quality and are acceptable in terms of sensory. The research design was a randomized complete block design with two factors. The first factor of black glutinous rice tape percentage (20, 30, 40%) and the second factor of baking powder concentration (0.1, 0.2, 0.3%) repeated three times resulted in 27 attempts. The ANOVA two-way statistics was utilized by the researchers to evaluate the chemical data, followed by the Tukey test to detect any significant differences among the treatments. Moreover, they employed Friedman's method to carry out organoleptic testing. The Effectiveness Index method identified the best treatment for chemical and organoleptic analysis, which was T3B2 (0.2% baking powder and 40% black glutinous rice tape). This treatment resulted in an antioxidant activity of 141.15 ppm, a water content of 9.05%, and an ash content of 1.71%. In addition, the organoleptic scores for color, aroma, taste, and texture were rated 4.66, 4.66, 3.40, and 3.70, respectively (3=least liked, 4= liked).

Pengaruh Penambahan Tepung Mokag Tehadap Tingkat Kesukaan Konsumen Pada Kerupuk Biji Durian

Crackers are a type of snack that is favored by consumers of all ages. Crackers can be consumed directly as a snack or as a side dish. One of the factors that determine the quality of crackers is the crispness. Durian is one of the many local fruits produced in Banjarnegara Regency. Durian consists of skin, flesh and seeds. When the durian season arrives, the seeds and skin of the durian become waste that is not utilized. The nutritional content of durian seeds which is quite a lot can be used as processed food that can be consumed by the community. Mocaf flour (Modified cassava flour) is a flour product derived from cassava which is processed using the principle of modifying cassava cells by fermentation. Based on the background of previous research results, it can be formulated the problem that underlies this research, namely how the right composition of durian seeds and mokaf flour and the length of time for boiling durian seeds to produce durian seed crackers are favored by consumers. This study aims to determine the level of consumer preference from the taste, color, texture and aroma of the durian seed crackers produced. This study used fresh durian seeds collected at durian sellers in the Sigaluh area, Banjarnegara Regency. The research was carried out at the Agricultural Product Processing Laboratory and Production Unit of the Banjarnegara Polytechnic Agroindustry Study Program. This study applies experimental research methods. The experimental design used was a completely randomized design with 3 replications. The hedonic test used 25 semi-trained panelists and the test results were analyzed using Anova. Furthermore, a follow-up test was used to determine whether there was a significant difference between the various treatments using the DMRT (Duncan Multiple Range Test) test. The results showed that the panelists preferred mokaf durian seed crackers which were processed with 100% durian seeds boiled by boiling for 30 minutes without the addition of mokaf flour. The panelists' preference for the color of the durian seed crackers was significantly different when the durian seeds were boiled for 30 minutes. While the aroma of the durian seed crackers produced is significantly different from the crackers by boiling for 30 minutes

Substitution of wheat flour with almond drink dregs-based flour and its effect on cracker quality

Cracker is one of the popular snacks in Indonesia. Not only are they easy to carry and ready to eat, but they are also inexpensive, have a long shelf life, and are consumed by all age groups. Typical snacks on the market are poor in nutritional value as they are majorly high in carbohydrates and fat, for example, fish crackers, bread, and sweet confectionaries. On the other hand, Indonesians' mean fibre intake is inadequate compared to the fibre Daily Allowance Intake in Indonesia. The increasing trend of vegetable-based drinks such as almond milk resulted in the rise of almond drink dregs – a by-product of almond milk resulting from the filtration step of almond milk processing. Incorporating almond drink dregs-based flour improved the nutritional profile of crackers, particularly the protein and fibre content, and did not affect the moisture content. The wheat and almond drink dregs-based flour ratio of 1:4 resulted in the highest protein and fibre content and the least force to deform the cracker. There was no significant impact of flour substitution on the organoleptic properties of crackers.

Effect of Avicennia marina Fruit Flour as a Wheat Flour Subtitution on the Quality and Fiber Enhancement in Crackers

Avicennia marina is a plant that is commonly found in coastal areas. Avicennia marina fruit is known to have high carbohydrate and crude fiber content so that it has great potential as an alternative food ingredient that is able to meet the nutritional needs of the body. The purpose of the study was to of Avicennia marina fruit flour on the quality of crackers and its effect on the crude fiber content of crackers and to determine the best formulation for substitution of Avicennia marina fruit flour on crackers. The research uses experimental method with 5 different substitution treatments (0, 25, 30, 35 and 40%). Parameters observed were water content, ash content, protein content, crude fiber, hardness, organoleptic and yield content. The results showed that the best treatment was found in the substitution treatment of 25% Avicennia marina fruit flour with a moisture content, ash, protein, crude fiber, hardness of texture and yield are 3.18%, 2.56%, 6.75%, 3.39%, 42.18 N and 67.62%, respectively. The organoleptic results of the best treatment showed that organoleptic values included texture, taste, flavor and color are accepted by the panelists.

THE UTILIZATION OF RED MEAT WASTE IN THE MAKING OF CRACKERS

Red Tuna Fish waste contains vitamin B6 which functions to increase hemoglobin production, maintain brain cell function, and help the body produce serotonin and norepineprine hormones. The formulation of the problem in this study is what is the right composition for making tuna red meat crackers. How is the community's acceptance of the quality of the addition of tuna red meat crackers. The research objectives were to determine the exact composition of tuna red meat crackers and to determine the public acceptance of the quality of crackers with the addition of tuna red meat waste based on color, taste, aroma and texture.
 This research uses analytic observational research where the research is conducted by analyzing acceptance. The population used was 352 people in Bilato Village, Bilato District and a sample of 176 respondents. Data collection techniques using hedonic questionnaires with data analysis techniques using qualitative descriptive analysis.
 The results showed that the crackers preferred by the panelists were 100 gr and 200 gr with very like criteria but the most preferred by the panelists were 100 gr crackers with very like criteria, 50 gr crackers were less preferred by the panelists with moderate criteria. Suggestions from research for campus institutions as references and information for further research, for students to further modify the food material for tuna red meat waste so that it can be used as the latest research material and see the RDA contained in fish waste red meattuna

Improving the Quality of Crackers by Integrating the Taguchi Method and Failure Modes and Effects Analyze (Fmea) in Cv. Nobility

CV Budi Luhur is a company that produces onion crackers as their main product. In addition, CV Budi Luhur also produces shrimp juice crackers. The company located in Tulangan Sidoarjo is not missed also with the name of failure. For example, in onion cracker products there are problems with taste and crispness so that there is a decrease in sales. Data processing begins by disseminating questionnaires to consumers, then identifying problems using FMEA methods and conducting interviews with companies so as to provide alternatives to determine the best composition for experiments and take the best level at each pre experiment aimed at consumers to be processed in the minitab19 application and draft proposals to compare consumer interest in old compositions and new compositions.From the results of data processing by using Taguchi in the results of the mean 2 population test conducted showed an increase in taste response and humility response where the taste response got interest by 53% from the initial 18% and the humility response got an interest of 58% from the initial 23%. This shows the similarity of the draft proposal is preferred by consumers in terms of taste and humility.

Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality

In order to study the effects of superheated steam (SS) treatment of wheat on the physicochemical properties of wheat flour and cracker quality, soft wheat was treated with SS and the pasting properties and solvent retention capacity (SRC) of wheat flour and cracker quality were determined. The results showed that both the physicochemical properties of wheat flour and cracker quality were significantly affected by SS treatment of wheat. Pasting properties of wheat flour were affected by SS treatment of wheat significantly, which indicated the increase of gelatinized starch and damaged starch. At the steam temperatures from 140 to 215 °C, 50% sucrose SRC (SuSRC), 5% sodium carbonate SRC (SCSRC), and water SRC (WSRC) increased with the extending of treatment time. Meanwhile, 5% lactic acid SRC (LASRC) and gluten performance index (GPI) initially increased and then decreased. Besides, the spread ratio, hardness and fracturability of crackers were improved. According to the results above, we concluded that SS treatment of wheat had significant effects on the physicochemical properties of wheat flour and could improve cracker quality in a relatively short time (shorter than 3 min). The most suitable condition for improving cracker quality was SS treatment of wheat at 165 °C for 3 min.

Effect of heat‐treated wheat germ on dough properties and crackers quality

SummaryThis study aims to analyse the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties and stress relaxation behaviour were determined. Chemical characteristics, baking performance, texture, water activity and sensory analyses were performed on crackers. Wheat germ weakened the dough structure. The following mechanisms were suggested to explain this weakening effect: the addition of wheat germ diluted gluten; flour components and germ competed for water and decreased the water availability for gluten formation; and germ particles physically disrupted the continuity of the gluten network. Nevertheless, good quality crackers were obtained and their nutritional value was improved, with remarkable increments in protein, fibre and mineral contents. Also, high acceptance in sensory evaluation was recorded at substitution levels of 20% and 30% of germ, compared to control sample (0%).

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.

The design and application of cracker dough kneading machine for increasing productivity and quality of mackerel crackers in Tambakasri village Malang

Mackerel cracker is a type of fish crackers with the basic ingredients of mackerel fish. The potential of mackerel fish production reaches 5000 tons/year. Moreover, it is supported by the Indonesian government’s policies which currently make the marine sector a superior program, so that business licensing of marine and fishery products can be faster. Mackerel cracker processing industry in Tambakasri village, Malang, Indonesia is still facing problems in its production process. This research was conducted in a small and medium-sized enterprise (SMEs) Yuan Mina Kartika which produces various fish crackers. The constraints in the SMEs include 1) the amount of production that has not been optimal, because of the inadequate production tools; 2) the process of refining fish that still uses traditional tools; 3) the process of kneading is done manually so that it takes a long time and produces uneven mackerel fish mixture. The purpose of this study is to develop and to test a cracker dough kneading machine to increase the productivity and quality of cracker products. Dough kneading machine uses a kneading system that is driven using an electric motor and transmission. Engine capacity is designed for 100 kg/hour using 1.5 HP with some outputs of dough tube. The test results showed a significant increase in time efficiency in the kneading process as well as the quality of the cracker dough which was better than the manual method.

Consumer preferences and physical evaluation of shortbread stored in different packaging

AbstractThe work aimed to assess the quality of crackers and sponge, vanilla and butter biscuits stored for 28 days in an original packaging, plastic box (Polypropylene 0.2 mm), food film (HDPE 10 mm) and paper bag. Sensory tests did not prove influence of packaging on the product quality. The authors observed: water desorption for sponge biscuits (ca. 5%), water absorption of 0.06%–1.84% for other biscuits, hardness increase of 20% ÷ 40% for sponge biscuits, hardness decrease by 10% ÷ 23% for vanilla biscuits, hardness increase for crackers in original packaging (+46%) and paper bag (+20%), hardness decrease for samples in food film (‐ 8%) and plastic box (−26%), hardness change for butter biscuits (from +9% to −15%). Complex assessment proved that HDPE film and PP box most effectively protected the product against the environmental influence. Lengthening the biscuit lifetime requires introduction of innovations regarding the manufacturing technology and packaging design/structure. Presented tests indicate both the advantages and disadvantages of typical packaging, seen from the consumer perspective. It must be remembered that “manufacturer”—“consumer requirements” relation is one of the most important stages of product assessment and development. The authors believe that the obtained results are useful for packaging producers that are new on the market, but also for those which are experienced.

Analisis Lama Penyimpanan Kemplang Ikan Palembang yang Diproses dengan Panas dari Gelombang Mikro dan yang Digoreng

Palembang fish crackers have a thick characteristic with a strong fishy aroma. Puffing of the thick fish cracker requires particular technique, for example the deep-frying techniques should use two different heating temperatures to obtain good quality of crackers. Another alternative method is to use heat from microwaves. One of the disadvantages of crackers that are processed with heat from the microwave is the easiness of the crackers lose its crispness. This study aimed to analyze the shelf-life of fish crackers puffed by microwave heat and deep-frying technique in some types of packaging. The research design was a factorial completely randomized design with two factors namely the type of packaging (polypropylene, nylon, metalized plastic) and type of crackers (microwaved and fried). Analysis of variance showed that all treatments have a significant effect on water content. The indicator used for the prediction of shelf-life is water content. The water content changes during storage at room temperature for all treatments followed a first-order kinetic with the lowest k value for fish cracker packed in metalized plastic packaging with 57 days storage time (microwavable fish crackers) and 45 days (fried fish 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.

Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat crackers. Bioprocessing of flour increased free amino acids content (FAA) and water extractable arabinoxylans (WEAX). W. confusa fermentation increased FAA the most (0.46–0.48 g/100 g) compared to the control (0.22 g/100 g). Treatment with xylanase and fungal protease showed highest WEAX (2.29 g/100 g vs. 0.90 g/100 g). This cracker was also the thickest. Fermentation with W. confusa without dextran production decreased thickness, while dextran containing W. confusa samples were similar to the control. Cracker thickness and flour RVA-viscosities showed negative correlation. Non-dextran W. confusa increased final viscosity (1807 cP) and setback viscosity (1200 cP) compared to control flour (1318 cP and 885.5 cP). Both enzyme-types reduced viscosities: e.g. lowest final viscosity was 729.5 cP after protease treatment. Microscopy indicated enhanced gluten network especially after xylanase treatment. Enzyme-treated crackers had neutral flavor and soft structure, as well as increased tendency to break down in the mouth. Fermented crackers were hard and had pungent flavour. Acidification appeared to negate the possible positive impact of dextran on cracker quality.

PENINGKATAN MUTU KERUPUK PANGAN LOKAL PADA USAHA RUMAH TANGGA DI DESA LINGGA, KUBU RAYA

The second year of Ipteks bagi Desa Mitra (IbDM) programs have been done at Lingga village Kubu Raya Regency. The aims of this programs were preparing of human resources able to produce cracker products according to SNI and its packaged with labels so that its was increasing of her family income. The target audience in the second year was a member of the PKKs of Lingga Dalam and Remaja Masjid group. The method was used evaluation and socialization, assistance, evaluation and monitoring. The cracker quality assurance is enhanced through production system by semi-mechanical cracker slicers and solar dryers. The two devices to produce crackers that its have uniform thickness and safety of contaminants during drying. Quality assurance is also carried out by enhancing the administration of both the production and marketing of crackers. The entire IbDM programs has an impact on improving the quality of products, partner income and consumer confidence. 
 
 Keywords: PPM, IbDM, Crackers, Lingga, quality

Rice varieties in relation to saltine rice cracker quality

ABSTRACTThree varieties of dry-milled rice flour – Angemi (low amylose), Saemimyun, and Saegoami (high amylose) – were compared with wheat flour for cracker manufacture. A method to prepare saltine crackers with rice flour, hydroxyl propyl methyl cellulose, sugar, and controlled water addition using one-stage fermentation with gelatinization prior to lamination of fermented dough was developed. Stickiness of gelatinized laminated sheets and cracker volume and thickness were highest in Angemi (P< .05), and hardness and fracturability were highest in Saemimyun crackers. Amylose content negatively correlated with cracker volume (P< .05) and thickness (P< .05), whereas damaged starch content positively correlated with cracker moisture content (P< .01) and negatively with hardness (P< .01) and fracturability (P< .001). It was observed that both amylose and damaged starch contents of flour affect rice cracker quality.

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

This study aimed to utilize defatted sesame oil cake (DSC) and sieved sesame waste from tahini processing (SSWPT) to improve the nutritional value of two types of crackers, wheat crackers and corn crackers (free gluten) for celiac disease patient. The sesame processing wastes were evaluated for their safety by aflatoxin determination. Also, these products were tested for water holding capacity and oil holding capacity for evaluation of their suitability to produce crackers. Chemical, physical and sensory evaluation to assess the nutritional and technological qualities of produced crackers were conducted. The results showed that sesame processing by-products were safe, they had not aflatoxin, also they had good water holding capacity and oil holding capacity. The DSC and SSWPT contain a high considerable amount of protein (30.3 and 29.5%), crude fibre (11.54 and12 %), ash (10.53 and 5.67%) and phenolic compounds (432 and (975 mg gallic/100g on dry matter respectively. The DSC and SSWPT showing high antioxidant activity. The results of the nutritional quality of wheat crackers and corn crackers indicated that significant increase in protein, crude fiber and minerals while the supplementation caused a decrease in total carbohydrates and caloric value compared to the control. The acceptance rating score of crackers samples was highly accepted by panellists without significant difference with the control for two types of crackers. Wheat and corn crackers samples containing 20% sesame sieved waste exhibited the best nutritional and technological qualities were highly ranked for the overall liking of panellists. Peroxide value measurements indicated that the supplemented wheat crackers and supplemented corn crackers were lower in peroxide value compared to the control samples so that we predicted the stability and keeping safety and quality of crackers. It could be concluded that using the sesame processing by-products in wheat crackers and free gluten crackers as a valuable food addition enriched nutritional qualities of these products