Snack Crackers Research Articles

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.

Pea peels as a value-added food ingredient for snack crackers and dry soup

The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients

SummaryThe study was conducted to evaluate the effect of non‐traditional and highly available and nutrient‐dense ingredients in the production of value‐added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non‐traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf‐life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega‐3 and ‐6 fatty acids. Based on these results, the crackers containing non‐traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.

Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers

SummarySuccessful introduction of insect consumption to a reluctant US population requires novel insect‐based foods that are responsive to consumers’ expectations of sensory quality. Based on our ‘product appropriateness’ data, snack crackers were formulated with increasing levels of cricket powder (0%, 5%, 10%, 15%, and 20%) in substitution of whole‐wheat flour. Colour, texture, flavour and overall perceptions of snack crackers were evaluated by 150 US consumers in terms of preference (2‐alternative choice), degree of liking (9‐point scale) and acceptability (yes/no). Flavour liking was most highly correlated with overall liking (r = 0.93). Instrumental analyses indicated that increasing cricket powder resulted in darker and harder crackers, negatively impacting colour and texture preference at 5% and 15% cricket powder addition, respectively. Snack crackers remained acceptable at 15% wheat flour substitution (80% acceptability; mean overall liking = 5.5). However, to promote future consumption, an upper limit of 7.9% cricket powder addition is recommended until sensory quality can be improved.

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers.

Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with “no preference” option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample t-test. We also proposed two new concepts: a rejection tolerance threshold (RTT) and an associated rejection range (RR), based on a binomial acceptability question and a probit regression model. These new methods provide more realistic interpretations of rejection-type thresholds based on user-defined allowable rejection levels, or “rejection tolerance” (for RTT), and a model-derived stimulus range (RR) to capture the rejection level of interest while providing flexibility for product formulation. All thresholds were investigated separately for color, flavor, texture and overall perception, elucidating differential sensorial effects of our novel ingredient on the food matrix. We suggest that conducting all demonstrated techniques in a single testing session gives a more expansive view of rejection thresholds while requiring minimal additional resources.

From the Chief Executive and IFST News

From the Chief Executive and <scp>IFST</scp> News

Desenvolvimento de biscoitos salgados com o uso de subprodutos da indústria de cerveja

Este estudo avaliou a potencialidade tecnológica da incorporação de farinha de bagaço de malte em biscoitos salgados do tipo aperitivo. Primeiramente produziu-se a farinha de bagaço de malte (FBM), em seguida testes de desenvolvimento de biscoito foram realizados com aplicações de 0% (FP), 25% (F25) e 50% (F50) de FBM em substituição à farinha de trigo. Resultados mostraram que a FBM produzida apresentou 16% de proteínas e índices de absorção de água e óleo e solubilidade em água maiores quando comparados à farinha de trigo. A incorporação da FBM nas formulações de biscoitos promoveu aumento no teor de cinzas, proteínas e lipídeos, também diminuiu o teor de umidade, carboidratos e ocasionou alterações sensoriais conforme o percentual aplicado da FBM. Biscoitos com 25% de FBM tiveram maior aceitabilidade (&gt;70%) quando comparada aos biscoitos com 50% de FBM (&lt;70%). Por fim, o subproduto da indústria cervejeira mostrou ser um insumo possível para o desenvolvimento de novos produtos destinados à alimentação humana, além de incentivar os cuidados com o meio ambiente.

Pasta, snack crackers and bean temp-eh hamburger: Food development with nutritional and functional appeal

Pasta, snack crackers and bean temp-eh hamburger: Food development with nutritional and functional appeal

DEVELOPMENT OF SNACK CRACKERS INCORPORATED WITH DEFATTED COCONUT FLOUR

Recently, consumer demand has increased for healthy snacks. Snack crackers are popular as healthy snacks and there is a high potential to enhance the nutritional value by incorporating natural ingredients. In the present study, the dietary fiber content of the snack crackers was improved by incorporating defatted coconut flour. Chemical and functional properties of defatted coconut flour and all-purpose wheat flour were studied. Snack crackers were prepared by incorporating defatted coconut flour into wheat flour at 10, 20, 30 and 40 % (w/w) levels. Sensory evaluation was conducted by using a 5-point hedonic scale with 31 panelists based on color, crispiness, texture, taste and overall acceptance. Physico-chemical characteristics and shelf life studies were carried out after packing in triple laminated aluminum foil and stored under ambient conditions. Defatted coconut flour was characterized with significantly higher crude fiber (17.69%), protein (22.10%) and mineral content (6.17%) than all-purpose wheat flour. The bulk density, water and oil holding capacities of defatted coconut flour were significantly higher than all-purpose wheat flour (p

STRATEGY FOR BUSINESS PORTFOLIO DEVELOPMENT OF PT SEKAR LAUT, TBK.

PT Sekar Laut, Tbk. (PTSL), as a local company, has three main business units including snack crackers, cooking spices and private label. Due to the potentials of Indonesia, it is expected that PTSL can upscale its competitive advantage and has an ability to compete with global companies as well. The objectives of this research were 1) analyzing relative positioning of PTSL compared with market leaders in snack and cooking spices industries, 2) analyzing Life Cycle phase per business unit, 3) analyzing positioning of each product category in portfolio matrix, 4) formulating strategic recommendations to the management for each product category of PTSL. The method used in this study was descriptive analysis. The analysis tools used in this study were BCG matrix, Life Cycle model, IFE, IFI and GE matrix. The results showed that relative positioning of crackers and cooking spices business units in BCG matrix is in Question Marks quadrant. The results of Life Cycle model for snack crackers, cooking spices, and private label showed that they are in Growth phase. The result of portfolio analysis by GE matrix showed that shrimp cracker and fish cracker product categories are in Selective Growth quadrant. Vegetables cracker, cooking spices, uleg chili sauce, burger buns are in Investment and Growth quadrant. The strategic recommendation for shrimp and fish crackers is to identify the growth segment, aggressive investment and uphold position. The strategic recommendations for vegetable cracker, cooking spices, uleg chili sauce, and burger buns are growth, seeking for dominance and maximum investment. Keywords: portfolio analyzing, crackers, cooking spices, uleg chili sauce, burger buns

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

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 17.57mg/g and total flavonoid content increased from 49.36 to 104.63mg/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.

Analysis of Starch in Food Systems by High‐Performance Size Exclusion Chromatography

Starch has unique physicochemical characteristics among food carbohydrates. Starch contributes to the physicochemical attributes of food products made from roots, legumes, cereals, and fruits. It occurs naturally as distinct particles, called granules. Most starch granules are a mixture of 2 sugar polymers: a highly branched polysaccharide named amylopectin and a basically linear polysaccharide named amylose. The starch contained in food products undergoes changes during processing, which causes changes in the starch molecular weight and amylose to amylopectin ratio. The objective of this study was to develop a new, simple, 1-step, and accurate method for simultaneous determination of amylose and amylopectin ratio as well as weight-averaged molecular weights of starch in food products. Starch from bread flour, canned peas, corn flake cereal, snack crackers, canned kidney beans, pasta, potato chips, and white bread was extracted by dissolving in KOH, urea, and precipitation with ethanol. Starch samples were solubilized and analyzed on a high-performance size exclusion chromatography (HPSEC) system. To verify the identity of the peaks, fractions were collected and soluble starch and beta-glucan assays were performed additional to gas chromatography analysis. We found that all the fractions contain only glucose and soluble starch assay is correlated to the HPSEC fractionation. This new method can be used to determine amylose amylopectin ratio and weight-averaged molecular weight of starch from various food products using as low as 25 mg dry samples.

Formulation and Evaluation of Snack Crackers Made with Peanut Flour

Formulation and Evaluation of Snack Crackers Made with Peanut Flour

Systemic Anaphylaxis to a Hidden Cross Reactive Food in a Surgical Resident With Latex Hypersensitivity

Background Health-care professionals are at an increased risk for severe latex hypersensitive reactions. Hidden cross-reactive foods can trigger systemic anaphylaxis. It is well recognized that latex-allergic individuals may also be allergic to certain foods due to crossreactive antigens. Objective: We describe a case of a 30-year-old surgical resident who developed a systemic anaphylactic reaction after ingesting snack crackers kept in close proximity to a bowl of guacamole. Results: The patient, who was highly sensitive to latex, was cautioned to avoid cross-reactive foods and to carry epipen and diphenhydramine with him at all times. Progressive anaphylaxis developed in spite of self-administration of epinephrine and prior counseling to avoid latex products, bananas, walnuts, avocados, and chestnuts. Conclusion: This case illustrates the severity of cross-reactive immunoglobulin E mediated food hypersensitivity in health-care workers who are strongly allergic to latex protein.

Snack crackers yield opiate-positive urine

Journal Article Snack crackers yield opiate-positive urine Get access J R McCutcheon, J R McCutcheon Search for other works by this author on: Oxford Academic Google Scholar P G Wood P G Wood Search for other works by this author on: Oxford Academic Google Scholar Clinical Chemistry, Volume 41, Issue 5, 1 May 1995, Pages 769–770, https://doi.org/10.1093/clinchem/41.5.769 Published: 01 May 1995

Snack Crackers Containing Whole‐Grain Triticale Flour: Crispness, Taste, and Acceptability

ABSTRACTSnack crackers containing 25, 40, 55, and 70% whole‐grain triticale flour were prepared. The crackers did not differ in breaking strength or crispness as measured with the Instron Universal Testing Machine. Sensory panelists used the technique of magnitude estimation coupled with word concepts to evaluate the crispness, taste, and overall acceptability of the crackers. Crackers containing 25 and 40% triticale flour tasted better and were more acceptable than were those containing 55 and 70% triticale flour. Panelists did not find differences in crispness. Protein contents of the crackers ranged from 11.78 to 12.97%. It was demonstrated that triticale flour can be used to produce acceptable, increased‐protein snack crackers.

ACCEPTABILITY OF SALTINE CRACKERS CONTAINING COTTONSEED PROTEIN PRODUCTS

ABSTRACTSSaltine‐type crackers containing cottonseed products had two to three times as much protein as unfortified crackers and received acceptable ratings from a six‐member taste panel both when fresh and after up to 21 days of storage. Deglanded concentrate, glandless concentrate and storage isolate were substituted for 25, 30 and 35% of the weight of the flour in the recipe. Moisture changes, breaking strength, count‐per‐pound and height of samples were determined. The two concentrates were found to be more acceptable to the taste panelists than the isolate, and could be used to fortify snack crackers.