Wafer Biscuit Research Articles

Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits

Biscuits are a popular and desirable snack food by consumers. Still, the quality of these products decreases during the storage process, so this study focuses on improving the wafer's quality and nutritional value and reducing their fragility by partially replacing wheat flour with soybean flour in the following proportions: 5% (T1), 10% (T2), 15% (T3), 20% (T4), and adding ammonium carbonate in different quantities. The sensory evaluation showed that the best wafer treatment was supported with 15% soy flour and 150 g of ammonium carbonate. At the same time, the mean for sensory evaluation is 8.80. Also, the results of the chemical analysis (protein, moisture, fat, carbohydrate, ash, fibre) texture and colour after direct manufacturing and after three months of storage. The result showed a significant increase in the percentage of protein and fat from 6.56±0.30 to 12.19 ± 0.35, 11.56±0.10 to 19.64±0.55, respectively the moisture content was higher in the control was 3.88±0.02 for wafer sample 2.47±0.13, while fibre was 1.93±0.15. The carbohydrates in the control sample were higher than in other treatments. Texture and colour were improved compared with the control. Commercial-batter biscuits with high nutritional value content and high-quality properties can be prepared by replacing wheat flour with 15% soy flour and adding 150 g of ammonium carbonate.

Improving Employee Performance through Motivation and Working Discipline at Pt Siantar Top Sidoarjo

PT Siantar Top is one of the industries engaged in the food manufacturing sector. namely Snacks, with the brands French Fries 2000, Twistko, Tictic and Mister, Biscuit and Wafer Biscuit and Wafer – Goriorio, Gopotato, Go Malkist and Go, Noodle Snack Noodle – Soba and others. PT Siantar top has many skilled workers efficient. the company's vision and mission are able to gain many local and international consumers. Employee performance will increase if employees perform optimally. The purpose of this research is to understand the condition of employees in terms of motivation and work discipline at PT Siantar Top. The method used in this research is qualitative research with the aim of knowing the events experienced by the research subjects as a whole through verbal and linguistic descriptions, in the context of specific experiences, and using different scientific methods. at PT Siantar Top proves that the more motivated an employee is, the higher the level of motivation to eat, the higher the employee's ability to work. Work discipline has an important impact on improving the ability of employees, so the higher the work discipline, the higher the enthusiasm of employees in working.

Reactivity to allergenic food contaminants: A study on products on the market.

The frequency and severity of reactions in food-allergic consumers exposed to unintentional food allergen contamination during production is unknown. To warn allergic consumers, it has been suggested for pre-packaged foods to be precautionary labelled when the food allergen contamination may exceed the amount to which 1%-5% of the population could react (ED01-ED05). ED01 for hazelnut and milk have been estimated at 0.1 and 0.2mg, respectively, by the Voluntary Incidental Trace Allergen Labelling (VITAL) initiative. The respective reference doses recommended by the FAO/WHO Codex consultation are 3 and 2mg. We evaluated the reactivity to potential traces of milk and hazelnut allergens in allergen-free pre-packaged products by children affected by severe allergies to milk and hazelnuts. Oral Food Challenges with commercially available hazelnut-free wafer biscuits and milk-free chocolate pralines were administered to patients with severe food allergies to hazelnut and cow's milk, respectively. Contamination levels of milk or hazelnut allergens were measured using chromatographic separation interfaced with triple quadrupole mass spectrometry. No hazelnut allergic patient showed allergic reactions to exposure to biscuits, nor any milk allergic patient displayed allergic reactions to the dark chocolate praline. While no hazelnut trace was detected in biscuits, the praline was found to be contaminated by milk at concentrations ranging between 8 and 35mg total protein/kg food. In our dose model, these amounts exceeded 1.5-10 times the VITAL ED01 and reached the threshold suggested by the FAO/WHO Codex consultation. Upon the consumption of food products available on the market, many patients with severe food allergies tolerate significantly higher doses of allergen than reference doses indicated in the VITAL system used for precautionary allergen labelling. These doses support the safety of the FAO/WHO recommended reference doses.

MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC

One of the main directions in the confectionery industry is creating new functional-purpose products. Besides meeting the dietary demand, they are supposed to be wholesome and health-giving. That is why so topical a task is enriching the composition of confections with synbiotics. They will have a positive effect on the manufacturing technology and impart physiological properties to final products.The paper studies how the synbiotic complex consisting of a synbiotic (microencapsulated bifidobacteria in a pectin matrix) supplemented with a prebiotic (inulin) determines changes in the structural and mechanical properties of flour confections, in particular, of fatty fillings for wafer biscuits. The mass fraction of inulin has been established after introducing 10, 20, and 30% of it into the filling to replace the equivalent amounts of fat. The quantity of bifidobacteria included in the recipe was determined considering the fact that in functional-purpose products, the physiologically active level of microorganisms should amount to 106–107 CFU/g of the intestinal contents.It has been studied how the synbiotic effects on the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, critical shear stress, and density. It has been found that introducing the synbiotic into the fatty filling and increasing the proportion of inulin adds to the effective viscosity in the test samples of the filling. Besides, the synbiotic makes the samples of filling stronger, which reduces the maturation time of wafer blocks. Thus, in the control sample, the blocks rest for 14 min, but in the test samples containing 10, 20, and 30% of inulin, this time is reduced to 12, 8, and 6 min respectively. With an increase in the mass fraction of inulin, the specific pull-off force has been established to decrease, as compared with the control sample.Experimentally, it has been revealed that there is dependence between the wafer filling density and the air phase characteristics (the size and number of air bubbles in the filling). It has been determined that the higher the density of the filling, the fewer air bubbles there are in the samples. The experimental findings prove that using the synbiotic in the wafer technology is practical.

Facile synthesis of hierarchical A-site cation deficiency perovskite LaxFeO3-y/RGO for high efficiency microwave absorption

Wafer biscuit structure like hierarchical A-site cation deficiency perovskite at carbon and RGO hybrid composites-LaxFeO3-y/RGO are fabricated by a simple one-pot route. The quantitative ratios of A-site cation deficiency are designed, and was represented by x = 1.0, 0.8, 0.6, 0.4 and 0.2, respectively. Besides the morphology and phase structure, but the chemical composition, especially the O vacancy induced by the deficiency, was also studied by X-ray photoelectron spectroscopy (XPS) data. The electromagnetic microwave absorption capabilities of these composites were further studied. Accompanying with the appearance of A-site cation deficiency, the reflection loss (RL) was optimized instinctively. The minimum RL of La0.8FeO3-y/RGO reaches −36.23 dB with an effective band (RL ≤ −10dB) width of 3.92 GHz from 11.68 to 15.60 GHz at the matching thickness 2.00 mm, which was demonstrated the domain role of dielectric loss ascribed to the polarization of dipoles between O vacancy and Fe4+. When the deficiency increased, the band widths reached 4.72 GHz with the synergistic effect of magnetic and dielectric phase.

Life cycle assessment of wafer biscuit production

The Life Cycle Assessment (LCA) method was used to determine the amount of potential emissions generated from the production activities of the wafer biscuit. The objectives of this study were (1) to observe all of input and output of the production process, (2) to analyze the potential of environmental impacts, (3) and to provide alternative improvements in efforts to reduce the environmental impacts. The LCA method consisted of four stages: determination of goal and scope definition, inventory analysis, impact assessment analysis, and interpretation analysis. Based on observations of existing activities, the scope of this research was set for “gate to gate” and the impact analysis included global warming potential, eutrophication, and acidification. The results of the impact analysis showed that production of wafer biscuit produced greenhouse gas (GHG) emissions of 1.5161 kg-CO2-eq/kg-product, acidification of 0.0115 kg-SO2-eq/kg-product, and eutrophication of 0.0131 kg-PO4 3−eq/kg-product. There were four alternative improvements that should be done to reduce environmental impacts; (1) the use of solar water heater which could decrease GHG emissions by 8%, acidification by 13%, and eutrophication by 0.56%, (2) replacement of refrigerant types could lower GHG emissions by 19%, acidification of 13%, and eutrophication of 0.57%, (3) reuse of cooling water reduced GHG emissions by 7%, acidification by 11%, and eutrophication by 32.21%, and (4) improvement in waste treatment would reduce emissions eutrophication as much as 83.86%.

Tongue function and swallowing in individuals with temporomandibular disorders.

The tongue participates in the oral phase of swallowing by pushing the food bolus toward the oropharynx. This relationship between tongue function and swallowing is little addressed addressed in individuals with temporomandibular dysfunction (TMD).Objective:To analyze the association of functional tongue conditions on swallowing in individuals with TMD.Methodology:After approval by the Institutional Review Board, the study was conducted on 30 individuals of both sexes, aged 18 to 28 years, with TMD, and not treated for the disorder. Tongue function was assessed as to the mobility, pressure, and oral motor control. Swallowing was analyzed by clinical assessment during ingestion of solid (wafer biscuit) and liquid (water). Data regarding mobility and swallowing were collected using the orofacial myofunctional evaluation protocol. Tongue pressure was measured by the Iowa Oral Performance Instrument, during elevation, protrusion, swallowing, and resistance test. The oral motor control was assessed by the oral diadochokinesis (DDK) test by rapid and repeated emissions of syllables “ta” and “ka”. Data were statistically analyzed by the Spearman correlation coefficient, at a significance level of 5%.Results:Relationships were found between tongue function and swallowing for the following aspects: mobility (r=0.741), pressure in protrusion (r=-0.366), swallowing of saliva (r=-0.499), mean DDK rate in emissions “ta” (r=-0.424) and “ka” (r=-0.446), and mean DDK period in emissions “ta” (r=0.424) and “ka” (r=0.446). Thus, the greater the change in tongue mobility, the lower the tongue pressure in protrusion and swallowing of saliva, the lower the emissions per second, the longer the mean time between vocalizations, and the worse the swallowing of individuals with TMD.Conclusion:The functional conditions of the tongue regarding mobility, pressure, and oral DDK were associated with swallowing in individuals with TMD.

Policy shapes the law as Court of Appeal considers KitKat

Société des Produits Nestlé SA v Cadbury UK Ltd, [2017] EWCA Civ 358, Court of Appeal of England and Wales, 17 May 2017 In a controversial decision, the Court of Appeal has ruled against Nestlé in its long-running legal battle to protect the iconic four-finger shape of its KitKat wafer biscuit product in the UK.

Chewing Duration Time Of Various Food Textures In Young Adults

OBJECTIVE: To obtain reference values of chewing time of several food textures in young adults. 
 METHOD: descriptive study with a quantitative approach that was developed in a clinical reference, being the population composed of 40 young adults between 18-30 years of age, of both genres. As exclusion criteria: those with neuromuscular and / or degenerative diseases or consequences thereof, as well as subjects who were making use of any orthodontic / orthopedic resource. We conducted a dental evaluation, followed by a clinical assessment. One at a time, the following foods were offered: French bread, wafer biscuit, roasted cashews, for voluntary chewing. To measure the food chewing time, we used a stopwatch, and this collection procedure was filmed. Data analysis was performed by means of the SPSS statistics 20.0 (IBM®) program. 
 RESULTS: There was a statistically significant difference (p < 0.05) between the medians of chewing time of French bread, wafer biscuit and cashew nuts, which were 33.0s (interquartile amplitude 29.0 - 40.0), 10.0s (interquartile amplitude 8.25-12.0) and 18.5s (interquartile amplitude 15.0-23.75), respectively. 
 CONCLUSION: The texture of foods influences the length of mastication. The more rigid is the food, the more cycles and mandibular movements, and therefore the longer the duration of chewing.

A Study on Development and Evaluation of Functional Herbal Wafer Biscuits

Herbal extracts are often used by the folk medicinal practitioners, rural peoples of Bangladesh for the treatments of various ailments for the primary health care. Now-a-days its uses are going more frequent with an established scientific literature. Low cost nutritive wafer biscuits made of ayurvedic or herbal extracts such as shatavari, ashwagandha and yastimadhu powder was developed and evaluated for its chemical composition for nutritive parameters. Brief microbiological studies were also planned to evaluate the shelf life and safety of the product. Finally a sensory evaluation was conducted to ascertain its overall acceptability amongst the population. It was shown that newly developed wafer biscuits were rich in carbohydrate (65%), energy and fat (24% fat). The results indicate that newly formulated biscuits were surprising high in protein (8.20%), dietary fiber (1.5%) and widely accepted by the consumers mainly due to its low cost and health benefits with respect to sensory qualities, high nutritive values . The results also indicated that the newly formulated biscuits were high in self-life ranking and it was agreed that this type of initiative could more effective for growing children as well as in certain therapeutic conditions when general malaise dominates the diseases and such type of fortified foods can be industrially launched as a social business.J. Environ. Sci. & Natural Resources, 9(1): 17-21 2016

Six Sigma DMAIC phases application in Y company: a case study

Six Sigma has been used by large organisations to improve the performance of their manufacturing processes. The objective of this paper is to analyse the problem of increasing demand of flour in wafer biscuit production in Y Company. This problem leads to decrease profit and external customer satisfaction. In this study, define, measure, analyse, improve and control (DMAIC) methodology of Six Sigma is used to develop the solutions for the problem. Root causes are determined by using cause-and-effect analysis. Pareto chart helped to focus attention on the major important root causes. Moreover, a brainstorming concept was conducted with experts from the production, maintenance and quality control departments, which helped in formulating the solutions. The study presents the applicability, feasibility and impact of DMAIC methodology on the company, which carried out the reduction in deviation rate of flour material usage from approximately 27.55-10.45% on the production line.

Application of annatto dye formulation in bakery and extruded food products

AbstractThe natural orange‐yellow pigment extracted from annatto (Bixa orellana L.) seeds is used mainly as a food colourant. Water‐soluble annatto dye formulations are used to colour various extruded food products such as rice and wheat noodles, rice and sago fryums, as well as baked foods such as sugar cones and wafer biscuits. Desired shades of yellow‐orange to bright orange colour were obtained by using a dye formulation in a range of 15–50 mg norbixin/kg of the product. In sugar cones, application of norbixin at three levels (15, 25 and 50 mg/kg) of concentration was applied to yield colour shades that match those of vanilla, mango and strawberry respectively. The colour was completely lost during processing of wafers. The retention of colour in the sugar cones was in the range of 59.3, 51.6 and 41.4%, respectively, over a 6‐month period. The visual retention of colour and Lovibond tintometer colour values in extruded products such as noodles and fryums was found to be very good during the storage period. Norbixin in the extruded foods could not be quantified accurately as the extraction of colour into solvents was poor because of its affinity to bind with starch molecules.

Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil

Total fluoride (TF) and HCl 0.01 M (‘gastric juice’)-soluble fluoride (SF) were analysed in infant foods, beverages and calcium-rich biscuits. Samples were divided into seven categories: children cereals (A), chocolate-flavoured milk (B), soy beverages (C), filled biscuits (D), non-filled biscuits (E), wafer biscuits (F) and corn starch biscuits (G). Mean TF concentrations ± SD (amplitude, unit µg F ml−1 or µg F g−1) were: (A) 4.25 ± 3.04 (0.20 − 7.84, n = 6); (B) 0.34 ± 0.47 (0.05−1.27, n = 6); (C) 0.15 ± 0.07 (0.09−0.29, n = 8); (D) 8.44 ± 1.76 (7.65−10.47, n = 4); (E) 12.41 ± 1.15 (10.69−13.68, n = 4); (F) 0.35 ± 0 (0.34−0.36, n = 4) and (G) 7.77 ± 1.12 (6.86−8.68, n = 2). Five samples of cereals, one sample of chocolate-flavoured milk and 10 samples of biscuits were analysed for SF. In cereals analysed for SF, all fluoride was soluble, while for the chocolate-flavoured milk, approximately 50% of TF was soluble. Regarding the biscuits analysed for SF approximately 20% of TF was soluble. It was observed that some of the cereals and beverages, and most of the biscuits analysed, might be important contributors to total daily fluoride intake. When consumed just once per day, cereals and beverages might supply up to 25% of the maximum recommended daily fluoride intake (0.07 mg F kg−1 body weight) for a 2-year-old child (12 kg). For the filled, non-filled and corn starch biscuits, when 3, 32 or 20 units of them, respectively, are consumed just once per day, they may supply up to 16% of the maximum recommended daily fluoride intake. However, only approximately 25% of fluoride absorption occurs from the stomach and 75% from the small intestine. Therefore, a higher fluoride bioavailability is possible.

FMEA methodology design, implementation and integration with HACCP system in a food company

This paper reports the description of FMEA methodology design and implementation in a food company, where, integrated with HACCP system, it is used as a tool to assure products quality, and as a mean to improve operational performance of the production cycle. The work was developed in an Italian confectionery industry, Elledı̀ SpA, in co-operation with part of the internal staff, chosen as FMEA team members, and was focused on the study of wafer biscuit production lines. All the work done permits to increase company knowledge and control capacity on processes and products. The generated data can be used as a useful technical database for future update of FMEA in Elledı̀ and as a model of FMEA design for similar company.

The Rǒle of Starch in Baked Goods. Part 1. The Structure of Wafer Biscuit Sheets and its Relation to Composition

AbstractThe scanning electron microscope (SEM) has been used to study the structure of wafer biscuit sheets and its relation to ingredient composition. The starch component of flour was found to be completely gelatinized by the baking process, and was primarily responsible for the structural integrity of the wafer. Aerating agents were shown to produce microholes within the main structure, and different forms of aeration gave textural changes which were related to structural differences.

Red Urine: The Monday Morning Disorder of Children

It is passing strange that probably the commonest urinary disorder in children gets scant mention in some of the largest standard textbooks on pediatrics or urology. Over the past 20 years the Index Medicus does not list the phenomenon of red urine as a consequence of the ingestion of colored food. A frequent telephone complaint on a Monday morning concerns the distressing observatio that a 2-or 3-year-old child is passing red urine. Commonly there has been a children's party on the preceding Saturday afternoon or Sunday and in addition to red sweets there have been available red cool drinks and jellies,pink wafer biscuits, red icing sugar, and cakes.