Effects of Pregelatinized Tapioca Starch and Carboxymethylcellulose on Qualities of Germinated Brown Rice Crackers
Article Sidebar
Main Article Content
Abstract
The cracker’s quantity was necessary to be developed. Hence, the effect of pregelatinized tapioca starch (PTS) on the physical-and chemical properties of germinated brown rice crackers was investigated. The amount of directional substituted PTS was researched at 7 different levels: 0, 5, 10, 15, 20, 25, and 30% of germinated brown rice flour weight. After the cracker was substituted with 20% PTS of germinated rice flour weight, its hardness was decreased 14.85 %, the crispiness increased 21.21%, and the puffiness increased 16.31%, compared to control samples (non-PTS). Then, carboxymethylcellulose (CMC) was added at 4 levels: 0, 1.5, 3.0, and 4.5 g per 100 g flour weight. CMC improved quality of crackers substituted 20% PTS of germinated rice flour weight. CMC 3.0 g per 100 g flour weight enabled the hardness to be decreased 9.07%, the crispness increased 25.00%, and the puffiness increased 28.62%. And earn the highest overall acceptance score among consumers. Thus, this research’s result would be a great guideline for cracker producers to improve their products’ quality.
Article Details
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
References
AOAC. (1995). Official Method of Analysis. (15th ed.). Arlington, Virginia: Association of Official Analytical
Chemists.
BeMiller, J. N. (2018). Carbohydrate Chemistry for Food Scientists. (3rd ed.). Massachusetts: Elsevier
Science Publishing.
Brennan, M. A., Derbyshire, E., Tiwari, B. K. & Brennanm, C. S. (2013). Ready-to-Eat Snack Products: The Role of Extrusion Technology in Developing Consumer Acceptable and Nutritious Snacks. International Journal of Food Science and Technology, 48(1), 893-902.
Caceres, P. J., Martinez-Villaluenga, C., Amigo, L. & Frias, J. (2014). Maximizing the Phytochemical Content
and Antioxidant Activity of Ecuadorian Brown Rice Sprouts through Optimal Germination Conditions. Food Chemistry, 152, 407-414.
Cao, Y., Zhang, F., Guo, P., Dong, S. & Li, H. (2019). Effect of Wheat Flour Substitution with Potato Pulp
on Dough Rheology, the Quality of Steamed Bread and in Vitro Starch Digestibility. LWT-Food Science and Technology, 111, 527-533.
Chung, H.-J., Cho, A., Seung-Taik Lim, S.-T., Maneerote, J., Noomhorm, A. & Takhar, P. S. (2014).
Utilization of Germinated and Heat-Moisture Treated Brown Rices in Sugar-Snap Cookies. LWT - Food Science and Technology, 57, 260-266.
Davidson, I. (2019). Biscuit, Cookie and Cracker Production Process, Production and Packaging Equipment.
London: Academic Press.
Dicka, M., Limberger, C., Thys, R. C. S., Rios, A. O. & Flôres, S. H. (2020). Mucilage and Cladode Flour from
Cactus (Opuntia monacantha) as Alternative Ingredients in Gluten-Free Crackers. Food
Chemistry, 314 (1), 2-9.
Din, Z. U., Xiong, H. & Fei, P. (2015). Physical and Chemical Modification of Starches - A Review. Critical
Reviews in Food Science and Nutrition, 57(12), 2691-2705.
Hager, A. & Arendt, E. K. (2013). Influence of Hydroxypropylmethylcellulose (HPMC), Xanthan Gum and
their Combination on Loaf Specific Volume, Crumb Hardness and Crumb Grain Characteristics of
Gluten Free Breads Based on Rice, Maize, Teff and Buckwheat. Food Hydrocolloids, 32(1), 195-203.
Li, J., Hou, G. G., Chen, Z., Chung, A. L. & Gehring, K. (2014). Studying the Effects of Whole-Wheat Flour on
the Rheological Properties and the Quality Attributes of Whole-Wheat Saltine Cracker using
SRC, Alveograph, Rheometer, and NMR Technique. LWT - Food Science and Technology, 55(1),
-50.
Liu, Y., Chen, J., Luo, S., Li, C., Yea, J., Liu, C., et al. (2017). Physicochemical and Structural Properties of
Pregelatinized Starch Prepared by Improved Extrusion Cooking Technology. Carbohydrate
Polymers, 175, 265-272.
Mir, S. A., Shah, M. A. & Manickavasagan, A. (2017). Germinated Brown Rice. In Manickavasagan, A.,
Santhakumar, C. & Venkatachalapathy, N. editors. Brown Rice. Switzerland: Springer Cham.
Mohammadi, M., Sadeghnia, N., Azizi, M., Neyestani, T. & Mortazavian, A. M. (2014). Development of
Gluten-Free Flat Bread using Hydrocolloids: Xanthan and CMC. Journal of Industrial and Engineering Chemistry, 20(4), 1812-1818.
Morales-Polanco, E., Campos-Vega, R., Gaytan-Martínez, M., Enriquez, L. G. & Loarca-Pina, G. (2017).
Functional and Textural Properties of a Dehulled Oat (Avena sativa L.) and Pea (Pisum sativum) Protein Isolate Cracker. LWT - Food Science and Technology, 86(12), 418-423.
Nammakuna, N., Barringer S. A. & Ratanatriwong, P. (2015). The Effects of Protein Isolates and
Hydrocolloids Complexes on Dough Rheology, Physicochemical Properties and Qualities of
Gluten-Free Crackers. Food Science & Nutrition, 4(2), 143-155.
Qadri, T., Rather, A. H., Hussain, S. Z. & Tawheed, A. (2018). Evaluation of Techno Functional, Nutritional
and Storage Stability of Wheat Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose. Journal
