Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

A study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables - BRF (10-40%), carboxymethyl cellulose (CMC) (1-3%), and shortening (5-12%) - produced 20 different combinations. Response surface methodolo...

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Published in:International journal of food properties 2018-01, Vol.21 (1), p.1117-1128
Main Authors: Qadri, Tahiya, Hussain, Syed Zameer, Rather, Abdul Hamid, Amin, Tawheed, Naseer, Bazila
Format: Article
Language:English
Subjects:
Brown rice flour
Carboxymethylcellulose
Cellulose
Cracker
Feasibility studies
Flour
Puffiness
Shelf life
Volume index
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cited_by cdi_FETCH-LOGICAL-c451t-3f8dbe9461e56e3ce80b3b3b72d82d287d447b2c4490fe5285fe30396610cabf3
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creator Qadri, Tahiya
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description A study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables - BRF (10-40%), carboxymethyl cellulose (CMC) (1-3%), and shortening (5-12%) - produced 20 different combinations. Response surface methodology was used to study the effect of different levels of BRF, CMC, and shortenings on product characteristics like spread ratio, volume index, density, width, thickness, and puffiness. All the three independent variables significantly (p 
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subjects Brown rice flour
Carboxymethylcellulose
Cellulose
Cracker
Feasibility studies
Flour
Puffiness
Shelf life
Volume index
title Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)
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