Crackers

Tiwari, Manish; Tiwari, Akansha; Kataria, Ankita; Chauhan, Komal

doi:10.1007/978-3-031-40308-8_7

Cited by 2 publications

(1 citation statement)

References 41 publications

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“…Crackers are a common type of bakery products around the world due to low price, ease of consumption, and long shelf-life [Tiwari et al, 2023]. Wheat crackers are rich in starch but poor in dietary fiber and antioxidants; as a result, their nutritional composition is not well balanced [Ujong et al, 2023].…”

Section: Introductionmentioning

confidence: 99%

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Tran,

Ngo,

Ton

et al. 2024

Pol. J. Food Nutr. Sci.

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Spears or cladophylls are edible parts of asparagus (Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber cracker making.

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Section: Introductionmentioning

confidence: 99%

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Tran,

Ngo,

Ton

et al. 2024

Pol. J. Food Nutr. Sci.

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Unveiling the nutrient‐wealth of black soybean: A holistic review of its bioactive compounds and health implications

Mitharwal,

Saini,

Chauhan

et al. 2024

Comp Rev Food Sci Food Safe

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Legumes, an essential component of staple diets, hold a prominent place in global cuisines. Soybean stands out as a widely cultivated legume and is valued for its high protein content, dietary fiber, and rich micronutrients. Several varieties of soybean are available, of which black and yellow varieties show dominance in varied countries and cultures. Over time, the cultivation and consumption of black soybeans have markedly reduced compared to the yellow variety. Despite its rich nutritional and therapeutic indices, it has lost its usage over time. Traditionally, it was utilized in oriental medicine for detoxification and anti‐inflammatory potential. However, the antinutrients present in black soybean limit its utilization in the food sector due to their interference with overall nutrient absorption. Several studies in the last few decades have focused on reducing the content of antinutritional factors. However, the information on the use of different processing techniques, both singly and in blends, to reduce antinutrients and enhance the bioaccessibility, bioavailability, and bioactivity of bioactive compounds and varied nutrients is limited and fragmented. Furthermore, studies have highlighted black soybeans’ protective effects against various degenerative diseases. However, the studies on the effect of processing to enhance its antioxidative properties to make them a sought‐after food commodity with nutraceutical potential and therapeutic efficacy are limited and widely scattered. The review aims to consolidate knowledge of diverse processing methods to improve their nutritional and bioactive profile for wider applications in the food and pharmaceutical industries. Further, it has also highlighted its nutraceutical properties for developing varied functional foods against degenerative diseases to have better therapeutic efficacy.

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Crackers

Cited by 2 publications

References 41 publications

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Unveiling the nutrient‐wealth of black soybean: A holistic review of its bioactive compounds and health implications

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