Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers

Effect of frying parameters on crispiness and sound emission of cassava crackers

“…This study show good correlations between texture and sound properties. These results confirm our earlier observations (Saeleaw and Schleining, 2010) with cassava crackers, made from different flour mixtures, where we found that the number of sound peaks recorded during instrumental puncturing exhibited very good correlation with the number of force peaks. This indicates that the number of sound peaks is one of the variables which is a good parameter for objectively determining crispiness.…”

A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques

“…The development of acoustic measurement occurred in the late 1990s. Until now numerous of research has been done on the combination of force/displacement measurement and acoustic detection of food materials (Arimi et al, 2010;Castro-Prada et al, 2007;Chakra et al, 1996;Chen et al, 2005;Cheng et al, 2007;Dacremont, 1995;Marzec et al, 2007;Piazza et al, 2007Piazza et al, , 2008Primo-Martín et al, 2009Roudaut et al, 1998;Saeleaw and Schleining, 2010;Salvador et al, 2009;Sanz et al, 2007;Taniwaki et al, 2010;Tesch et al, 1996;Varela et al, 2006Varela et al, , 2008Zdunek et al, 2010a,b). This combination possesses the advantage techniques and should be able to reveal much more information about the crispness of food than either technique alone.…”

“…Primo-Martín et al (2009) stated that crispness of the crust model was characterized by a low work of fracture and high number of sound and force event. Recently the sound emitted during fracture of the crust of the crispy food was studied as an indicator of instrumental crispness (Arimi et al, 2010;Primo-Martín et al, 2010a,b;Saeleaw and Schleining, 2010;Taniwaki et al, 2010).…”

The effect of cassava and corn flour utilization on the physicochemical characteristics of cassava leaves snack

“…The results showed that the more amount of cassava or corn flour as the substitution material then the hardness level of snack were tend to decreased, in other words the products became crunchier. The degree of hardness was also determined by the protein content of the constituent materials [6].…”