ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Snack crackers containing 25, 40, 55, and 70% whole-grain triticale flour were prepared. The crackers did not differ in breaking strength or crispness as measured with the Instron Universal Testing Machine. Sensory panelists used the technique of magnitude estimation coupled with word concepts to evaluate the crispness, taste, and overall acceptability of the crackers. Crackers containing 25 and 40% triticale flour tasted better and were more acceptable than were those containing 55 and 70% triticale flour. Panelists did not find differences in crispness. Protein contents of the crackers ranged from 11.78 to 12.97%. It was demonstrated that triticale flour can be used to produce acceptable, increased-protein snack crackers.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb14843.x
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