Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

Abstract

The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, aw, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.

Nutritional and Sensory Characterization of Watermelon Rind Powder Incorporated Crackers

“…Among the different formulations of crackers variation 3 (C3), 30% of watermelon rind flour substitution has the highest overall acceptability. A similar study has shown that cookies formulated with 30% watermelon rind flour incorporation had the highest overall acceptability (8.23) [20] . The variation with the highest overall acceptability, C3 has been tested for nutrients and phytochemicals.…”

“…A way to reduce the glycemic index in bakery products would be the partial substitution of wheat flour with flours, rich in indigestible carbohydrates. Literature search showed that the blends of acha and pigeon pea [15] , corn silk [16] , red onion skin [17] , pea peel [18] , defatted coconut flour [19] , jelly fish [20] , Hibiscus sabdariffa calyxes' residue [21] , pumpkin seed flour [22] , etc. had been used as prospective ingredients to formulate value added crackers.In this regard, watermelon rind, as a source of fibre and nutraceuticals, is used in this study as a means to reduce the rate of absorption of glucose from crackers.…”

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

“…The expansion was reduced because less water was trapped in the network of starch gel. According to Maisont et al ( 43 ), the lower the degree of cracker expansion, the fewer air cells formed and trapped, and thus the lower the cracker hardness ( 43 ).…”

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

“…Similarly, nuggets prepared with 10, 20, and 30% jellyfish replacing catfish meat obtained an average liking of 3.5–3.8 on a five-point hedonic scale, corresponding to an evaluation between neutral (3) and like (4) [ 28 ]. Finally, crackers made by replacing wheat flour content with ground jellyfish (20–40% w / w of total wheat) reached a mean liking score of 6.1–6.4 on a seven-point hedonic (1 = extremely dislike, 7 = extremely like) [ 29 ].…”