Influences of storage time and temperature on sensory and measured quality of green gram savory crackers

Lekjing, Somwang; Venkatachalam, Karthikeyan

doi:10.1016/j.lwt.2019.108310

Cited by 6 publications

(5 citation statements)

References 34 publications

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“…The results indicated that cold storage temperature retained flavonoid stability [29]. An increased storage temperature was able to promote flavonoid degradation [49] and resulted in alteration of phenylalanine, hence reduced flavonoid content [56]. The present study supported that exposure towards higher temperature altered flavonoid structures, subsequently inducing degradation [29].…”

Section: Total Flavonoid Content (Tfc)supporting

confidence: 73%

“…The present study demonstrated that refrigerator freeze was able to retain phenolic degradation under 9 days of storage period. The study attributed that phenolic degradation was affected by storage temperature, particularly increased storage temperature, and subsequently promoted phenolic degradation [48,49]. Hence, this supported that TPC is temperature-dependent [48].…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 62%

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Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

et al. 2022

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Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation.

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Section: Total Flavonoid Content (Tfc)supporting

confidence: 73%

Section: Total Phenolic Content (Tpc)mentioning

confidence: 62%

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

et al. 2022

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“…In the deformation curves of the biscuits and shortbread cookies, a unimodal peak and force-decreased profile were observed after the peak appeared, as shown in Figure 5 A. The force at the peak is defined as the hardness [ 26 ]. The texture profiles before and after the peak reflect the texture properties before and after transverse rupture during the measurements, respectively.…”

Section: Resultsmentioning

confidence: 99%

Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag

Jo¹,

Kim

et al. 2022

Foods

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This study focused on controlling the vapor permeability of an active zipper bag and preserving the quality of cereal-based snacks during the storage period at home. The active zipper bag was prepared by extruding low-density polyethylene with active fillers obtained from natural mineral materials. The active zipper bag showed the same transparent appearance as the existing one but showed 21% lower water vapor capability. As a result, during a 20-day storage period, three types of grain-based snacks (biscuits, shortbread cookies, and puffed snacks) showed delayed increases in weight, moisture content, and moisture activity when stored in an active zipper bag. In addition, this also affected the texture of the biscuits and shortbread cookies, in which the area under the curve was reduced significantly after appearing at a peak during the hardness measurement. On the other hand, the decrease in the number of air cell fracture events in puffed snacks was remarkable. This result suggests that the inner microstructure is preserved better when stored in an active zipper bag. In conclusion, the active zipper bag showed poor water vapor permeability, suggesting that the prepared zipper bag can be developed as snack packaging.

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“…As an integral part of the diet, functional snack foods have a wide variety of commercial products (Mir et al, 2017;Sedej et al 2011). Crackers are among the product groups with high consumer demand due to their delicious taste, long shelf-life, and easy accessibility among these snack products (Maneerote et al, 2009;Venkatachalam and Nagarajan, 2017;Lekjing and Venkatachalam, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…There are many studies in the literature on crackers prepared with gluten-free crackers for celiac patients, snacks with reduced-fat to protect heart health, oat whole meal crackers for intestinal problems, crackers produced by adding tropical fruit flours to wheat flour, fried rice crackers with fish powder, crackers with green banana flour, alternative grains (brown rice, amaranth, quinoa, banana, buckwheat, green gram etc.) (Heller, 2009;Omobuwajo, 2003;Maneerote et al 2009;Sedej et al 2011;Wang et al, 2012;Mir et al, 2017;Lekjing and Venkatachalam, 2019). Flours obtained from legumes with high dietary fiber and protein content and flour obtained by drying fruit and vegetables were also added to these products in the studies in recent years (Heller, 2009).…”

Section: Introductionmentioning

confidence: 99%

Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour

Sabuncu¹,

Şahan²

2021

Emir J Food Agric

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The aim of the study was determined the suitability of Cucurbita pepo L. (pumpkin) seed flour (PSF) supplement, which is limited for use in the food industry, to increase some chemical and functional properties of crackers. PSFs were used to replace wheat flour in cracker formulation at the levels of 5, 10, 20 and 30%. Particularly, the total dietary fiber, protein and ash content of crackers with PSF increased. The highest increase in mineral contents of crackers were determined in P> K> Mg> Ca> Zn> Fe> Cu. The predominant organic acid of crackers was tartaric acid and the dominant fatty acid was linoleic acid. Crackers prepared with Nevşehir variety PSF yielded better results than other crackers due to their nutritious properties. As a result, with the addition of PSF, a functional food product with health benefits was obtained and a contribution was made to the product range.

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Influences of storage time and temperature on sensory and measured quality of green gram savory crackers

Cited by 6 publications

References 34 publications

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag

Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour

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