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

A simplex-centroid design was used to investigate the physico-chemical properties of flour mixtures composed of cassava starch, rice flour, waxy rice flour and wheat flour on the one hand and linear expansion, texture and sound emission properties of crackers, made from theses mixtures on the other hand.     

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

Cassava crackers, based in cassava starch and water, were produced by deep-fat frying in oil at 140, 150 and 160 °C. Physical properties of cassava crackers were monitored at 5, 10 and 15 s of the frying process, moisture contents, bulk density, linear expansion and penetration forces and sound emission were evaluated. The results showed that with increasing frying (time and temperature), the moisture content, the linear expansion, the number of force and sound peaks significantly increased while the density and maximum and mean of force peaks decreased. Further it could be seen that with higher temperature the number of small size air cells increased. Correlations were found between physical and textural properties and sound emission. Moisture content, bulk density, maximum of sound peak, maximum force and mean force were negatively correlated with linear expansion, number of sound peaks and number of force peaks.     

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

Research during the past years has focused on crispness because of the great interest of consumers towards crispy foods. Currently crispness is measured with sensory, mechanical and morphological variables. Recently, the analysis of acoustic recordings with mechanical testing results appears to be an interesting technique of crisp foods. The first part of this article reviews briefly the definition and the determination of crispness by different test methods. The second part summarizes the results of studies conducted worldwide on the crispness which use destructive acoustic-mechanical methods.