Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932302" target="_blank" >RIV/60461373:22330/25:43932302 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2076-3417/15/18/9914" target="_blank" >https://www.mdpi.com/2076-3417/15/18/9914</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app15189914" target="_blank" >10.3390/app15189914</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition

Popis výsledku v původním jazyce

Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of darkness “100 − L*” and redness a*. The color of the baked products reflected these differences, but the darkening of the whole grain crackers was less intense; the shades of wheat–cricket 90:10 and whole grain 100:0 cracker variants were comparable. Within the WF subset, the hardness diminished insignificantly, with the reverse occurring in the WG group (from 25 to 22 N and from 31 to 35 N, respectively). The flexibility of the crackers was independent on type of wheat flour and the proportion of CRPW, as shown by a 90% confidence interval of 0.97–1.06 mm. By Principal Component Analysis, the primary role of wheat flour type in distinguishing the crackers was confirmed. As expected, the darkness “100 − L*” and the redness a* of the cracker surface could be used to predict the results of the texture breaking test and fragility in general (P = 95%). The 90:10 WF–cricket crackers and 95:5 WG–cricket crackers had similar properties, and both could be adopted in baking practice without modification.

Název v anglickém jazyce

Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition

Popis výsledku anglicky

Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of darkness “100 − L*” and redness a*. The color of the baked products reflected these differences, but the darkening of the whole grain crackers was less intense; the shades of wheat–cricket 90:10 and whole grain 100:0 cracker variants were comparable. Within the WF subset, the hardness diminished insignificantly, with the reverse occurring in the WG group (from 25 to 22 N and from 31 to 35 N, respectively). The flexibility of the crackers was independent on type of wheat flour and the proportion of CRPW, as shown by a 90% confidence interval of 0.97–1.06 mm. By Principal Component Analysis, the primary role of wheat flour type in distinguishing the crackers was confirmed. As expected, the darkness “100 − L*” and the redness a* of the cracker surface could be used to predict the results of the texture breaking test and fragility in general (P = 95%). The 90:10 WF–cricket crackers and 95:5 WG–cricket crackers had similar properties, and both could be adopted in baking practice without modification.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TN02000044" target="_blank" >TN02000044: Biorafinace a cirkulární ekonomika pro udržitelnost</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Sciences-Basel

ISSN

2076-3417

e-ISSN

2076-3417

Svazek periodika

15

Číslo periodika v rámci svazku

18

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

25

Strana od-do

1-25

Kód UT WoS článku

001579532600001

EID výsledku v databázi Scopus

2-s2.0-105017237270