Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)
T Qadri, SZ Hussain, AH Rather, T Amin… - International Journal of …, 2018 - Taylor & Francis
ABSTRACT A study was conducted to develop brown rice flour (BRF) incorporated wheat-
based crackers. Central composite rotatable design with three independent variables–BRF
(10–40%), carboxymethyl cellulose (CMC)(1–3%), and shortening (5–12%)–produced 20
different combinations. Response surface methodology was used to study the effect of
different levels of BRF, CMC, and shortenings on product characteristics like spread ratio,
volume index, density, width, thickness, and puffiness. All the three independent variables …
based crackers. Central composite rotatable design with three independent variables–BRF
(10–40%), carboxymethyl cellulose (CMC)(1–3%), and shortening (5–12%)–produced 20
different combinations. Response surface methodology was used to study the effect of
different levels of BRF, CMC, and shortenings on product characteristics like spread ratio,
volume index, density, width, thickness, and puffiness. All the three independent variables …
Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC).
TQ Tahiya Qadri, SZ Hussain, AH Rather… - 2018 - cabidigitallibrary.org
A study was conducted to develop brown rice flour (BRF) incorporated wheat-based
crackers. Central composite rotatable design with three independent variables-BRF (10-
40%), carboxymethyl cellulose (CMC)(1-3%), and shortening (5-12%)-produced 20 different
combinations. Response surface methodology was used to study the effect of different levels
of BRF, CMC, and shortenings on product characteristics like spread ratio, volume index,
density, width, thickness, and puffiness. All the three independent variables significantly (p< …
crackers. Central composite rotatable design with three independent variables-BRF (10-
40%), carboxymethyl cellulose (CMC)(1-3%), and shortening (5-12%)-produced 20 different
combinations. Response surface methodology was used to study the effect of different levels
of BRF, CMC, and shortenings on product characteristics like spread ratio, volume index,
density, width, thickness, and puffiness. All the three independent variables significantly (p< …
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