The texture fracturability analysis

The texture fracturability analysis of surface-salted cheese crackers as influenced by different salt particle sizes/concentrations is shown in Table 2. There was a significant (P < 0.001) effect for treatment * time interaction, treatment and time (Table 3). Crackers containing 1.5% microsalt and 1% regular salt significantly (P < 0.05) decreased in fracturability from 1 week to 4 months (Table 2). Also, crackers containing 1.5% microsalt had significantly (P < 0.05) lower fracturability than crackers containing 1.5% regular salt at 4 months (Table 2). The reduction of 25% (1.5%) and 50% (1%) of salt content in surface-salted cheese crackers through use of nano-spray dried salt did not show significant differences in texture fracturability. Nakamura et al. [16] studied the quality deterioration of rice crackers over time using the one bite test with tensipresser and concluded that the hardness of cracker markedly increased during storage of 20 days at 35˚C. Its changes were attributed to the retrogradation of rice starch over time. In this study we did not use rice starch.