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SALTINE CRACKER FLAVOR: PREPARING A MIXTURE TO ENHANCE CRACKER FLAVOR
Author(s) -
FARIDI HAMED A.,
JOHNSON JOHN A.,
ROBINSON ROBERT J.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10059.x
Subject(s) - flavor , aroma , fermentation , chemistry , food science , chromatography
The amount of free amino and organic acids produced in 25‐hour fermentation were measured. A mixture to enhance cracker flavor was prepared. The mixture was added to a short‐time saltine cracker formula (2 hr fermentation). Sensory evaluation showed that the mixture fully duplicates flavor and aroma for 25 hr fermentation.