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Article citations


Nurul, H., Boni, I. and Noryati, I. (2009) The Effect of Different Ratios of Dory Fish to Tapioca Flour on the Linear Expansion, Oil Absorption, Colour and Hardness of Fish Crackers. International Food Research Journal, 16, 159-165.

has been cited by the following article:

  • TITLE: Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers

    AUTHORS: Marvin L. Moncada, Carlos E. Astete, Cristina M. Sabliov, Douglas W. Olson, Charles A. Boeneke, Kayanush J. Aryana

    KEYWORDS: Nano-Spray Drying, Salt, Colour, Texture, Water Activity

    JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.2, February 24, 2017

    ABSTRACT: Particle size reduction of salt to submicron range increases its surface area resulting in increased saltiness perception. The objective was to evaluate the incorporation of nano-spray dried sodium chloride on the physicochemical characteristics of surface-salted cheese crackers. The sodium chloride solution (3% w/w) was sprayed through a 4-μm nozzle with 125 L/min air flow, 38 kPa pressure, 95°C head temperature, and 90% spray to form the smallest submicrosalt particles. The cheese cracker treatments consisted of 3 different salt sizes (regular, microsalt and nano-spray dried salt) and 3 different concentrations (2%, 1.5% and 1%). The 9 (3 sizes × 3 concentrations) cheese cracker treatments were tested for salt concentration and sodium content at week 1. Water activity (aw), texture-fracturability, and color were determined at week 1 and 4 months of storage. The aw) and the L*, b*, C* and h* values in all treatments increased from 1 week to 4 months. The use of nano-spray dried salt on surface-salted cheese crackers allowed for a reduction of 25% - 50% of salt content without affecting the physicochemical attributes.