Abstract
We evaluated 17 kinds of commercial wet rice cracker (nure-senbei) made from 9.8-28.7 g/100 g of water with 0.38-0.81 of water activity that differed in the manufacturing method, degree of moisture, and texture. These products were classified into four types: deep-fried senbei, fairly dry senbei, moist senbei and moist okaki according to the effect of controlled moisture on the water content and textural properties. A sensory evaluation was performed on selected products of three types. Those that broke easily were liked, while the hard texture of fairly dry senbei and the taste of heavily seasoned okaki were disliked.
