Product Development of Chia Seed Tomato Crackers

Kua, Pei Yu (2019) Product Development of Chia Seed Tomato Crackers. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Crackers are finer baked goods with low sugar and fat content which serve as a nutrient vehicle to meet consumer demand for superior nutritional properties through enrichment and fortification with nutritionally rich food ingredients. In this study, chia seeds and tomato paste were added into crackers to improve the nutritive value and sensory attributes of crackers. The objectives of this study are: i) to formulate and develop chia seed tomato crackers, ii) to study the physicochemical properties of chia seed tomato crackers, and iii) to evaluate the sensory evaluation on developed chia seed tomato crackers. The properties of crackers evaluated were proximate analysis (moisture, ash, crude fat, crude protein and crude fiber content), physicochemical analysis which included texture profile (hardness) and color, and sensory evaluation. No significant differences (p > 0.05) were found in the moisture, fat and protein content between both tomato crackers and chia seed tomato crackers. The addition of chia seeds has slightly increased the protein and fat content. Moreover, the addition of chia seeds increased the ash content and fiber content of tomato crackers significantly (p < 0.05). It also showed that the developed product can be claimed as a source of dietary fiber. In terms of color and texture (hardness) of crackers, no significant differences (p > 0.05) were found between the two crackers samples. In addition, the results of sensory evaluation showed that there was no significant difference in the appearance, aroma and texture between both crackers samples. Most importantly, the overall acceptability obtained by chia seeds tomato crackers was significantly higher than that of tomato crackers which indicated that chia seeds can be added as whole into baked products without negatively affect the acceptance of final product.