Product Development and Quality Evaluation of Tapioca Saltine Crackers

See To, Ying Ying (2019) Product Development and Quality Evaluation of Tapioca Saltine Crackers. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text See To Ying Ying_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

The purpose of this study is to examine the effects of partial substitution of wheat flour with tapioca flour on the organoleptic, nutritional and physicochemical qualities of saltine crackers. Tapioca flour has been reported to promote gastrointestinal, bone health and boost immunity. Its amygdalin (vitamin B17) content has been documented as anti-cancer and lowering of high blood pressure. The main ingredients for tapioca saltine were tapioca flour: wheat flour (30:70), salted butter and sesame, while the control was prepared without tapioca flour. Sensory qualities of tapioca saltine and wheat saltine were evaluated by 50 panellists using 7-point hedonic scale. The Acceptance Index (AI) of tapioca saltine (AI=90%) was significantly higher than that of the control (AI=45%). The mean scores for the various attributes (appearance, flavour, flour taste, overall taste, crispiness, overall acceptability) of tapioca saltine were all significantly higher (p<0.05) than that of the control, except for appearance (no significant difference). Hardness of tapioca saltine (1.430 ±0.167kg) was significantly lower than the control (3.364 ±0.187kg). Colour profile (L*, a*, b* values) of samples were determined. The L* value for tapioca saltine (30.96± 0.70) was significantly higher than the control (22.40 ± 0.39). Proximate analysis showed that tapioca saltine contained higher amount of carbohydrates (79.63%) compared to the control (77.22%). Amygdalin content was determined by using HPLC. Amygdalin content in tapioca saltine (7.9± 0.03 mg/g) was significantly higher (p<0.05) than that of the control (3.3± 0.02 mg/g). In conclusion, substitution of tapioca flour (30%) in the saltine crackers significantly increased the crispiness and overall sensory quality, carbohydrate and amygdalin content.