Innovative Food Product Development of Mini Snow Skin Hawthorn Moon Cake

Aw, Tian Min (2018) Innovative Food Product Development of Mini Snow Skin Hawthorn Moon Cake. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Hawthorn (Crataegus spp.) fruits are increasingly used as raw ingredient for nutraceuticals and functional food products. Studies reported that hawthorn fruits and leaves have multiple health benefits including hypo-lipidaemic, anti-atherosclerotic, cardio-protective and weight management attributed to its high antioxidant activity. This study aims to develop mini snow skin moon cakes with hawthorn filling. Another objective of this thesis was to determine the antioxidant and total polyphenol contents of hawthorn filling incorporated in snow skin moon cake. The demand for the snow skin moon cake has been increasing, therefore snow skin moon cake was chosen as a vehicle to deliver the high antioxidant hawthorn to the consumers. Hawthorn was first soaked and blended to prepare the filling for the moon cake. The sensory evaluations, physicochemical properties and proximate analysis were performed on the finished hawthorn moon cakes. The overall acceptability of the moon cakes scored 7 out of 9 on the 9-point hedonic scale. A total of 96% of the panelist (N = 50) like the product. The product also contained relatively high phenolic and flavonoid contents. In summary, an innovative mini hawthorn moon cake with unique sweet and sour balance was developed. This “on-the-go” product provides convenience (no cutting is required) and additional health benefits to the consumers.