Product Development of High Fiber Psyllium Husk Crackers with Added Lemon Peel Powder

Soh, Ying Ying (2020) Product Development of High Fiber Psyllium Husk Crackers with Added Lemon Peel Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The purpose of this study is to develop acceptable crackers by using wheat flour, psyllium husk and lemon peel powder. Control was prepared without psyllium husk and lemon peels powder. Sensory quality, proximate composition and physicochemical properties of crackers were determined. The sample crackers contained 15.11% of dietary fibre, 1.71% of moisture content, 3.30% of ash content, 4.11% of protein, 21.54% of crude fat, 5.32% of crude fiber and 63.93% of carbohydrate. Sensory attributes (color, aroma, taste, crunchiness, and overall acceptance) of control and sample were evaluated by 50 panellists using a 9-point hedonic scale. Acceptance Index of sample and control were 83% and 77%, respectively. A total of 68% of the panellists preferred the sample while 32% preferred the control. The addition of psyllium husk and lemon peel powder significantly increased the dietary fiber content of the sample (15.1%) as compared to the control (5.95%). Sample also showed higher DPPH radical scavenging activity than the control. Psyllium husk could be used as a partial substitute for oat crackers and the product provides good source of dietary fiber. Utilization of agriculture waste such as psyllium husk and lemon peels in functional food production warrants further exploration.