Food Product Development and Sensory Evaluation of Bentong Ginger Biscuit

Choo, Yin Yee (2018) Food Product Development and Sensory Evaluation of Bentong Ginger Biscuit. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The aim of this study was to develop biscuit using Bentong ginger powder, to evaluate its antioxidant properties and its overall acceptability. The Bentong ginger is well known for its health benefits and high pungency characteristic. The pungency is attributed to its gingerol content. Despite of its health benefits, there are limited Bentong ginger food products in the market. The biscuits were prepared separately using 2% Bentong ginger powder or normal ginger powder, respectively. Proximate analysis was performed to determine the total carbohydrate content, protein content, fat content, ash content, moisture content, crude fiber content. Total Phenolic Content (TPC) and radical scavenging activity of DPPH were performed to examine its antioxidant properties. For sensory evaluation, a 7-point hedonic scale was used to evaluate the various attributes (color, pungency, taste, crispiness and overall acceptability) of the product. The Bentong ginger biscuit contained 66.59% of carbohydrate, 5.75% of protein, 17.46% of fat, 1.23% of ash, 5.75% of moisture content and 0.22% of crude fiber. In terms of antioxidant properties, the phenolic content of Bentong ginger biscuit was 1.21 mg/g while the scavenging activity was 7.57%. For sensory evaluation, a total of 84% of the panelists liked the color attribute, 80% of the panelists liked the pungency attribute, 88% liked the taste attribute, 68 %liked the crispiness attribute and overall 84% of the panelists liked Bentong ginger biscuit.