Product Development of Cabbage Cauliflower Crackers

Tan, Xin Yen (2022) Product Development of Cabbage Cauliflower Crackers. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The increase in demand for healthy food has attracted researchers to look forward to introducing nutrient-rich food substances into one common food to create nutrient-enriched food. Cruciferous vegetables were found to exert various health benefits to reduce the risk of developing chronic diseases. Therefore, cabbage and cauliflower were incorporated into crackers as the research direction to explore the potential of partial replacement of wheat flour in crackers. The objectives of this project were to study the suitability of using a combination of cabbage and cauliflower to produce crackers; to conduct physical and proximate analysis on the developed crackers and to evaluate the acceptability of the developed crackers by sensory test. Control cracker was made with 100% wheat flour, while another three experimental crackers consist of different amounts (20.6%, 14.7% and 8.8%) each of cabbage and cauliflower to replace the wheat flour in cracker formula. In this study, the physical properties and proximate composition of cabbage cauliflower crackers were analyzed and compared with control crackers. Cabbage cauliflower crackers were reported to have harder with more fractural texture and lighter (L*) with more reddish (a*) and yellowish (b*) than control samples. The incorporation of cabbage and cauliflower resulted in increases of crude fat, protein, fibre and ash content of crackers, but decrease of carbohydrate content. Sensory test was carried out to evaluate the overall acceptance and preference of control and cabbage cauliflower crackers. Cabbage cauliflower crackers had a higher mean score for overall acceptability than control crackers in the hedonic scale. Cabbage cauliflower crackers also had a higher acceptance index than control. In the ranking test, all cabbage cauliflower crackers obtained higher ranks compared to control, as rank 1 indicated the most preferred while rank 4 indicated least preferred. In conclusion, crackers with 14.7% each of cabbage and cauliflower substitution was the most preferred sample (40%) among all cracker formulas with highest acceptance index (77%)