Physicochemical and Sensory Properties of Butter Cracker Incorporated with Watermelon Rind Powder

Too, Chean Tong (2023) Physicochemical and Sensory Properties of Butter Cracker Incorporated with Watermelon Rind Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Watermelon rind is often disposed of despite its high fiber content. By developing functional foods that incorporate the rind, its nutritional potential can be utilized, thus reducing food wastage. In this project, the objectives were to evaluate the effects of watermelon rind powder (WRP) in several aspects of butter crackers. This study incorporated WRP into butter crackers at 0% (control), 2.5%, 5.0%, and 7.5%. Physico-chemical analysis (color, specific volume, and texture), proximate analysis (moisture, ash, crude fiber, crude protein, crude fat, and total carbohydrate content), and determination of total dietary fiber were conducted. Sensory evaluation was conducted with a 7-point hedonic scale to determine the sensory attributes (color/appearance, butter aroma, butter flavor, hardness, and overall acceptability) of the control and WRP-incorporated butter cracker with the optimum formulation. For color measurement, no significant difference (p > 0.05) in the a* and b* values of all butter crackers but slightly higher L* values in control and 7.5% WRP-incorporated crackers. Hardness of 7.5% WRP-incorporated crackers was significantly greater (p < 0.05) than others but no significant difference in specific volume of all butter crackers. No significant difference in protein, moisture, ash, fat, and total carbohydrate content (p > 0.05) between control and WRP-incorporated crackers, except for 5.0% WRP-incorporated crackers that was significantly higher (p < 0.05) in crude fat content and lower in total carbohydrate content than control. Crude fiber content and total dietary fiber content significantly increased with WRP incorporation. For sensory evaluation, significant differences were found in all sensory attributes between the control and 7.5% WRP-incorporated crackers (p < 0.05), except for hardness. Sensory attributes of 7.5% WRP-incorporated crackers were preferred by the panelists, excluding hardness. Overall, WRP can potentially increase dietary fiber content of butter crackers by incorporating it into the recipe.