Quality Evaluation of Crackers Incorporated by Jackfruit Seed and Bulb Powders

Ooi, Rou Xuan (2024) Quality Evaluation of Crackers Incorporated by Jackfruit Seed and Bulb Powders. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Incorporation of jackfruit seed and bulb powders into crackers not only addresses the problem of the short shelf-life of fresh jackfruit but also increases the nutritional values of crackers. The objectives of this research were to evaluate the effect of the addition of jackfruit seed powder (JSP) and jackfruit bulb powder (JBP) in different percentage ratios on physical characteristics, water activity, colour, texture, total carotenoid content (TCC), total phenolic content (TPC), antioxidant properties (DPPH free radical scavenging activity and ferric reducing antioxidant powder, FRAP), and proximate composition of crackers; and meanwhile, to determine the sensory properties, consumer acceptability and preference of the crackers incorporated with JSP and JBP in comparison with plain crackers (control). Sample A served as a control cracker; while other crackers samples were prepared by substituting 20% of wheat flour with different percentage ratios of JSP and JBP in 100:0 (Sample B), 90:10 (Sample C), 70:30 (Sample D), and 50:50 (Sample E). By comparing to the control crackers, crackers incorporated with JSP and JBP had significantly lower L* value, b* value and carbohydrate content; but higher a* value, TCC, TPC, DPPH, FRAP, ash content, and fiber content (p < 0.05). However, control crackers had significantly higher protein content, lower moisture and fat content compared to crackers incorporated with JSP and JBP (p < 0.05). Sample E that incorporated with 50:50 percentage ratio of JSP and JBP had the significantly (p < 0.05) highest TCC (125.68 mg/100 g dry solids), TPC (173.86 mg GAE/100 g dry solids), DPPH (56.92 mg AAE/100 g dry solids), FRAP (43.12 mg FeSO4E/100 g dry solids), ash content (2.57%), fiber content (1.75%), and lowest carbohydrate content (68.04%) among all the cracker samples. There were no significant differences (p > 0.05) in appearance, aroma, texture, and, overall acceptability through 9-point hedonic scale test, except for taste. Sample D that incorporated with 70:30 percentage ratio of JSP and JBP was the most preferable (22.67%) crackers among other crackers from the preference test. The jackfruit seed and jackfruit bulb powders have potential to be incorporated into crackers to enhance its nutritional value.