Product Development of the Okra High Fiber Cracker Biscuits

Lim, Kai Lun (2025) Product Development of the Okra High Fiber Cracker Biscuits. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Lim Kai Lun_Full Text.pdf Restricted to Registered users only Download (3MB)

Abstract

Okra, also known as Ladyfinger, is a nutrient-rich vegetable high in fiber, vitamins, and minerals, which makes a valuable ingredient for improving food products. This investigation focuses on the processing of Okra (Ladyfinger) into okra flour for the production of crackers (Formulations 1&2), with wheat flour-made crackers serving as the control sample for comparison. This project aims (i) to define the proximate composition, physical attributes, and functional properties of okra crackers. (ii) To improve the nutritional value, sensory qualities, and high fiber attributes of okra crackers. (iii) To evaluate the acceptableness of okra crackers with a control sample. The physical properties, functional characteristics, microbiological attributes, proximate composition, and sensory qualities of the crackers were both analyzed. When evaluating physical properties, formulation 2 indicates significant differences (p<0.05) in colour parameters versus the control sample, whereas formulation 1 indicates significant differences in hardness. Additionally, formulation 2 has shown higher moisture and crude protein content but shows a lower crude fat content than formulation 1 and the control. Formulation 1&2 exhibited notably higher crude fiber content (6.78±0.10%; 12.23±0.62%) in comparison to the control (0.27±0.05%), reflecting a higher source of fiber. The hedonic test showed a significant difference (p<0.05) in the taste scores, with formulation 1 (5.50±1.33) being rated higher than formulation 2 (4.37±1.30). Furthermore, the okra flour displayed low water activity (0.25 ± 0.002) and moisture content (5.46 ± 0.02%), which could inhibit the growth of microbes. According to the total plate count analysis, the crackers were established with an estimated colony count of (1.33 x 100 cfu/g). This research illustrates the potential of okra flour to act as a healthy ingredient for high-fiber cracker biscuits, enhancing sensory qualities.