Development of Functional Popcorn Enriched with Fig Powder and Matcha Powder

Lim, Rui Hong (2025) Development of Functional Popcorn Enriched with Fig Powder and Matcha Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Lim Rui Hong_Full Text.pdf Restricted to Registered users only Download (11MB)

Abstract

This study developed functional popcorn which was enriched with fig powder and matcha powder to enhance its nutritional value and sensory appeal. Two formulations were developed: F1 (Buttery-Fig) and F2 (Fig-Matcha), compared against a control (Butter only). For the preparation of fig powder, the fresh figs were cleaned, sliced, frozen, freeze-dried, and ground into fine powder. Coating formulations were prepared by mixing ingredients: melted butter, fig powder, matcha powder, sugar, salt, and cornstarch. Popcorn was prepared by heating corn kernels with oil. After popcorns were coated, they were heated in the oven (55°C, 20 min), then cooled at room temperature, and stored in an airtight container until further analysis. Antioxidant analysis revealed that both F1 & F2 popcorns had significantly higher antioxidant activity than that of the control. F2 exhibited the strongest antioxidant activity (DPPH: 56.11%, ABTS: 65.27%, TPC: 19.92 mg GAE/g). The dietary fiber content of F1 (9.43%) and F2 (10.52%) was also significantly higher than that of the control (7.68%). The protein and ashes of F1 and ; F2 were higher, while their fat content was significantly lower when compared to the control. Sensory evaluation results showed that F2 was the most preferred, achieving the highest acceptance index of 84%. Overall, incorporating fig and matcha powders into popcorn enhanced its nutritive values, antioxidant activity and dietary fiber content, aligning with current consumer demands for healthier, value-added snacks. Keywords: Functional popcorn, fig powder, matcha powder, antioxidant activity, dietary fiber