Effects of Pumpkin Powder Incorporation on the Physicochemical, Nutritional, and Sensory Properties of Rice Crackers

Low, Sin Yee (2026) Effects of Pumpkin Powder Incorporation on the Physicochemical, Nutritional, and Sensory Properties of Rice Crackers. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Rice crackers represent a widely consumed gluten-free snack category; however, their relatively neutral flavour and limited visual appeal underscore the need for product innovation. Pumpkin (Cucurbita moschata), a vegetable distinguished by its substantial dietary fibre, carotenoid, and antioxidant content, is postulated to offer considerable improvements to both the sensory and nutritional attributes of rice crackers when incorporated in powder form. The present study aimed to examine how varying levels of pumpkin powder (0%, 10%, 20%, and 30%) influenced the physical characteristics, water activity, textural behaviour, total carotene content (TCC), total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity (DPPH and FRAP), proximate composition, and sensory properties of rice crackers. Findings revealed that pumpkin powder incorporation brought about a statistically significant (p < 0.05) reduction in cracker hardness by 1.25 to 3.18 times, while delivering substantial gains in nutritional quality. Specifically, TCC rose by 16.61 to 26.10 times, TPC increased by 4.65 to 11.92 times, TFC improved by 1.90 to 2.71 times, DPPH scavenging activity increased by 6.50 to 9.83 times, FRAP by 1.30 to 1.83 times, protein content by 1.07 to 1.34 times, crude fibre by 1.10 to 1.21 times, and ash content by 1.44 to 1.78 times. Consumer acceptability assessments conducted with 33 untrained panellists on a nine-point hedonic scale revealed that the formulation containing 20% pumpkin powder attained the highest overall acceptability rating (7.73), marginally ahead of the 10% formulation (7.58). These outcomes confirm that a 20% substitution level represents the most favourable incorporation rate for producing nutritionally enriched rice crackers with appealing sensory attributes. Overall, pumpkin powder demonstrates considerable promise as a functional ingredient in gluten-free snack applications. Future vestigations are encouraged to address shelf-life stability and expand consumer testing across broader demographic populations.