Physicochemical Properties and Sensory Acceptability of Oat-Substituted Carrot Pomace–Goji Biscuits

Pee, Sze Nin (2026) Physicochemical Properties and Sensory Acceptability of Oat-Substituted Carrot Pomace–Goji Biscuits. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Pee Sze Nin_Full Text.pdf Restricted to Registered users only Download (4MB)

Abstract

In recent years, increasing awareness of the relationship between diet and health has driven demand for functional foods with added nutritional benefits beyond basic nourishment. This study aimed to develop an oat-substituted carrot pomace–goji biscuit as a healthier alternative to conventional snack products. Oats were incorporated as a partial replacement for wheat flour to enhance dietary fibre content, particularly β-glucan, while carrot pomace and goji berries were included to improve antioxidant properties and provide natural sweetness. The proximate composition, physicochemical properties, oxidative stability, and sensory acceptability of the developed biscuit were evaluated. The formulated biscuit contained 58.01% carbohydrate, 20.94% fat, 8.46% protein, 2.16% crude fibre, 0.97% ash, and 11.63% moisture. Compared with the control, the formulation exhibited significantly (p < 0.05) higher fat and ash contents, indicating increased lipid and mineral contributions. The relatively high moisture content and water activity (0.566) contributed to a desired softer and chewier biscuit texture. Sensory evaluation by 56 untrained panellists using a 9-point hedonic scale showed that the developed biscuit achieved an acceptability index of 72.87% with a mean overall acceptability score of 6.75 out of 9. In conclusion, the oat-substituted carrot pomace–goji biscuits demonstrated acceptable sensory quality and an improved general nutritional profile, while also supporting food waste reduction through the utilisation of carrot pomace. Further studies are recommended to include total dietary fibre analysis, shelf-life testing, and improvements in sensory attributes to enhance consumer acceptance.