Development of Functional Crackers Enriched with Torch Ginger (Etlingera Elatior) Inflorescence and Psyllium Husk Powder

Tan, Chian Hui (2026) Development of Functional Crackers Enriched with Torch Ginger (Etlingera Elatior) Inflorescence and Psyllium Husk Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Torch ginger inflorescence powder (TGIP) is an underutilized functional ingredient, while psyllium husk is an agricultural byproduct with significant nutritional potential. This study aimed to develop functional crackers using TGIP and psyllium husk powder (PHP) to enhance their dietary fiber content and antioxidant properties. The control crackers were made with whole wheat flour, water, unsalted butter, baking powder, sugar, and salt. In Formulation 1 (F1), whole wheat flour was partially substituted with 3% TGIP and 3% PHP, while Formulation 2 (F2) was substituted with 6% TGIP and 6% PHP. Proximate analysis revealed that the dietary content of F1 crackers (14.17%) was significantly higher than that of the control (7.11%). The ash content of F1 (3.89%) and F2 (4.33%) were found to be significantly higher compared to the control (3.79%). The moisture content of all cracker samples ranges from 3.19% to 4.05%, indicating satisfactory crunchiness and microbial stability. The addition of TGIP and PHP into the formulations significantly improved the antioxidant activities of crackers with DPPH radicals scavenging capacity (Control: 44.90% F1: 47.84%, F2: 50.24%), ABTS (Control: 24.36%, F1: 37.91%, F2: 43.28%) and FRAP (Control: 1.63, F1: 1.86, F2: 2.01 mg FeSO₄/g), TPC (Control: 5.35, F1: 6.29, F2: 6.74 mg GAE/g), TFC (Control: 1.78, F1: 2.03, F2: 2.35 mg QE/g). The sensory attributes of the crackers were evaluated by 40 panelists using a 7-point hedonic scale. F2 cracker was the most preferred with an acceptance index (AI) of 80%, followed by F1 (AI = 78%) and control (AI = 76%). In conclusion, this study demonstrated that the underutilized TGIP and PHP can be used to enhance the dietary fiber and antioxidant activity of crackers. This project aligns with the global Sustainable Development Goals SDG 3 by promoting good health, and SDG 12 by supporting sustainable food production through reduction of food waste.