Ooi, Jia Yi
(2020)
Development Of Cream Crackers
Containing Coconut Palm Sugar:
Nutritional Composition And Sensory
Analysis.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
Coconut palm sugar can be used as a natural sweetener in various food. This
study aimed at developing cream cracker using genuine coconut palm sugar. Besides,
this study also determined the effect of coconut palm sugar on the proximate, texture
profile and consumer acceptability of developed cream cracker. In this study, genuine
coconut palm sugar was used to substitute the usage of white sugar at 0% (control),
50% and 100% ratio in the formulation of cream crackers. Cream crackers
incorporated with coconut palm sugar were investigated for their nutritional
composition, physical properties and sensory properties. Proximate analysis of cream
crackers was carried out, and cream crackers with 100% coconut palm sugar
substitution showed significantly higher (p < 0.05) moisture (3.23%), protein (12.08%),
ash (2.84%) and carbohydrates content (70.30%) with lower fat (12.55%) than control.
In terms of physical characteristics, incorporation of 100% coconut palm sugar into
cream crackers showed lowest value in lightness (L*) and highest value in a* and b*.
Besides, 100% substitution levels of coconut palm sugar also decreased the hardness
of cream crackers (p < 0.05). Sensory evaluation revealed that formulated cream
crackers (100% coconut palm sugar) received the highest score values in terms of
aroma, taste, texture and overall acceptability, but lowest score values in terms of
colour. Coconut palm sugar could be used as a raw ingredient for developing cream
crackers.
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