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Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage

Incorporating spinach powder can be seen as a commodity to increase the nutritional value, physical properties and creating new flavour of cracker. The purpose of this study was to develop a new food product and determine the physicochemical properties and sensory acceptability of cracker incorporat...

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Main Author: Daphane Teo Wen Xin
Format: Undergraduate Final Project Report
Language:English
Published: 2019
Online Access:http://discol.umk.edu.my/id/eprint/4468/1/DAPHANE%20TEO%20WEN%20XIN.pdf
http://discol.umk.edu.my/id/eprint/4468/
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spelling my.umk.eprints.44682022-05-23T22:10:07Z http://discol.umk.edu.my/id/eprint/4468/ Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage Daphane Teo Wen Xin Incorporating spinach powder can be seen as a commodity to increase the nutritional value, physical properties and creating new flavour of cracker. The purpose of this study was to develop a new food product and determine the physicochemical properties and sensory acceptability of cracker incorporated with various concentrations of green spinach and red spinach powder. Shelf life study was conducted by observing the texture and colour properties during four weeks of storage. Overall texture analysis that was conducted by using texture analyzer can be concluded by saying that hardness and fracturability of cracker showed increasing progression with increasing concentration of spinach powder but showed decreasing trend with time. Chromatic parameters (L*, a*, b*) of colour properties that was conducted using chromameter showed decreasing progression with increasing percentage of flour substitution and showed decreasing trend with time. For proximate analysis, the result indicated that with the increasing concentration of spinach powder, the values for proximate analysis decreases for moisture but increases for ash, fat and protein content. The sensory evaluation conducted among 40 panelists showed higher interest in red spinach cracker with 5% flour substitution. The effect of flour substitution with spinach powder was positive in terms of decreasing moisture content and increasing ash, fat and protein content. Along with the higher acceptance of the cracker incorporated with spinach powder, the objectives of the study were achieved. 2019 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/4468/1/DAPHANE%20TEO%20WEN%20XIN.pdf Daphane Teo Wen Xin (2019) Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description Incorporating spinach powder can be seen as a commodity to increase the nutritional value, physical properties and creating new flavour of cracker. The purpose of this study was to develop a new food product and determine the physicochemical properties and sensory acceptability of cracker incorporated with various concentrations of green spinach and red spinach powder. Shelf life study was conducted by observing the texture and colour properties during four weeks of storage. Overall texture analysis that was conducted by using texture analyzer can be concluded by saying that hardness and fracturability of cracker showed increasing progression with increasing concentration of spinach powder but showed decreasing trend with time. Chromatic parameters (L*, a*, b*) of colour properties that was conducted using chromameter showed decreasing progression with increasing percentage of flour substitution and showed decreasing trend with time. For proximate analysis, the result indicated that with the increasing concentration of spinach powder, the values for proximate analysis decreases for moisture but increases for ash, fat and protein content. The sensory evaluation conducted among 40 panelists showed higher interest in red spinach cracker with 5% flour substitution. The effect of flour substitution with spinach powder was positive in terms of decreasing moisture content and increasing ash, fat and protein content. Along with the higher acceptance of the cracker incorporated with spinach powder, the objectives of the study were achieved.
format Undergraduate Final Project Report
author Daphane Teo Wen Xin
spellingShingle Daphane Teo Wen Xin
Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage
author_facet Daphane Teo Wen Xin
author_sort Daphane Teo Wen Xin
title Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage
title_short Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage
title_full Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage
title_fullStr Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage
title_full_unstemmed Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage
title_sort physicochemical properties and sensory evaluation of cracker incorporated with green spinach (spinacia oleracea) and red spinach (amaranthus dubius) during storage
publishDate 2019
url http://discol.umk.edu.my/id/eprint/4468/1/DAPHANE%20TEO%20WEN%20XIN.pdf
http://discol.umk.edu.my/id/eprint/4468/
_version_ 1763303418383826944
score 13.211869

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