Quality of Crackers Fortified with Crude Fiber from Pineapple Cores.

Abstract

This study aims to study the quality of cracker products by supplementing dietary fiber from pineapple core. Pineapple powder was prepared from the pineapple core residue by hot air-drying method. Then, the level of use of pineapple core powder as a substitute for wheat flour was studied at the levels of 0, 10, 20, and 30 %. As a result, when fortified with a high level of pineapple core powder, the brightness (L *) and the intensity of red (a *) tended to decrease, while the intensity of yellow (b *) tended to increase. In terms of texture quality, it was found that the hardness tended to increase with the amount of pineapple core powder added. and the moisture content tends to decrease. The sensory evaluation found that the pineapple core powder fortified crackers at the level of 10, 20, and 30 received overall liking scores of 7.36, 7.11, and 7.25 points, respectively, which were not significantly different from control (p>0.05). The quality of cracker after 35 days of storage was investigated, it was found that pineapple core powder supplemented cracker product at 30% level had a statistically significant increase in moisture content and hardness (p≤0.05). Sensory quality during storage was found to decrease of appearance and overall liking with longer storage time (p≤0.05).