Physicochemical Characteristics, Nutritional Composition and Antioxidative Properties of Healthy Centella asiatica Crispy Crackers

Abstract

The substitution of Centella asiatica powder with different contents (2.5 %, 5.0 % 7.5 % and 10.0 %) on tapioca flour rendered the crispy crackers with decreased expansion index, bulk density, oil absorption and crispness. Surface and internal structure of crispy crackers were markedly affected by the amount of Centella asiatica powders added as visualized by Field Emission Scanning Electron Microscope (FESEM). For nutritional composition, crispy crackers with Centella asiatica powders showed higher protein (1-2-fold), total dietary fiber (1-2.5-fold), ash (1-2-fold), and 2-7-fold of macro mineral (Ca, K, P, Mg and Fe) with lower fat content (1-2-fold) when compared to those control sampling (p < 0.05). The total phenolic content increased with increasing Centella asiatica powder replacement. Moreover, the increased amount of Centella asiatica powder in the flour formulation resulted in higher DPPH radical scavenging activity as well as the power of ferric ion reducing antioxidant in the final product crude extracts. The present study suggested that the substitution of Centella asiatica powder was a potential food ingredient for nutrients value added of crispy crackers. Finally, in sensory tests, acceptable crispy crackers with pleasant overall-liking were obtained by incorporating up to 5.0 % Centella asiatica powder into the cracker’s formula.