| Abstrakt: |
Rice-based crackers with functional properties were formulated according to Taguchi's L8 design using four variables; flour composite (a0 = rice: wheat flour in 50:50 ratio, a1 = rice: wheat: corn: green gram flour in 50:40:5:5 ratio), dehydrated Moringa oleifera leaves powder (DML) (b0 = 0%, b1 = 1%), dehydrated Spirulina powder (DSP) (c0 = 0%, c1 = 1%), and Syzygium cumini bark decoction (SCBD) (d0 = 0%, d1 = 15%). Of the eight treatment combinations, crackers comprising the treatment of a1b0c0d1 (rice: wheat: corn: green gram flour in 50:40:5:5 ratio, 0% DML, 0% DSP, 15% SCBD) was selected as the most preferred sample with an acceptable sensory profile. Further studies with the crackers from the same treatment combination (a1b0c0d1) demonstrated a significantly high protein and mineral content, total phenolic content and antioxidant activity along with a significantly low carbohydrate content compared to crackers prepared with 50:50 ratio of rice and wheat flour (a0b0c0d0). [ABSTRACT FROM AUTHOR] |
