Development of seasoned tapioca crackers (Thai snack) fortified with Khlu leaf extract

Abstract

The aims of this study were to select (1) a basic recipe of tapioca crackers (2) the appropriate concentration of Khlu leaf extract for fortification in the tapioca cracker product, (3) the suitable seasoning powder for tapioca cracker fortified with Khlu leaf extract, and finally (4) to study of physical, chemical, nutritional qualities as well as (5) consumers acceptance in the seasoned tapioca cracker fortified with Khlu leaf extract. The results showed that a basic recipe for tapioca cracker making was 57% tapioca flour, 4% sugar, 2% finely chopped garlic, 2% salt, 1% pepper and 34% boiling water as considered from sensory evaluation. The appropriate concentration of Khlu leaf extract was the mixture of water and fresh sliced Khlu leaves at a ratio of 1: 0.5. This ratio was given a preference score greater than 1:1 and 1:1.5 (p?0.05). After that, three seasoning powders were added to the crackers fortified with Khlu leaf extract. It was found that the Tom yum seasoning powder tended to be obtain the highest sensory scores than those of the samples seasoned with paprika and algae seasoning powder (p?0.05). The final formulation of the seasoned tapioca crackers fortified with Khlu leaf extract contained fat, protein, dietary fiber and carbohydrate contents approximately 40.50%, 1.49%, 2.01% and 51.10%, respectively. According to the consumer test, (100 consumers) the seasoned tapioca cracker fortified with Khlu leaf extract was accepted as the novel and delicious product. Moreover, 92% of consumers decided to buy the product containing 60 g in the plastic bag with the price of 30 Baht.