Development Of Cream Crackers Containing Coconut Palm Sugar: Nutritional Composition And Sensory Analysis
Coconut palm sugar can be used as a natural sweetener in various food. This study aimed at developing cream cracker using genuine coconut palm sugar. Besides, this study also determined the effect of coconut palm sugar on the proximate, texture profile and consumer acceptability of developed crea...
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47375/ http://eprints.usm.my/47375/1/OOI%20JIA%20YI.pdf |
| _version_ | 1848880855157571584 |
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| author | Ooi, Jia Yi |
| author_facet | Ooi, Jia Yi |
| author_sort | Ooi, Jia Yi |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Coconut palm sugar can be used as a natural sweetener in various food. This
study aimed at developing cream cracker using genuine coconut palm sugar. Besides,
this study also determined the effect of coconut palm sugar on the proximate, texture
profile and consumer acceptability of developed cream cracker. In this study, genuine
coconut palm sugar was used to substitute the usage of white sugar at 0% (control),
50% and 100% ratio in the formulation of cream crackers. Cream crackers
incorporated with coconut palm sugar were investigated for their nutritional
composition, physical properties and sensory properties. Proximate analysis of cream
crackers was carried out, and cream crackers with 100% coconut palm sugar
substitution showed significantly higher (p < 0.05) moisture (3.23%), protein (12.08%),
ash (2.84%) and carbohydrates content (70.30%) with lower fat (12.55%) than control.
In terms of physical characteristics, incorporation of 100% coconut palm sugar into
cream crackers showed lowest value in lightness (L*) and highest value in a* and b*.
Besides, 100% substitution levels of coconut palm sugar also decreased the hardness
of cream crackers (p < 0.05). Sensory evaluation revealed that formulated cream
crackers (100% coconut palm sugar) received the highest score values in terms of
aroma, taste, texture and overall acceptability, but lowest score values in terms of
colour. Coconut palm sugar could be used as a raw ingredient for developing cream
crackers. |
| first_indexed | 2025-11-15T18:09:45Z |
| format | Monograph |
| id | usm-47375 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:09:45Z |
| publishDate | 2020 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-473752020-09-22T08:26:37Z http://eprints.usm.my/47375/ Development Of Cream Crackers Containing Coconut Palm Sugar: Nutritional Composition And Sensory Analysis Ooi, Jia Yi T1-995 Technology(General) Coconut palm sugar can be used as a natural sweetener in various food. This study aimed at developing cream cracker using genuine coconut palm sugar. Besides, this study also determined the effect of coconut palm sugar on the proximate, texture profile and consumer acceptability of developed cream cracker. In this study, genuine coconut palm sugar was used to substitute the usage of white sugar at 0% (control), 50% and 100% ratio in the formulation of cream crackers. Cream crackers incorporated with coconut palm sugar were investigated for their nutritional composition, physical properties and sensory properties. Proximate analysis of cream crackers was carried out, and cream crackers with 100% coconut palm sugar substitution showed significantly higher (p < 0.05) moisture (3.23%), protein (12.08%), ash (2.84%) and carbohydrates content (70.30%) with lower fat (12.55%) than control. In terms of physical characteristics, incorporation of 100% coconut palm sugar into cream crackers showed lowest value in lightness (L*) and highest value in a* and b*. Besides, 100% substitution levels of coconut palm sugar also decreased the hardness of cream crackers (p < 0.05). Sensory evaluation revealed that formulated cream crackers (100% coconut palm sugar) received the highest score values in terms of aroma, taste, texture and overall acceptability, but lowest score values in terms of colour. Coconut palm sugar could be used as a raw ingredient for developing cream crackers. Universiti Sains Malaysia 2020-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/47375/1/OOI%20JIA%20YI.pdf Ooi, Jia Yi (2020) Development Of Cream Crackers Containing Coconut Palm Sugar: Nutritional Composition And Sensory Analysis. Project Report. Universiti Sains Malaysia. (Submitted) http://ethesis.usm.my:8080/jspui/ |
| spellingShingle | T1-995 Technology(General) Ooi, Jia Yi Development Of Cream Crackers Containing Coconut Palm Sugar: Nutritional Composition And Sensory Analysis |
| title | Development Of Cream Crackers
Containing Coconut Palm Sugar:
Nutritional Composition And Sensory
Analysis |
| title_full | Development Of Cream Crackers
Containing Coconut Palm Sugar:
Nutritional Composition And Sensory
Analysis |
| title_fullStr | Development Of Cream Crackers
Containing Coconut Palm Sugar:
Nutritional Composition And Sensory
Analysis |
| title_full_unstemmed | Development Of Cream Crackers
Containing Coconut Palm Sugar:
Nutritional Composition And Sensory
Analysis |
| title_short | Development Of Cream Crackers
Containing Coconut Palm Sugar:
Nutritional Composition And Sensory
Analysis |
| title_sort | development of cream crackers
containing coconut palm sugar:
nutritional composition and sensory
analysis |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/47375/ http://eprints.usm.my/47375/ http://eprints.usm.my/47375/1/OOI%20JIA%20YI.pdf |