Sensory evaluation in determining consumers’ acceptability of rice straw mushroom crackers mixed with herbs and spices
Crackers are known to be one of the popular types of junk food that is highly consumed due to the appetising appearance, aroma, taste and crispness. This research was carried out to develop the acceptable and healthy crackers by using rice straw mushroom (Volvariella volvacea) with the mixture of...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/85242/14/NSM%20Conference%202020%20schedule.pdf http://irep.iium.edu.my/85242/13/85242%20poster%20and%20abstract.pdf http://irep.iium.edu.my/85242/ https://www.nsmconference.org.my/scientific-posters/group-e/ |
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| Summary: | Crackers are known to be one of the popular types of junk food that is highly consumed due to the
appetising appearance, aroma, taste and crispness. This research was carried out to develop the acceptable
and healthy crackers by using rice straw mushroom (Volvariella volvacea) with the mixture of different
formulations of herbs and spices. The combination of rice straw mushroom (Volvariella volvacea) and
mixture of herbs and spices known to produce better nutritional quality of crackers and would be highly
preferred in a matter of producing healthy snacks. In this study, the crackers were develop and analysed
in term of sensory attributes and overall acceptance. The crackers tested comprised of six different
formulations which mainly formulated from mixture of herbs and spices which are cinnamon, ginger, onion,
garlic, turmeric and holy basil. 35 panelists were randomly selected to evaluate the acceptability in term of
sensory attributes of the newly developed crackers of six different formulations. Consequently, no
significant difference in appearance and aroma of all crackers formulations were observed, which made it
equally acceptable to the panelists. The sensory evaluation also revealed significant difference (p<0.05) in
term of taste, crispness and overall acceptance of the crackers. F6 was found to be highly acceptable with
respect to sensory characteristics especially in term of appearance, taste and crispness. The outcome of
this research can be used as valuable information for the development of healthy snacks as a good
substitute to junk foods. |
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