Physicochemical and functional properties of crackers from different particle size of baby corn powder

• Main Author: Jayasri Selvam
• Format: Undergraduate Final Project Report
• Published: 2022
• Online Access: http://discol.umk.edu.my/id/eprint/13518/

In recent years, baby corn have been gaining popularity among Asians because of its level of nutritious. Due to the lack of consumption food that higher in dietary fiber leads to many serious illness and wellness. The objectives of this study are to determine the physicochemical and functional properties of baby corn crackers developed using different particle sizes that were 125,250 and 500 gm. Determination of moisture, fat, fiber, ash and protein were determined according to AOAC methods. Color was determined using Chroma meter while texture properties were determined using Texture Profile Analyzer. Crackers were formulated separately to contain baby corn powder of 125,250 and 500 pm. The results showed that the crackers prepared from 500gm baby corn powder demonstrated high protein (15.56±0.44 %), dietary fiber (14.35±0.84), moisture and ash content compared to other crackers. However, the fat content was slightly higher (8 83±0.24%) than other crackers due to the larger surface area of the powder bind more oil. Furthermore, the crackers prepared using 500 urn of baby corn powder showed good in bulk density, foaming capacity and stability. The crackers prepared from 125p,m of baby corn powder were good in oil and water absorption capacity. In physical traits, crackers prepared using 125gm scored mean value that are related to control crackers except hardness. In conclusion, the functional property of 500gm of baby corn powder were good in every functional properties evaluated except foaming capacity, thus this vegetable food powder is recommended to be utilized in bakery product and healthy snack foods.