| Summary: | Introduction: Purple sweet potato is one of the most underutilized commercial local crops in Malaysia despite its various health benefits. Thus, purple sweet potato cracker has been developed to promote the local crop as a novelty food for Malaysians that is low in fat and high in fiber. Furthermore, the addition of Chia Seeds to the formulation is intended to increase its nutritional values and sensory properties. Methods: The crackers were evaluated for proximate composition and sensory characteristics, taste, aroma, texture, color, appearance, and acceptance. Results: This study found that a total of 8.4 to 8.7 g of protein and 68.5 to 68.9 g of carbohydrate were contained in 100 g of cracker samples. In addition, 11.1 to 11.4 g of crude fiber per 100g of sample was also reported. Interestingly, the amount was more than the recommended fiber intake by Codex Alimentarius on Dietary Fiber in 2009, which must be more than 3 g per 100 g. Besides that, the ratio of purple sweet potato and other ingredients used in this study were 50:100, 52:100, 54:100, 56:100, and 58:100. The results of the Hedonic sensory analysis showed that the formulation with a ratio of 54:100 was the most preferred formulation by the trained panelists in terms of aroma, color, and appearance. Conclusion: The created Malaysian Purple Sweet Potato Cracker with a high fiber content has the potential to be promoted in Malaysia as one of the healthiest crackers, perhaps increasing consumption of the underutilized purple sweet potato. © 2022 UPM Press. All rights reserved.
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