Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker

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...

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Published in:Malaysian Journal of Medicine and Health Sciences
Main Author: Muhammad R.; Nor N.M.D.; Ikram E.H.K.; Sharif M.S.M.D.
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2022
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85134423610&doi=10.47836%2fmjmhs18.8.39&partnerID=40&md5=82c24f7e051d96b910dd544aedd60b42
id 2-s2.0-85134423610
spelling 2-s2.0-85134423610
Muhammad R.; Nor N.M.D.; Ikram E.H.K.; Sharif M.S.M.D.
Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
2022
Malaysian Journal of Medicine and Health Sciences
18
8
10.47836/mjmhs18.8.39
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85134423610&doi=10.47836%2fmjmhs18.8.39&partnerID=40&md5=82c24f7e051d96b910dd544aedd60b42
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.
Universiti Putra Malaysia Press
16758544
English
Article

author Muhammad R.; Nor N.M.D.; Ikram E.H.K.; Sharif M.S.M.D.
spellingShingle Muhammad R.; Nor N.M.D.; Ikram E.H.K.; Sharif M.S.M.D.
Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
author_facet Muhammad R.; Nor N.M.D.; Ikram E.H.K.; Sharif M.S.M.D.
author_sort Muhammad R.; Nor N.M.D.; Ikram E.H.K.; Sharif M.S.M.D.
title Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
title_short Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
title_full Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
title_fullStr Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
title_full_unstemmed Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
title_sort Sustainability of Underutilized Local Crop through Product Development of Malaysia Purple Sweet Potato Cracker
publishDate 2022
container_title Malaysian Journal of Medicine and Health Sciences
container_volume 18
container_issue 8
doi_str_mv 10.47836/mjmhs18.8.39
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85134423610&doi=10.47836%2fmjmhs18.8.39&partnerID=40&md5=82c24f7e051d96b910dd544aedd60b42
description 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.
publisher Universiti Putra Malaysia Press
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