Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

Abstract Crackers produced from high‐quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispiness, puffiness, and acceptability on a 7‐point hedonic scale. A mean score of 4.7, 5.6, 5.2, and 5.2 was obtained correspondingly for taste, crispiness, puffiness, and acceptability. Scores for these attributes indicated that the crackers were acceptable. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. Verification of the optimal formulation with acceptability studies confirmed that the newly developed snack had a likeness score of 6.3 and was highly acceptable to consumers. The study demonstrates the suitability of HQCF in processing value added snack products.

• Publication year

  2016

• Venue

  Food Science & Nutrition

• Publication date

  2016-09-26

• Fields of study

  Agricultural and Food Sciences, Medicine, Mathematics

• Identifiers
  DOI 10.1002/fsn3.431PMID 28572942PMCID 5448343
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

  2016cited by this paper
• Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk.

  2015cited by this paper
• Fish crackers development from minced fish and starch: an innovative approach to a traditional product

  2011cited by this paper
• Cracker “ Keropok ” : A review on factors influencing expansion

  2011cited by this paper
• Microwave puffing: mathematical modeling and optimization

  2011cited by this paper
• Effect of frying parameters on crispiness and sound emission of cassava crackers

  2011cited by this paper
• Effect of Sago Starch Addition and Steaming Time on Making Cassava Cracker (Keropok)

  2008cited by this paper
• Quality management manual for the production of high quality cassava flour

  2006cited by this paper
• RELATIONSHIP BETWEEN PHYSICOCHEMICAL PROPERTIES OF STARCHES AND EXPANSION OF FISH CRACKER ‘KEROPOK’

  2004cited by this paper
• Development of fish cracker using liquid dough

  2002cited by this paper
• 반도체 공정 overview

  2001cited by this paper
• Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

  2001cited by this paper
• Snack Foods Processing

  2001cited by this paper
• Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')

  1999cited by this paper
• Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash

  1999cited by this paper
• Optimising acceptability of low-sugar strawberry gels segmenting consumers by internal preference mapping

  1999cited by this paper
• Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours

  1997cited by this paper
• Sensory Evaluation Practices

  1985cited by this paper
• The effect of different ratios of Dory fish to tapioca flour on the linear expansion , oil absorption , colour and hardness of fish crackers

  year unknowncited by this paper

• Sorghum cookies fortified with Garcinia mangostana peel extract: Formulation, characterization, and evaluation of antioxidant and antidiabetic activity

  2025cites this paper
• Sensory aspects of products based on the landrace cereal swidden rye (Secale cereale)

  2025cites this paper
• Native and Modified Starches for Bakery and Confectionery Products

  2024cites this paper
• Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure

  2024cites this paper
• Cassava Flour as a Possible Replacement for Wheat Flour: A Comprehensive Review Considering the Sri Lankan Scenario

  2024cites this paper
• Acceptability of Meat Crackers with African Hito Meat

  2024cites this paper
• Optimization of Texture and Quality of Deep-Fried Prawn Chips Using Response Surface Methodology

  2024cites this paper
• Sensory optimization of an instant brown rice cereal containing tigernut and soybean

  2023cites this paper
• Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables

  2023cites this paper
• Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic

  2023cites this paper
• The analysis of organoleptic on white water yam (Dioscorea alata L.) stick crackers as local tuber utilization effort

  2023cites this paper
• Physicochemical properties, antioxidant activities, β-carotene content, and sensory properties of cookies from pumpkin (Cucurbita moschata) and modified cassava flour (Manihot esculenta)

  2023cites this paper
• Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

  2023cites this paper
• Antioxidant, physicochemical, and sensory properties of crackers prepared from beta carotene rich-modified cassava (Manihot esculenta) flour (BCR-mocaf) and pumpkin (Cucurbita moschata) seed, rind, or flesh flour

  2022cites this paper
• Structuring wheat flour-based crackers using whey protein isolate

  2022cites this paper
• Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

  2021cites this paper
• Production of high nutritional value crackers from some processed vegetables

  2021cites this paper
• Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients

  2021cites this paper
• Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt

  2020cites this paper
• Optimization of a fruit juice cocktail containing soursop, pineapple, orange and mango using mixture design

  2020cites this paper
• Integrating fish, roots, tubers and bananas in food systems: Opportunities and constraints

  2020influential citation
• Teaching the Effect of Flour on Mechanical Properties of Shrimp Shell Crackers ‘Kerupuk’ to High School Students

  2020cites this paper
• Pre-Eating Play: Fabrication Experiences for Playful Human-Food Interaction

  2020cites this paper
• Effect of sago and tapioca starches on the physicochemical and textural properties of expanded rice product coloured with red beetroot ( Beta vulgaris ) powder

  2019cites this paper
• Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

  2019cites this paper
• Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources

  2019cites this paper
• Physicochemical properties of novel non-gluten cookies from fermented cassava root

  2018cites this paper
• Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

  2016cites this paper
• The Potential and Current Applications of Tapioca (Manihot esculenta Crantz) Flour and Starch as Functional Ingredients in Food Products – a Review

  year unknowncites this paper