Portal de Periódicos da CAPES

Utilization of Job’s Tear (<i>Coix Lacryma-Joba L.</i>) Flour as Composite for All Purpose Flour in Saltine Crackers

2019; Science Publishing Group; Volume: 7; Issue: 3 Linguagem: Inglês

10.11648/j.ajbls.20190703.12

2330-8818

Cherry Jane Naingue Andoy,

Microbial Metabolism and Applications

Nowadays, urbanization and smaller households are influencing Filipino consumers in procuring convenience food products. As a convenience food and a potential staple food, saltine crackers were made in this study by combining Job's tear (adlay) flour ( Coix lacryma-Joba L. ) and all-purpose flour to develop an improved convenience food product with high nutritional quality. All Purpose flour was added in different levels to Job's tear flour making four (4) treatments (0, 15, 30 and 45% w/w) in the production of saltine crackers. The moisture, pH and ash content of the products were analyzed. The results of the test shows a significant difference in its ash content (%) which ranges from 3.10-3.20%, pH from 6.27-7.23 and moisture content (%) 1.37-10.47%. T4 (45%) contains the highest moisture which means that the higher adlay flour added as composite, the higher the moisture content. T3 (30%) shows the highest in ash content which is 3.20% and is primarily due to the ratio of the amount of all-purpose flour and adlai flour in the mixture. The sensory acceptability of the Adlay Saltine Crackers correspondingly shows a significant difference wherein T3 (30%) has the highest sensory score in terms of overall acceptability. T3 (30%) is also the most acceptable in terms of color, aroma and texture while T4 (45%) is the least acceptable in terms of its sensory properties.