Volume 7, Issue 3, June 2019, Page: 52-56
Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers
Cherry Jane Naingue Andoy, Dietary Department, Davao Doctors Hospital, Davao City, Philippines
Iren Vy Ruiz Enot, Dietary Department, Valencia Polymedic General Hospital, Inc., Valencia City, Philippines
Aireen Jane Dominguez Mabaza, Dietary Department, St. Claire Hospital, Quezon, Philippines
Ive Joy Cases Quillo, Dietary Department, Don Carlos Doctors Hospital, Don Carlos, Bukidnon
Received: May 10, 2019;       Accepted: Jun. 27, 2019;       Published: Jul. 9, 2019
DOI: 10.11648/j.ajbls.20190703.12      View  17      Downloads  4
Abstract
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.
Keywords
Adlay, Physicochemical Analysis, Sensory Evaluation
To cite this article
Cherry Jane Naingue Andoy, Iren Vy Ruiz Enot, Aireen Jane Dominguez Mabaza, Ive Joy Cases Quillo, Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers, American Journal of Biomedical and Life Sciences. Vol. 7, No. 3, 2019, pp. 52-56. doi: 10.11648/j.ajbls.20190703.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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