Physicochemical and sensory properties of sago crackers with different meat ingredients

Abstract

The main ingredients in cracker making are starch mixed with flesh/meat ingredients and spices. This study’s objective was to develop crackers from sago starch mixed with sago grub. Oher mixed ingredients prawn and tuna fish were also studied for comparison and to determine their physicochemical and sensory properties. Results showed the sago grub cracker, a newly developed cracker, had a similar acceptance level as prawn and tuna fish crackers, two commercially used meat ingredients in making crackers. The cracker had higher protein and fat content but lower moisture, and ash content than prawn and tuna fish crackers. The color and hardness of the crackers were better than prawn and tuna fish. However, the linear expansion was a little bit lower than prawn and tuna fish but still at an acceptable level for crackers. The sago grub crackers were perceived as very crisp while prawn and tuna fish crackers were regarded as crisp.