Development of germinated parboiled rice cracker supplemented with kale (Brassica oleracea L. var. acephala DC) powder

Abstract

The research aims to investigate the effects of adding 0%, 2.5%, 5.0%, and 7.5% of kale powder by weight (formulas 1, 2, 3, and 4, respectively) on the physicochemical quality and sensory acceptance of the product. The results found that added of kale powder affects to the color, texture, spread ratio, and the a_w of the products (formulas 2 - 4) significantly different from the sample without kale powder (formula 1). The increased in kale powder content decreased the L*, a*, b*, and C* values. Formula 4, 7.5% kale powder, has the lowest L*, a*, b*, and C* values, in the range of 34.23, -0.29, 14.35, and 103.1 respectively. The germinated parboiled rice cracker supplemented with kale powder have a color shade ranging from yellow to green (hue angle 90° - 180°), while those without kale powder addition have a color shade ranging from red to yellow (hue angle 0° - 90°). It was founded that formulas added kale powder showed a lower spread ratio in the range of 7.00 - 8.49 and the hardness in the range of 2,105.00 - 2,494.08 g as compared to the control sample (formula 1: without kale powder) which had values of 12.83 and 3,236.67 g, respectively. All formulas have a_w in the range of 0.3797 to 0.5822, and less than 0.6 according (a_w = 0.6) TCPS: 523/2020. The cracker with 5% kale powder had the highest sensory overall liking score. The acceptance score of overall liking were 7.53.