Nutritional, Antioxidant, and Sensory Properties of Crackers Substituted with Sangyod Phatthalung Rice Flour (Oryza sativa L.)
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Abstract
This study aimed to investigate the effect of partial substitution of wheat flour with Sangyod Phatthalung rice flour in cracker production with the substitution levels of 0, 25, 50, and 75% were evaluated for their effects on physical properties, nutritional composition, antioxidant activity, and sensory attributes. The results showed that the increased proportion of Sangyod Phatthalung rice flour significantly decreased (p≤0.05) the lightness (L*), redness (a*), yellowness (b*), hardness and water activity (aw) of the crackers, while the crispness, protein, fat, crude fiber, ash, total phenolic content (TPC), and antioxidant activities (DPPH and FRAP) were significantly increased (p≤0.05). Sensory evaluation revealed that crackers containing 50% Sangyod Phatthalung rice flour substitution received the highest overall acceptability score, at a moderate liking level (7.02). These findings suggest that Sangyod Phatthalung rice flour possesses considerable potential for the development of value-added crackers with improved nutritional quality, enhanced antioxidant activity, and favorable consumer acceptance.
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