Development of Ready-to-Eat Cassava Crackers by Microwave

Abstract

When the semi-product of cassava crackers is heated up until the water contained in the crackers boils, collective pressure builds up until the surface of semi-products cannot sustain it. This leads to the explosion of the puffing, which is an important characteristic of the cassava crackers. This research aimed to develop ready-to-eat cassava crackers using a microwave as a substitute for conventional deep-frying, eliminating the need for using oil as a heating medium. The study focused on three main aspects; 1) the effect of moisture content on the puffing of semi-product crackers, 2) the effect of continuous and intermittent heating methods on the puffing of semi-product crackers packed in craft-paper packaging, and 3) the effect of packaging sizes and shapes on the puffing of ready-to-eat cassava crackers.

          The results showed that the optimum moisture content of semi-product crackers for achieving the best puffing was 9.08% (wet basis), resulting in a volume expansion of 852%. The best preparation method for puffing 15 semi-product crackers, packed in craft-paper packaging with a volume of 1,646.88 cm³, was found to be using a microwave power of 800 watts and applying two intermittent heating periods. The first period involved heating the package for 40 seconds in the microwave oven, followed by removing the package and shaking it for approximately 5 seconds. Subsequently, the package was continually heated for the second period for 25 seconds in the microwave oven. The results also showed that the sizes and shapes of the packaging affected the puffing of ready-to-eat cassava crackers when intermittent heating was applied.