Product development of gluten-free pumpkin cracker

Abstract

The product development of gluten-free pumpkin cracker objective is study the production process pumpkin cracker by using pumpkin flour with flour from various grains such as Rice flour, corn flour and tapioca starch. And is a product that consumers accept by select the appropriate formula that the consumer accepts To develop the formula by varying the ingredients between Pumpkin flour, Cereal flour and butter The result found that consumer test to accept the appearance and overall of pumpkin crackers with most rice flour. By suitable baking conditions for crackers Is 170 degrees Celsius for 8 minutes due to the color value (L* a* b*) aw value and a hardness similar to commercially available products. The chemical analysis of this pumpkin cracker showed the content of moisture, ash, protein, lipid, fiber and carbohydrate content as percentage were 5.67, 7.02, 6.60, 9.77, 11.11 and 59.83respectively.