Effects of Flour Type and Longan Addition on the Quality of Longan-Fortified Baked Crackers
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Abstract
Khao Griab, a popular fried snack in Thailand, is typically made from deep-fried crackers. However, deep-fried foods are known for their high oil content, which is linked to metabolic disorders. This research aimed to develop a baked version of ‘Khao Griab’ as a healthier alternative by modifying the traditional production process, substituting baking for frying. Three types of commercial flour/starch were compared: tapioca starch (TS), glutinous rice flour (GRF), and non-glutinous rice flour (NGRF). The moisture content of the crackers ranged from 0.80% to 2.36%, with water activity values between 0.133 and 0.287. The expansion ratios of the three cracker samples ranged from 21.67% to 56.67%, with NGRF-based crackers showing the lowest expansion, followed by GRF and TS. Crackers made from NGRF were the least hard, while those made from TS were slightly harder, and GRF-based crackers exhibited the highest hardness. The TS-based crackers had the highest L* value and the lowest b* value, whereas NGRF-based crackers had the lowest L* value and the highest redness (+a*) and yellowness (+b*). Sensory evaluation indicated that TS-based crackers achieved higher scores across all attributes, establishing TS as the preferred base for fortification with 5–15% longan. Hardness increased with higher longan levels, and the 10% longan-fortified TS cracker was identified as the optimal formulation based on both sensory acceptance and nutritional improvement. A 30 g serving of longan-fortified baked crackers provides 120 kcal, with percent Daily Values (%DV) of 1% for fat and 2% for sodium—both lower than those of commercial products.
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