Abstract

Development of Whole Grain Carrot (Daucus Carota) Chips

M.N.Norazmir ^1*, K. Mastura², A.H.Syahrul Bariah ¹, M. Naleena Devi ¹, B. Siti Sabariah.¹

¹Senior Lecturer, Dept. of Nutrition & Dietetics, Faculty of Health Sciences, Universiti Teknologi MARA, 42300 Puncak Alam, Selangor, Malaysia
²Postgraduate Student, Dept. of Nutrition and amp; Dietetics, Faculty of Health Sciences, Universiti Teknologi MARA, 42300 Puncak Alam, Selangor, Malaysia.

Abstract:

Nutritious, high fiber the whole grain carrot (Daucus carota) chips were developed by incorporating whole-wheat flour and carrot (Daucus carota) as the main ingredients. Proximate analysis was done, and the results for the average percentage of ash in 5.000 g of whole grain carrot (Daucus carota) sample is 17.573 ± 5.099 %, average percentage of fat in 2 g of whole grain carrot (Daucus carota) sample is 10.55 ± 2.192 %, average percentage of crude fiber in 1 g of whole grain carrot (Daucus carota) sample is 7.5 ± 0.141 %, and its amount is more than targeted recommended fiber intake by Codex Alimenterius on Dietary Fiber in 2009, source of dietary fiber must contain more than 3 g per 100g. Besides, average percentage of crude protein in 0.3 g of whole grain carrot (Daucus carota) is chips 2.2178 ± 0.38863 and average percentage of moisture in 10 g of whole grain carrot (Daucus carota) chips sample is 3.195 ± 0.233. The sensory analysis also was carried out to evaluate the acceptance and quality of the food product. Statistical analysis ANOVA was completed to test the hypothesis, and the results is there is a significant difference between in all of the 5 parameters test, which aroma, texture, acceptance, taste and the overall) between the commercialized whole-grain based snack product and the whole grain carrot (Daucus Carota) chips (P-value = 0.000). Commercialized whole-grain based snack product obtains high level of consumer acceptance compared to whole grain carrot (Daucus carota) chips.