Citation
Soh, Y.Y. and Thed, S.T. (2022) Utilization of psyllium husk and lemon peels to produce high fibre crackers. Food Research (Malaysia), 6 (S1). pp. 95-100. ISSN 2550-2166
Abstract
The exploitation of food waste for functional food production provides an alternative approach for food quality enhancement and environmental protection. Psyllium husk and lemon peels are good sources of dietary fibre. Soluble fibre has been claimed to control blood cholesterol and sugar levels while insoluble fibre could reduce risks of colon cancer. Thus, this study aims to develop crackers using psyllium husk and oven-dried lemon peel powder as functional ingredients. The control was prepared without psyllium husk and lemon peel powder. Proximate composition, sensory quality, and physicochemical properties of crackers were determined. The psyllium crackers contained 63.01% carbohydrate, 20.62% fat, 5.75% crude fibre, 4.30% ash, 3.61% protein, and 1.71% moisture content. Sensory attributes (appearance, aroma, taste, crunchiness, hardness, bitterness, and overall acceptance) of sample and control were evaluated by 50 panellists using a 9-point hedonic scale. The acceptance Index of psyllium crackers and control were 83% and 77%, respectively. A total of 68% of the panellists preferred the psyllium sample while 32% preferred the control. The addition of psyllium husk and lemon peel powder significantly increased the dietary fibre content of the sample (15.10%) as compared to the control (5.95%). Psyllium husk could be used as a potential substitute for oat in crackers for cost-effectiveness and the product provides a good source of dietary fibre. The utilization of agricultural waste such as psyllium husk and lemon peels in functional food production warrants further exploration.
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Abstract
The exploitation of food waste for functional food production provides an alternative approach for food quality enhancement and environmental protection. Psyllium husk and lemon peels are good sources of dietary fibre. Soluble fibre has been claimed to control blood cholesterol and sugar levels while insoluble fibre could reduce risks of colon cancer. Thus, this study aims to develop crackers using psyllium husk and oven-dried lemon peel powder as functional ingredients. The control was prepared without psyllium husk and lemon peel powder. Proximate composition, sensory quality, and physicochemical properties of crackers were determined. The psyllium crackers contained 63.01% carbohydrate, 20.62% fat, 5.75% crude fibre, 4.30% ash, 3.61% protein, and 1.71% moisture content. Sensory attributes (appearance, aroma, taste, crunchiness, hardness, bitterness, and overall acceptance) of sample and control were evaluated by 50 panellists using a 9-point hedonic scale. The acceptance Index of psyllium crackers and control were 83% and 77%, respectively. A total of 68% of the panellists preferred the psyllium sample while 32% preferred the control. The addition of psyllium husk and lemon peel powder significantly increased the dietary fibre content of the sample (15.10%) as compared to the control (5.95%). Psyllium husk could be used as a potential substitute for oat in crackers for cost-effectiveness and the product provides a good source of dietary fibre. The utilization of agricultural waste such as psyllium husk and lemon peels in functional food production warrants further exploration.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 10th Kuala Lumpur International Agricultural, Forestry and Plantation Conference 2021 |
| AGROVOC Term: | Plantago psyllium |
| AGROVOC Term: | lemons |
| AGROVOC Term: | husks |
| AGROVOC Term: | peel |
| AGROVOC Term: | fibre pulp |
| AGROVOC Term: | chemicophysical properties |
| AGROVOC Term: | organoleptic analysis |
| Geographical Term: | Malaysia |
| Depositing User: | Mr. Khoirul Asrimi Md Nor |
| Date Deposited: | 04 Mar 2026 06:24 |
| Last Modified: | 04 Mar 2026 06:24 |
| URI: | http://webagris.upm.edu.my/id/eprint/3530 |
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