Physical Properties and Sensory Acceptability of Cracker Made from Pumpkin (Cucurbita mochata) Flour During Storage

The purpose of this study was to determine the physical properties and sensory acceptability of cracker made from pumpkin (Cucurbita mochata) flour. Pumpkin flour at
four levels (20%, 30%, 40% and 50%) of flour substitution was formulated. Cracker without pumpkin flour served as control. Colour properties (lightness (L*), redness (a*) and
yellowness (b*)) of cracker were determined using chromameter while texture properties (hardness, fracturability and cohesiveness) were conducted using texture analyzer. The results showed that the colour intensities of L*, a*, b* had increased with increased level of pumpkin. In texture analysis of the hardness, fracturability and cohesiveness of cracker with increased level of pumpkin were increased. In sensory evaluation, the results showed that the cracker incorporated with 20% of pumpkin flour had the highest score in colour, aroma, flavour, taste and overall acceptability. In Total Plate Count test for 20% pumpkin flour containing in cracker showed very low numbers of colony (<100 CFU/g).