%0 Journal Article
%T Utilization of JobĄ¯s Tear ( Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers
%J American Journal of Biomedical and Life Sciences
%@ 2330-880X
%D 2019
%X Nowadays, urbanization and smaller households are influencing Filipino consumers in procuring convenience food products. As a convenience food and a potential staple food, saltine crackers were made in this study by combining JobĄ¯s tear (adlay) flour ( Coix lacryma-Joba L.) and all-purpose flour to develop an improved convenience food product with high nutritional quality. All Purpose flour was added in different levels to JobĄ¯s tear flour making four (4) treatments (0, 15, 30 and 45% w/w) in the production of saltine crackers. The moisture, pH and ash content of the products were analyzed. The results of the test shows a significant difference in its ash content (%) which ranges from 3.10-3.20%, pH from 6.27-7.23 and moisture content (%) 1.37-10.47%. T4 (45%) contains the highest moisture which means that the higher adlay flour added as composite, the higher the moisture content. T3 (30%) shows the highest in ash content which is 3.20% and is primarily due to the ratio of the amount of all-purpose flour and adlai flour in the mixture. The sensory acceptability of the Adlay Saltine Crackers correspondingly shows a significant difference wherein T3 (30%) has the highest sensory score in terms of overall acceptability. T3 (30%) is also the most acceptable in terms of color, aroma and texture while T4 (45%) is the least acceptable in terms of its sensory properties
%K Adlay
%K Physicochemical Analysis
%K Sensory Evaluation
%U http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=655&doi=10.11648/j.ajbls.20190703.12