Acceptability attributes of crackers made from different types of composite flour

There is an increasing demand for fibre rich food and food ingredients. In this study, pumpkin pulp, unripe banana pulp, unripe mango pulp and peel which are high in dietary fibre were processed into flour and substituted at 5% level for wheat flour in a composite flour crackers formulation. The control crackers comprised of 100% wheat flour. Sensory evaluation was conducted using a 9-point hedonic scale with 31 panelists evaluating the crackers based on colour, crrispiness, taste and overall acceptance. Different types of composite flour crackers were not significantly different (p≤0.05) in term of crispiness. For colour, taste and overall acceptance, the pumpkin, banana and control crackers differ significantly (p≤0.05) with the mango pulp and mango peel crackers.