Proximate analysis, physicochemical and sensory acceptance of crackers formulated with underutilized Artocarpus integer rags

Artocarpus integer L. or locally known as cempedak, is widely consumed in Malaysia but remains underutilized. The rag is commonly discarded as food waste despite its high dietary fiber content and nutritional potential. Crackers are one of the convenient and inexpensive snacks. Most commercial crackers are carbohydrate-rich and are typically considered low-value-added products. Therefore, this study aimed to determine the physicochemical properties and sensory acceptance of crackers incorporated with Artocarpus integer L. rag powder. Crackers were formulated by partially replacing wheat flour with Artocarpus integer L. rag powder at 0%, 5%, 10%, and 15% substitution levels. Physicochemical analyses included proximate composition, texture profile, and color measurement. Sensory evaluation was conducted using a 7-point hedonic scale involving 36 untrained panelists. Data were analyzed using one-way analysis of variance. The incorporation of Artocarpus integer L. rag powder significantly affected proximate composition and sensory attributes (p < 0.05), while no significant differences were observed in hardness and fracturability. Crackers containing 15% Artocarpus integer L. rag powder showed the highest mean ± SD (standard deviation) for ash (3.49±0.01), moisture (6.53±0.15), and crude fiber contents (89.14±7.52), respectively. Increasing substitution levels also produced darker cracker color characteristics. Sensory evaluation demonstrated significant improvements in aroma, taste, aftertaste, and overall acceptability, with the 15% formulation receiving the highest overall acceptance score. In conclusion, Artocarpus integer L. rag powder can be incorporated up to 15% in cracker production without compromising texture quality while improving dietary fiber content and consumer acceptance. The use of Artocarpus integer L. rag also promotes sustainable food production by reducing agricultural waste.