Nutrition Value Added of Oyster Crisp with Durian Shell Dietary Fiber : Oyster Cycle Kung Krabaen Group, Kung Krabaen Bay Royal Department Study Center

Abstract

     The objective of this research was to develop an appropriate formula of the oyster crisp with durian shell dietary fiber by substituting durian shell for tapioca flour in four different levels, that was, 0 (a controlled formula), 4, 8, and 12 %by weight. The results found that the oyster crisp substituting durian shell dietary fiber in place of tapioca flour of 8 % was the most appropriate quantity. This was because the consumers did not grade their liking in term of color, smell, and crisp which were the important properties of crackers differently from their preference toward the controlled formula oyster crisp. In part of flavor preference and overall acceptance, the scores were inferior to those of the controlled formula oyster crisp. The preference scores of color, smell, flavor, crisp, and overall acceptance were 6.66, 6.25, 6.60, 7.21, and 6.94 respectively. The increase of quantity of supplemented durian shell dietary fiber subsided the expansion ratio and lightness (L*) of the oyster crisp with durian shell dietary fiber, whereas the red value (a*) was increased. It had 1.24% of fiber and 3.68% of moisture. Water activity (a_w) was 0.27. The total detected microorganism was 1.00x10² CFU/g, Escherichia coli was less than 3.0 MPN/g, Staphylococcus aureus was less than 10 CFU/g, but no mold was detected which was in accordance with the regulation of Thai Community Products Standard of crisp (TCPS 107/2554).