Philippine Journal of Crop Science (PJCS) August 2013, 38 (2):1–8 Full Paper

Copyright 2013, Crop Science Society of the Philippines

Acceptability, Shelf Life and Nutritional Quality of Moringa-Supplemented

Rice Crackers
Rosaly V. Manaois*, Amelia V. Morales, Riza G. Abilgos-Ramos
Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Muñoz,
3119 Nueva Ecija, Philippines. *Corresponding author, rvmanaois@email.philrice.gov.ph

Moringa oleifera Lam. or malunggay is a locally available crop with excellent nutritional and health
qualities. The use of this vegetable as a dietary supplement to rice cracker was evaluated. Leaves were
added in fresh and powdered forms at different levels: 1, 2 and 5% (wt/wt rice). Laboratory sensory
evaluation showed that all samples were greenish and tasted grassy but those with up to 2% fresh
moringa (MF) or powdered moringa (MP) were as crunchy and acceptable as the control. Consumer
survey of Grade 6 pupils (11-12 yr, n=30) showed 100% acceptability of crackers with up to 2% MP, while
adult consumers (18-54 yr, n=30) found the sample with 1% MF comparable with the control and favored it
over the other treatments. The best treatments, 1% MF and 2% MP, had significantly higher beta-carotene,
vitamin C, and calcium levels than the control. Water activity values of crackers with 1% MF and 2% MP
remained below 0.6 up to 3 wk and microbial counts were within acceptable limits. Sensory scores were
comparable with those of the control even at the end of the storage test. These results show that
malunggay can be used in the development of nutrient-enriched rice crackers with good storage quality
and high consumer acceptability.

Keywords: Moringa oleifera Lam., microbial load, nutritional properties, rice crackers, sensory evaluation

INTRODUCTION in foods has been shown to effectively enhance the

nutrient profile of the foods without compromising
Moringa oleifera Lam. is a crop that has recently quality and consumer acceptability (Abilgos 1996).
caught the attention of the scientific community here Local food processors have formulated various noodle
and abroad due to its excellent nutritional and health products with added moringa (Arceo 2010; Esconde
qualities. Moringa, locally known as malunggay, is 2010; Demetillo 2008; Pacris 2008).
native to subtropical regions in the world where it has
been used as a low-cost solution to Rice cracker is a popular local snack food consumed
undernourishment, as well as remedy to common by children and adults and is normally sold in schools,
ailments of the locals. According to Fahey (2005), all although it is classified as ‘junk food’ or food with little
parts of the tree, particularly the leaves, are edible nutritional value. In a country where malnutrition
and with reported nutritional, prophylactic and problems in the form of protein-energy malnutrition
therapeutic uses. These are attributed to the high and micronutrient (vitamin A, iron) deficiencies remain
levels of macro- and micronutrients and phytonutrients prevalent, fortification of processed foods that are
in M. oleifera. Hence, moringa is dubbed as a “Miracle widely consumed by at-risk groups is encouraged by
Tree”. The leaves have the highest amount of calcium the government. Hence, the Sangkap Pinoy Seal
and phosphorus among vegetables (Prabhakar and Program under the Philippine Food Fortification Act of
Hebbar 2008). Known to be a rich source of vitamin C, 2000 is being implemented. Processing of value-
B-vitamins, potassium and iron, the leaves also have added food products with enhanced nutritional and
been shown to reduce total cholesterol and control health benefits through the use of nutrient-rich crops
triglyceride levels in rats due to their high beta- is one of the economical measures carried out to help
carotene content (Oinam et al. 2012). Makkar and address these nutritional concerns (Gupta and
Becker (1997) also reported that the leaves contain all Prakash 2011. Batista et al. 2011).
essential and sulfur-containing amino acids at levels
higher than the FAO/WHO/UNO recommendation for In countries where moringa is indigenous, the leaves
a 2-5 yr old child. were tested as an inexpensive ingredient to boost the
nutritional quality of various food products (Dachana
Due to their excellent nutritional properties, moringa et al. 2010; de la Mar 2012; Duan et al. 2011a, 2011b;
leaves should be considered as a supplementing Liu et al. 2011; Liu et al. 2012; Owusu et al. 2011;
ingredient in different food preparations. Addition of Sengev et al. 2012). In these studies, moringa used
nutrient-rich indigenous vegetables, such as moringa, was either fresh or dried, and the base ingredients of

RV Manaois et al
the products were from crops other than rice – wheat, Water activity and microbial load determination. Water
oat, cassava or sweet potato. To our knowledge, there activity (aw) was measured using a calibrated Lufft
were also no reports on the effects of supplementation Durotherm aw-Wert-Messer water activity meter. Total
with leaves of moringa or other crops on the sensory plate (TPC), mold, bacterial, and coliform counts were
properties and microbial load of the products during determined by standard plate count techniques.
storage. Hence, we explored the utilization of
powdered and fresh moringa leaves as supplementing Sensory evaluation
ingredient in rice crackers. The appropriate levels of Laboratory. Sensory evaluation was carried out using
supplementation of moringa leaves were determined, a 15-cm unstructured scale scorecard with 10 semi-
and their effects on the sensory characteristics, trained panelists evaluating the properties of the
consumer acceptability, and storage quality were crackers, namely, color (yellow and green), pleasant
assessed. odor/aroma, off-odor (rancid), texture (hardness,
crunchiness), taste (fish cracker, grassy), off-taste
(rancid) and overall acceptability. For off-odor and off-
MATERIALS AND METHODS flavor, ratings that significantly differed with the control
score were considered unacceptable. For the other
Sample Preparation attributes except color, a mean score of at least 7.5
Moringa additives. For the preparation of powdered cm, the halfway point of the scale, was considered
moringa (MP) leaves, matured leaves were harvested acceptable.
in Muñoz, Nueva Ecija, Philippines in December 2010.
Diseased and damaged leaves were discarded. The Consumer. Thirty Grade 6 pupils (11-12 yr) of
leaves were washed several times with tap water, air- Maligaya Elementary School, Brgy. Maligaya, Science
dried for 3 days, pan-roasted for 2 min, and ground City of Muñoz, Nueva Ecija and 30 PhilRice
using a multifunctional food processor. The MP was employees (18-54 yr) were randomly recruited as
packed in polyethylene (PE) bags and kept at 4-6°C consumer panelists. They were presented with coded
until use. For the fresh additives, fresh leaves were samples and asked to rate the products based on
collected from the same trees on the same day of the their preference and acceptability. Consumer
preparation of rice crackers. After the leaflets were acceptance was determined using a 2-point hedonic
removed from the petiole, mature leaves were scale (yes/no) and each product was given a rating.
collected, weighed, and slurried with three parts Preference was determined by ranking of samples,
distilled water using an osterizer. with no tied answers allowed. Purchase intent was
determined by asking the respondents whether they
Rice cracker preparation. Preparation of rice crackers would be willing to purchase the products if these
was conducted at the Palusapis Fish Cracker Plant were available in the market, and if they were aware
Facility, Muñoz, Nueva Ecija. All ingredients were that the samples have additional nutrients.
purchased locally. NSIC Rc130, a non-glutinous rice
variety, was steeped in water for 30 min and then wet- Nutritional analysis. The control sample and the
milled. The MP and fresh moringa (MF) slurry were treatments with the highest acceptability ratings were
added at 1, 2 and 5% (wt/wt) of the rice after wet subjected to micronutrient analyses. Iron and calcium
milling. Addition of MF was based on dry weight of the were determined using inductively coupled plasma
leaves, and the levels of incorporation were selected spectrometry, beta-carotene using high performance
based on the results of trial experiments previously liquid chromatography, and vitamin C by titrimetry.
conducted. The mixture was added with other rice
cracker ingredients (water, salt, lye, and flavorings; Shelf Life Determination
food color was added for the control only) and The control rice cracker and the treatments with the
steamed at around 120°C for 15 min. The steamed highest acceptability scores were stored in sealed PE
mixture was passed through an extruder and the bags and kept at ambient temperature (26-28°C). The
extrudates were separated manually. The extrudates MC, aw, microbial load and sensory properties were
were sundried for 8 h and oven-dried for another 4 h. monitored weekly up to 3 wk of storage.
The dried extrudates were deep-fried first at around
180°C for 2 s and then at 200°C for about 5 s or after Statistical Analysis
the extrudates were completely puffed or expanded. T-test, ANOVA, and subsequent comparison of
The rice crackers were cooled and packed in PE bags means using LSD were determined using SAS
until analyzed. statistical software v. 9.1 (SAS Institute, Cary, NC,
USA). Storage data were analyzed using factorial
Quality Analyses ANOVA and means were compared and using
Physicochemical analysis. Crude ash, crude fat, crude Tukey’s HSD test. All tests were done in duplicates at
protein, and carbohydrates were determined based on p =0.05 level of significance.
standard AOAC methods (AOAC 2005). The total
carbohydrate content was determined by difference.

2 Moringa-Supplemented Rice Crackers

RESULTS AND DISCUSSION

Physicochemical and microbial analysis

The proximate compositions of rice cracker samples
are shown in Table 1. The crude ash content of the
samples was 3.64-4.03%. Increase in mineral content
in the form of crude ash was observed after addition
of 5% MP or MF. Minerals that were reported to be
present in moringa leaves at higher levels than known
sources were calcium, iron, and potassium (Fahey
2005). In flat noodles, the 5% level of incorporation
resulted in twofold increase in calcium level and slight
improvement in phosphorus content (Abilgos 1996).

Rice crackers with different levels and forms of

moringa additives had crude fat content ranging
17.03-22.76% (Table 1). Increasing the level of
moringa reduced the crude fat content of the crackers,
particularly in samples with MP. This contradicts
reports showing increasing crude fat content with
increasing moringa supplementation in wheat bread
(Sengev et al. 2012) and flat noodles (Abilgos 1996).
In wheat cookies, however, no significant increase in
crude fat content was observed after supplementation
with 5, 10 and 15% moringa leaf powder (Dachana et
al. 2010).

Crude protein of rice crackers ranged 5.28- 6.76%,

with improvement in samples with MP starting at 1%
level (Table 1). Sengev et al. (2012) also observed
improvements in crude protein levels of wheat breads Figure 1. Rice crackers (A) with fresh and (B) powdered
supplemented with moringa leaf powder at the same moringa supplemented at different levels: (a) 0,
supplementation level. In crackers with MF, increase (b) 1, (c) 2, and (d) 5% (wt/wt rice).
in protein level was noted only at 5% incorporation.
Abilgos (1996), who used blanched moringa puree in leafy vegetables in various foods, as shown in this
flat noodles, reported minimal but significant study. Hence, it is a challenge for food formulators to
improvement in crude protein at 5% supplementation. come up with optimum levels of supplementation that
would deliver substantial amounts of nutrients without
All samples had water activity below 0.4 and no adversely affecting the taste of the product. In
coliform was detected data not shown. Aw determines cookies, up to 10% dried moringa leaves could be
the lower limit of available water for microbial growth, used to prepare an acceptable product (Dachana et
thus predicting the growth of spoilage microorganisms al. 2010), while the use of only 1% moringa powder
during processing and storage. Foods with aw of at already reduced the overall acceptability rating of
least 0.6 are susceptible to microbial spoilage (deMan polvoron (de la Mar 2012). In flat noodles, the sample
1999). with the lowest substitution level (5%) was found to be
the most acceptable (Abilgos 1996).
Sensory evaluation
Figure 1 shows rice crackers prepared with different Consumer respondents representing 11-12 yr-old
levels of moringa. All moringa-supplemented samples children (n=30) consisted of 47% male and 53%
were noticeably green, even at 1% incorporation. female, while adult subjects (18-54 yr-old) were
Moringa powder used in wheat breads also composed of 27% male and 73% female (Table 3).
significantly changed the color of the product at the Both children (83%) and adult (93%) consumers
same supplementation level (Sengev et al. 2012). indicated taste as the most important quality attribute
Addition of moringa leaves did not affect the textural of rice crackers. For the younger respondents, taste
properties, notably the crunchiness of rice crackers was followed by crunchiness, with 63% of the total
(Table 2). Grassy taste was observed in all responses. Other attributes which the young panelists
treatments, similar to the findings of Sengev et al. found important were color (20%) and nutritional
(2012). Despite of this, rice crackers with up to 2% content (10%). For adult panelists, color, crunchiness
moringa leaves, fresh or dried, were as acceptable as and aroma were also important, with 27, 23 and 10%
the control. Grassy taste often limits the application of responses, respectively. Pooled consumer responses

RV Manaois et al 3
Table 1. Proximate composition of moringa-supplemented rice crackers.
Treatment/Level of
Moisture Crude Ash Crude Fat Crude Protein Total Carbohydrates
moringa (g/100g rice)
b c ab d
Control 0 3.87±0.0 3.76±0.0 21.25±0.1 5.36±0.2 70.44±0.2bc
Fresh (MF)
1 3.82±0.1b 3.66±0.0ef 22.76±0.4a 5.28±0.0d 69.16±0.4c
2 3.48±0.0c 3.74±0.0cd 21.46±0.1ab 5.44±0.2d 70.10±0.1bc
5 3.16±0.0d 4.03±0.0a 17.03±0.0c 6.76±0.1a 72.72±0.0a
Powdered (MP)
1 4.32±0.0a 3.64±0.0f 20.46±0.2ab 5.70±0.1c 71.08±0.1abc
2 3.50±0.1c 3.70±0.0de 20.12±2.6b 5.82±0.0c 71.07±2.5abc
5 3.12±0.0d 3.96±0.0b 17.73±0.4c 6.50±0.0b 72.36±0.4ab
Mean values with the same letter within a column are not significantly different at p=0.05 (n=2).

Table 2. Laboratory sensory attributes of moringa-supplemented rice crackers.

Mean sensory scores (n=10)
Sensory attribute Fresh (MF) Powdered (MP) .
0%
1% 2% 5% 1% 2% 5%
Color
Yellow1 11.72a 3.59bc 0.63d 1.27cd 3.04bcd 3.79b 0.59d
Green1 0.04d 3.91c 9.70b 12.59a 3.52c 4.22c 8.72b
Odor/Aroma2 6.47a 6.50a 6.23a 5.80a 6.63a 7.15a 5.69a
Off-odor3 0.10a 0.10a 0.04a 0.04a 0.10a 0.04a 0.10a
Hardness4 5.30a 6.14a 6.62a 7.80a 6.96a 6.33a 7.07a
Crunchiness5 11.28a 10.92a 10.65a 10.27a 9.84a 10.69a 9.99a
Roughness6 3.47a 4.16a 4.58a 6.27a 6.07a 4.74a 4.43a
Taste
Fish-cracker1 8.70a 6.65ab 5.28bc 3.34c 5.82abc 6.46ab 5.43bc
Grassy1 0.10d 2.74c 6.35b 10.79a 2.84c 3.40c 7.96b
Off-taste3 0.06a 0.06a 0.05a 0.05a 0.06a 0.05a 0.06a
Overall acceptability7 10.87a 10.65a 8.99a 6.22b 9.57a 9.38a 6.56b
Mean values with the same letter within the same row are not significantly different at p=0.05 (n=10).
1 2 3
0= weak; 15= very intense 0= none; 15= very intense 0= none; 15= very perceptible
4 5 6
0= soft; 15= very hard 0= soggy; 15= very crunchy 0= smooth; 15= very rough
7
0= dislike extremely; 15=like extremely

Table 3. Consumers’ profile and perception of most important quality attributes of rice crackers.
Gender (%) Frequency of Responses (%)
Panelist Nutritional
Male Female Taste Crunchiness Color Aroma
content
Children (11-12 yr, n=30) 47 53 83 63 20 - 10
Adults (18-54 yr, n=30) 27 73 93 23 27 10 -

showed that crunchiness and color were the most the top quality attribute of rice crackers (Table 3), and
important quality attributes of rice crackers aside from most of them preferred the product’s typical yellow
taste. These results validate the findings of other color.
researchers (Drewnowski 1997; Liu et al. 2011;
Meilgaard et al. 2007) who reported that taste and Among samples with MF, the cracker with 1%
appearance, which includes color, are the main supplementation level was the most acceptable to the
influences in consumer selection and purchase of any younger subjects and received a rating comparable
food product. with the control (Table 4). This could be attributed to
reduced fish-cracker and evident grassy taste, and
Table 4 summarizes the results of the preference and increased greenness of the products with higher
consumer acceptance tests. Percentage acceptability levels of moringa, as previously observed by
of the control and supplemented samples ranged laboratory panelists (Table 2).
66.7-100%, according to the child panelists. For
samples with MP, all pupils considered the crackers Majority of the pupils signified intention of buying all
with up to 2% MP acceptable and gave them ratings the products if these were commercially available
comparable with the control. Use of 5% MP in rice (Table 4). Positive responses generally increased for
crackers resulted in decreased acceptability (73.3%), samples with moringa after the panelists learned that
which could be ascribed to the increased greenness these were with added nutrients, with highest increase
of the sample (Table 2). As mentioned previously, (26.7%) in purchase intent score for 2% MF, from
color was considered by the child panelists as among 60% to 86.7%. Overall acceptability scores of samples

4 Moringa-Supplemented Rice Crackers

Table 4. Preference scores and consumer acceptance of moringa-supplemented rice crackers.
Mean sensory scores
Item Fresh (MF) . Powdered (MP) .
0%
1% 2% 5% 1% 2% 5%
Children (11-12 yr, n=30)
1. % Acceptabilitya 96.7 93.3 66.7 66.7 100.0 100.0 73.3
2. Ratingb 4.2 3.5 2.7 2.8 3.6 3.9 3.3
3. % Willingness
to buy ifa
available in the market 96.7 93.3 60.0 73.3 100.0 100.0 86.7
with additional nutrients 96.7 100.0 86.7 86.7 93.3 100.0 100.0
4. Rank Scorec 1.7 3.1 3.2 3.4 1.9 2.0 3.1
5. Rankingc 1 4.5 6 7 2 3 4.5
Adults (18-54 yr, n=30)
1. % Acceptabilitya 93.3 80.0 80.0 66.7 86.7 93.3 53.3
2. Ratingb 3.8 3.6 2.4 3.1 3.2 3.5 2.8
3. % Willingness
to buy ifa
available in the market 90.0 73.3 66.7 53.3 80.0 93.3 53.3
with additional nutrients 100.0 93.3 93.3 80.0 86.7 100.0 73.3
4. Rank Scorec 2.1 2.1 2.8 3.0 2.4 2.6 2.9
5. Rankingc 1.5 1.5 5 7 3 4 6
a b
Based on percentage of positive responses 1= poor, 2= fair, 3= good, 4= very good, 5= excellent, c1= highest, 4= lowest

with 5% moringa (MF or MP) were lower than those of Nutritional Analysis
the other treatments. However, 86.7 and 100% The beta-carotene, vitamin C and calcium levels were
purchase intent ratings were obtained for 5% MF and significantly (p=0.05) elevated using moringa leaves
5% MP, respectively, after the panelists were (Table 5). The most notable improvement was in the
informed of their nutritional advantage. This suggests beta-carotene content, which increased from 19.0±0.0
that the younger group of consumers were willing to to 229.5±3.5 g/100g and 151.5±3.5 g/100g in
sacrifice product liking for its nutritional benefits samples with 1% MF and 2% MP, respectively.
(Garcia et al. 2009). As noted earlier, this group Vitamin C levels were improved even though the
indicated nutritional content as among the top desired samples underwent high temperature processing,
quality characteristics of rice cracker (Table 3). such as sundrying, steaming and frying. Fillion and
Ranking all the samples, the pupils preferred the Henry (1998) and Oñate et al. (1970) earlier reported
control cracker, followed by samples with 1 and 2% the retention of heat-labile vitamins, such as vitamin
MP, and then with 1% MF (Table 4). C, even after thermal processing. As expected, the
sample with MP had lower beta-carotene and vitamin
Overall preference by adult subjects for 2% MP was C levels. This is because the leaves were subjected to
highest and comparable with the control (93.3%) heat during the processing of MP, which caused
(Table 4). Acceptability ratings of 1 and 2% MF were thermal degradation of the said components. This was
also high at 80%. However, ratings for purchase intent also observed by Subadra et al. (1997) in their
and preference ranking of 1% MF were higher than blanched and sulphited dehydrated moringa leaves.
those of 2% MF. Similar to the results obtained from Calcium levels of samples with moringa were twice
the younger group of panelists, crackers with 1% MF that of the control sample. Although lower values were
and up to 2% MP were acceptable. Adult respondents obtained for the sample with MP, both treatments
were also more likely to buy all samples if these were gave 2, 4 and 4% additional contributions to the daily
known to have additional nutrients, confirming findings intake of vitamins A and C and calcium, respectively,
by other researchers (Chen et al. 2010; Garcia et al. based on a 2,000-calorie diet.
2009; Bond 2004) that nutritional information or
beneficial health effects of a product have a significant Storage Quality
effect on the willingness of consumers to buy and use Interaction effects between moringa treatments and
the said product. time of storage in all sensory properties tested were
not significant (Table 6). No significant changes were
Generally, increasing the moringa level resulted in also observed in terms of hardness, roughness, and
decreasing consumer preference and acceptability, fish-cracker flavor. Color of stored rice crackers and
similar to the findings of Sengev et al. (2012) in their grassy taste were affected by treatment alone. Aroma
wheat breads with similar levels of moringa was only affected by storage time, with values
supplementation. With these results, rice crackers generally decreasing as the time progressed. Rancid
with 1% MF and 2% MP were selected as samples in off-odor and off-taste became increasingly perceptible
the subsequent micronutrient analysis and shelf life with time, with the control sample having the
evaluation. significantly highest score starting on the 2nd wk of

RV Manaois et al 5
 Table 5. Micronutrient content of moringa-supplemented rice crackers.
Beta-carotene Vitamin C Iron Calcium
Sample
(g/100g) (mg/100g) (mg/100g) (mg/100g)
Control 19.0±0.0c 5.9±0.4c 4.4±0.1a 27.0±0.0c
1% MF* 229.5±3.5a 11.0±0.0a 4.3±0.3a 66.0±0.0a
2% MP** 151.5±3.5b 9.4±0.1b 4.2±0.2a 57.5±0.7b
Values are mean ± SD of two replicates.
Mean values with the same letter within a column are not significantly different at p=0.05.
*MF=fresh moringa; **MP=powdered moringa.

Table 6. Laboratory sensory attributes of stored moringa-supplemented rice crackers.

Week of storage
Control
Sensory attributes 1%MF* 2%MF* (no moringa)

0 1 2 3 0 1 2 3 0 1 2 3
Color
Yellow1 6.35bc 2.84de 1.94e 5.46cd 0.83e 1.37e 1.53e 0.95e 10.01a 8.85ab 10.16a 9.78a
Green1 3.35abc 1.74cd 4.24abc 2.17bcd 4.57ab 4.08abc 4.25abc 5.20a 0.00d 0.32d 0.00d 0.00d
Odor/Aroma
(pleasant)2 7.40a 5.56ab 5.52ab 4.14ab 6.62ab 5.07ab 6.34ab 4.33ab 7.05a 4.95ab 4.42ab 3.31b
Off-odor (rancid)3 0.35c 0.87c 1.50c 2.44bc 0.33c 0.27c 0.87c 2.04bc 0.59c 0.87c 4.10ab 5.32a
Hardness4 6.82ab 8.36ab 8.46ab 7.84ab 6.46b 8.22ab 7.58ab 6.61ab 9.15a 9.23a 9.06ab 6.92ab
Crunchiness5 10.36a 8.16ab 6.08bc 4.80cd 11.09a 8.19ab 7.18bc 5.01bcd 7.29bc 6.24bc 4.80cd 2.14d
Roughness6 3.89a 4.54a 4.93a 4.98a 3.79a 4.46a 3.94a 4.24a 5.22a 4.70a 4.53a 5.62a
Taste
Fish-cracker1 7.43a 6.17a 6.38a 5.70a 5.75a 5.48a 6.38a 5.64a 7.63a 5.47a 7.25a 6.43a
Grassy1 2.96ab 1.60bc 2.86ab 3.29ab
3.77a 1.46bc 3.26ab 3.17ab 0.14c 0.41c 0.00c 0.07c
Off-taste (rancid)3 0.46c 1.07bc 1.34bc 2.56ab 0.26c 0.83bc 0.85bc 2.09bc 0.33c 1.32bc 2.72ab 4.39a
Overall acceptability7 10.12a 6.79bc 6.15bcd 5.53cd
10.22a 9.15ab 8.07abc 6.48bcd 8.35abc 6.58bcd 6.03cd 3.65d
Mean values with the same letter within the same row are not significantly different at p=0.05 (n=10).
*MF=fresh moringa; **MP=powdered moringa.
1 2 3
0= weak; 15= very intense 0= none; 15= very intense 0= none; 15= very perceptible
4 5 6
0= soft; 15= very hard 0= soggy; 15= very crunchy 0= smooth; 15= very rough
7
0= dislike extremely; 15=like extremely

storage. Crunchiness and overall acceptability ratings

of samples with 1% MF and 2% MP gradually
decreased, but these were comparable with the
control at p=0.05.

All samples had slight increases in MC after the 3rd wk

of storage but all values were below 15% (Figure 2).
The aw values of all samples also remained below 0.6,
although the general trend was increasing (Table 7).
Dried foods with good storage stability usually have
MC values ranging from 5 to 15%, while foods with aw
below 0.6 are less susceptible to microbial spoilage
(deMan 1999). The aw values of the treatments only
rose on the 3rd wk, while that of the control started
increasing on the 1st wk of storage. The TPC of the
samples also significantly increased on the third week,
but microbial counts were within acceptable limits
(<10 x 104 CFU/g and <1,000 CFU/g for TPC and
molds, respectively), based on the United Nations Figure 2. Moisture content of stored rice crackers: Control,
World Food Program standards (UN 2009). No no moringa leaves (ML); 1MF, with 1% (wt/wt
coliform was detected in all samples until the end of rice) fresh ML; and 2MP, with 2% (wt/wt rice)
powdered ML.
the storage period. These results show that both
forms (dried or fresh) of moringa added at the
specified levels can be used to prepare shelf stable
nutrient-enriched rice crackers.

6 Moringa-Supplemented Rice Crackers

 Table 7. Water activity and microbial count of stored moringa-supplemented rice crackers.
Storage time (wk)
Property 1%MF* 2%MP** Control (no moringa)
0 1 2 3 0 1 2 3 0 1 2 3
Water activity (aw) <0.40 <0.40 <0.40 0.49 <0.40 <0.40 <0.40 0.51 <0.40 0.44 0.48 0.51
Total plate count
(x104 CFU/g) 1.25cd 2.50bcd 2.60bcd 9.02a 1.25cd 1.50bcd 3.42b 7.45a 1.00d 1.75bcd 3.02bc 7.75a
Bacteria
(x104 CFU/g) 1.00d 3.75c 3.05cd 9.60a 1.25d 1.00d 4.70bc 8.72a 1.25d 3.50c 5.08bc 6.12b
Mold (CFU/g) 12.5bc 25.0b 15.0bc 2.5c 7.5bc 17.5bc 12.5bc 2.5c 7.5bc 57.5a 15.0bc 5.0c

Mean values with the same letter within the same row are not significantly different at p=0.05 (n=2).
*MF=fresh moringa; **MP=powdered moringa.
ND= not detec

Arceo M. 2010. DoST lauds maker of veggie

CONCLUSION noodles.http://www.mb.com.ph/articles/ 244314/
dost-lauds-maker-veggie-noodles. Date accessed:
Nutrient-enriched rice crackers were developed using July 26, 2010
fresh and powdered forms of moringa leaves as
supplementing ingredient. Consumer sensory AOAC. 2005. Official Methods of Analysis of the
evaluation results showed high acceptability of AOAC International, 18th ed. AOAC International,
crackers with up to 2% MP and 1% MF, which were Washington, D.C. 32-53p.
also found comparable with the control. Both young
and adult consumers signified intention of buying Batista KA, Prudȇncio SH, Fernandes KF. 2011.
moringa-rice crackers, especially if they were aware of Wheat bread enrichment with hard-to-cook bean
the nutritional content of the products. Nutritional extruded flours: Nutritional and acceptance
analysis showed that the moringa-supplemented evaluation. Journal of Food Science 76(1): S108-
samples had significantly higher beta-carotene, S113.
vitamin C, and calcium levels. The moringa-rice
crackers developed were shelf-stable for up to 3rd wk. Bond AE. 2004. Consumer sensory characteristics of
Results demonstrated the viability of producing a butter cake made from wheat and rice flours. [MS
nutritionally enriched rice cracker using moringa as Thesis] Baton Rouge, Louisiana, USA: Louisiana
supplementing ingredient and established its State University. 105pp. (Available online at http://
marketability. etd.lsu.edu/docs/available/etd-07072004-130134/
unrestricted/Bond_thesis.pdf)

ACKNOWLEDGEMENT Chen S-H, Chen H-F, Wang H-C. 2010. Do health

claims matter for consumer preference on tea
The authors gratefully acknowledge Mr. and Mrs. beverage? Experimental evidence from Taiwan.
Roberto Doguiles of Palusapis Fish Crackers and their Proceedings of the 1st Joint EAAE/AAEA Seminar,
personnel for the rice cracker formulation and access Freising, Germany. 15p.
to their processing plant facility. Appreciation is also
extended to Mr. Dante V. Aquino for his assistance in de la Mar RA. 2012. Polvoron with malunggay: A
the production of crackers and consumer sensory tickle to taste. International Journal of
evaluation; Mr. Sotero Gonzales Jr. for analyzing the Mathematics, Engineering and Technology 2:109-
crude protein content of the rice crackers; Mrs. 129.
Diocisima Lapuz, principal of Maligaya Elementary
School, for accommodating the researchers in the deMan JM. 1999. Principles of Food Chemistry. 3rd
consumer sensory testing; and Dr. Marissa Romero Ed. Gaithersburg, MD, USA: Aspen Publishers. 21
for reviewing and editing the original manuscript. -23p.

Dachana KB, Rajiv J, Indrani D, Prakash J. 2010.

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8 Moringa-Supplemented Rice Crackers

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