Salt cracker with added turmeric

Abstract

The aim of this research was to develop a salt cracker with turmeric powder of good sensory characteristics. Three levels of turmeric addition (1%, 2%, and 3%, flour base) were assessed. The moisture content and sensory characteristics of the crackers were determined by measuring overall quality and the attributes of aroma, spice flavor, and crispness. The variant with the best results was selected, a descriptive data sheet was created, and a population evaluation was conducted. A decrease in sensory quality was observed with increasing levels of turmeric addition, although all crackers were accepted. The 1% turmeric cracker was selected due to its superior sensory results. In the population evaluation, this cracker achieved a score of 4 points, corresponding to the like category, according to the liking scale used.