Antioxidant activity and sensory evaluation of mixed vegetables (Piper sarmentosum Roxb. and Brassica rapa subsp.pekinensis) crispy snack

Abstract

This research aimed to examine the antioxidant activity, chemical, physical properties and sensory evaluation of mixed vegetables (Cha-Plu, Piper sarmentosum Roxb. and Chinese cabbage, Brassica rapa subsp. pekinensis) crispy snack (MVCS). Three treatments of MVCS with varying ratio of vegetables (P. sarmentosum : Brassica rapa subsp. pekinensis ) comprising MVCS (2:1), MVCS (1:1), and MVCS (1:2) were examined. The increasing of P. sarmentosum showed a significant on ash (20.21±0.19a ) and crude fiber (13.85±0.13a ). However, other proximate composition such as crude lipid, crude protein and carbohydrate were not a significant difference (P ≥0.05). Meanwhile, MVCS (1:2) that with high ratio of Chinese cabbage had the highest lightness (65.03±0.98a ). Regarding texture profile analysis, MVCS (1:2) showed the highest force on hardness (N) (172.40±3.03a ) but the minimum crispness (N) of 6.73±3.03c was noted for MVCS (2:1). Besides, the highest total phenolic content (650.20 mg/100 g DW) and DPPH radical-scavenging activity (898 mg Trolox equivalent mg/100 g DW) were observed in MVCS (2:1). Regarding sensory evaluation, the majority of panelists scored 7.63±1.16a out of 9 for MVCS (1:1) on the overall acceptability and other dimensions also received the highest score among three samples. Therefore, the nutrition value and sensory evaluation results from this study indicated that mixed Cha-Plu and Chinese cabbage could produce a snack with significant higher antioxidant activity and a variety of healthy snacks in order to capture the opportunity in a healthy food market.

Keywords

• antioxidant activity
• ready-to-eat snacks
• crispy vegetable sensory
• evaluation chemical properties