Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate

This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, organoleptic characteristics, also determined the STPP optimal concentration to produce with desirable quality. A completely randomized design was used, two factors: (3%, 6%; 9%) (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash total polyphenols, antioxidant activity, tests (color, flavor, taste, crispiness, overall). An effectiveness conducted determine right in production. results showed that significantly effected lightness, polyphenols. content. Garlic had significant effects on preference, crispiness. a of 3% 0.5% best preferred. score 0.64, physical characteristics lightness 23.39 ± 0.20, power 82.51 0.11%, hygroscopicity 5.07 0.41%, chemical content 5.83 0.16%, 2.77 0.25%, polyphenols 0.175 0.001%, activity 16.14 0.20. scores 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 0.32, overall 6.28 0.42.