Development of Crispy Snack Sheets from Rice Flour Blended with Sago Flour Supplemented with Biocalcium Powder

Abstract

This research aimed to: (1) compare three bio calcium extraction methods from mackerel fish bones namely boiling, steaming, and pressure cooking; and (2) determine the optimal bio calcium content (0%, 1%, 3%, 5%, and 7% of total ingredients) in crispy snack sheet products made from rice flour blended with sago flour. The physical quality (L*, a*, b* color values, expansion ratio, and density) and sensory acceptance were evaluated by 30 untrained panelists. The results showed that boiling and pressure cooking method yielded the highest bio calcium powder production rates of 8.39±0.82 and 8.40±0.61, respectively, significantly higher than that of the steaming method (4.65±0.32) while the color values of bio calcium powder showed no significant difference among the 3 extraction methods. For snack products, lightness (L*) and density decreased significantly with increasing bio calcium powder content (p≤0.05), whereas expansion ratio showed no significant difference across all formulations (p≥0.05). The sensory evaluation revealed that 3% bio calcium powder supplementation achieved the highest scores for taste (8.17±0.87) and overall acceptability (8.33±0.66), significantly higher than the 5% and 7% levels (p≤0.05). These findings suggest that the developed crispy snack sheets have potential as an alternative health-oriented snack for elderly populations and individuals at risk of calcium deficiency.