Formulation, characterization of functional crackers enriched with Cardiospermum halicacabum and Drynaria quercifolia
Keywords:
Cardiospermum halicacabum;, Drynaria quercifolia;, plant-based crackers; functional food; bone health;, calcium; sensory evaluation.Abstract
The present study aimed to develop and evaluate plant-based
crackers incorporated with Cardiospermum halicacabum andDrynaria
quercifolia as a value-added functional food with potential bone-health
benefits. Three formulations (PC1, PC2 and PC3) were prepared by
varying the levels of plant powders and evaluated for sensory, nutritional,
physicochemical, functional and microbiological characteristics. PC1
showed the highest sensory acceptability, with an overall score of 24/30,
and was selected as the optimized formulation. The developed product
provided 1000 kcal, 150.9 g carbohydrate, 41.6 g protein, 32.7 g fat and
1914 mg calcium based on the reported formulation. Bulk density ranged
from 0.42–0.48, pH from 5.3–5.4 and water activity from 0.387–0.398.
Colour values showed only minor variation among formulations. PC1
exhibited the lowest microbial load, with a total plate count of 2.1 × 10²
CFU/g and yeast and mould count of 1.0 × 10¹ CFU/g. The crackers
retained acceptable sensory quality for at least 15 days under ambient
storage. The production cost was approximately ₹33.3 per 100 g, indicating
economic feasibility. Overall, incorporation of C. halicacabum and D.
quercifolia produced an acceptable plant-based cracker with appreciable
nutritional value and potential for development as a functional food.
