Influence of Green Leaf Powder Addition on the Quality Characteristics of Rice-Based Crackers

Abstract

This study evaluated the influence of green leaf powder (GLP), prepared as a 50:50 blend of fennel and amaranth leaves, on the quality of broken rice flour (BRF)-based crackers. Eight formulations containing 0–7% GLP were prepared with BRF and sesame seeds. The crackers were assessed for thickness, diameter, weight, spread ratio, colour, proximate composition, overall acceptability, and changes during 90 days of ambient storage. GLP incorporation significantly affected the physical and compositional characteristics (p < 0.05). As GLP concentration increased, thickness rose from 3.53 to 3.90 mm and weight from 3.51 to 3.65 g, whereas diameter declined from 54.62 to 54.07 mm and spread ratio from 13.85 to 10.71. Higher GLP levels increased protein, ash, and crude fibre contents, while carbohydrate content and total energy declined marginally. Colour values decreased with GLP addition and continued to decline during storage. Sensory evaluation using a 9-point hedonic scale showed that T5, containing 4% GLP, had the highest mean overall acceptability score of 7.96. Increasing GLP above 4% slightly reduced acceptability. Across storage, mean overall acceptability decreased from 7.89 at day 0 to 7.49 at day 90. The findings indicate that moderate GLP incorporation can improve selected nutritional attributes of rice-based crackers while maintaining satisfactory physical and sensory quality during storage.