Publication:
Development of Ginger (Zingiber officinale) cracker as a snack alternative

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creativework.keywordsFunctional food, ginger crackers, sensory evaluation, shelf life, Zingiber officinale
dc.contributor.advisorCacanindin, Geremy S.
dc.contributor.authorAnggana, Lieh Ann Joy D.
dc.contributor.authorBelmonte, Janine Angelica B.
dc.contributor.authorDumpit, Mae Ann G.
dc.contributor.authorFernandez, Altea G.
dc.contributor.authorMalibay, Kimberly R.
dc.contributor.chairRamirez, Edren F.
dc.contributor.committeememberBayani, Kenth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-06-19T02:43:12Z
dc.date.available2026-06-19T02:43:12Z
dc.date.issued2026-03
dc.descriptionFull text
dc.description.abstractThis study focused on the development of Ginger (Zingiber officinale) Crackers as a healthy snack alternative. The objectives were to standardize the formulation, evaluate sensory qualities, assess microbiological safety, determine physicochemical properties, estimate shelf life, and design a marketing plan. Using developmental and quantitative research designs, this study tested multiple formulations, where Treatment 2 emerged as the most acceptable based on sensory evaluations, excelling in appearance, aroma, taste, and texture. Laboratory analysis confirmed safety and stability, showing a moisture content of 4.26g/100g and a pH of 6.04. Microbiological tests showed an aerobic plate count of 570 CFU/g, ensuring it is safe for consumption. Shelf-life monitoring indicated the crackers maintain quality for 4 to 6 months at room temperature. Cost analysis revealed a competitive price of ₱ 25.00 per pack, with a marketing plan emphasizing its anti-inflammatory benefits. Ultimately, the product proved safe, nutritious, and commercially viable.
dc.format.extentxiii, 165 p.: ill. (col.)
dc.identifier.citationAnggana, L. A. J. D., Belmonte, J. A. B., Dumpit, M. A. G., Fernandez, A. G., & Malibay, K. R. (2026). Development of Ginger (Zingiber officinale) cracker as a snack alternative. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1881
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.sdgSDG 8
dc.sdgSDG 9
dc.sdgSDG 12
dc.subject.ddcGinger--Processing
dc.subject.ddcCrackers (Food)
dc.subject.ddcFood product development
dc.subject.ddcSensory evaluation of food
dc.subject.ddcFood marketing
dc.titleDevelopment of Ginger (Zingiber officinale) cracker as a snack alternative
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameZingiber officinale
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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