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The consumer level of health awareness is increasing and current trends have
changed.

Today foods are not only for the purpose to provide essential nutrients, to satisfy
hunger for humans but also to improve physical and mental well-being and avoid
nutrition-related diseases of the people (Menrad, 2003; Roberfroid, 2000b).

Currently in Malaysia, there is no commercial cracker and snack product that
combines both whole grain and carrot benefits.

Therefore, there is a need for developing nutritious, tasty, convenient and high
fibre snack.

The aim of this invention is to produce a wholesome Carr-O-chips that satisfy the
needs of health conscious customer of all ages.


INTRODUCTION
OBJECTIVES
USEFULNESS AND BENEFITS TO THE SOCIETY
This product can cater for all ages and population
Children:
High in iron for brain development
Healthy finger food

People with active lifestyle (sportsman & career-oriented people):
Ready to eat product in pocket sized packaging
High in fiber to provide extra energy & prolong the fullness, easy to digest and
ease in bowel movement

People with medical conditions (Diabetic, obese and hyperlipidemic):
High fiber to delay in glucose release, delays in fullness, gastric emptying, and
aids in weight loss.

COMMERCIALIZATION POTENTIAL

This ready to eat product can be sold in food and beverages, health, and sports
industries as well as in schools and groceries.

For the food industry, by the production of nutrient dense snack, this product will
advocate the food industry to produce healthy, nutrient-dense and value added
snack.

CONTACT
To develop bite-sized chips that can be consumed as cereals and snacks
To develop a nutrient dense & healthy snack that is appetizing yet high in fiber, low
in fat & calorie
To develop a snack that is affordable and convenient for all ages and population

Mastura binti Khalid, Norazmir Md Nor (PhD)
Naleena Devi A/P Muniandy, Syahrul Bariah Abdul Hamid, Siti Sabariah Buhari


Development of Whole Grain Carrot Chips (Carr-O-
chips)
METHOD
Per serving
(20 g)
Per 100 g
Calorie 87.6 kcal 438 kcal
Nutrtients
Carbohydrate 16.72g 83.59 g
Fat 2.11 g 10.55 g
Fiber 1.72 g 8.600 g
Protein 0.44 g 2.218 g
Calcium 24.16 mg 120.80 mg
Iron 1.00 mg 5.040 mg
Potassium 107.98 mg 539.90 mg
Carotene 277.79 g 1388.97 g
Vitamin A 43.6 g 218 g
Vitamin B1 0.04 mg 0.5 mg
Vitamin B2 0.04 mg 0.204 mg
Niacin 1.28 mg 6.39 mg
Sample A
b
Sample B
c

Texture 6.135 1.235 7.056 1.476
Acceptance 6.354 1.345 7.324 1.564
Taste 6.800 1.675 7.128 1.002
Aroma 5.734 1.851 7.138 1.013
Overall 6.866 1.896 7.130 1.021
Table 2: Results of sensory evaluation
a
on 80 panelists.
Sample A = Carr-O-chips
Sample B = Commercialized whole grain-based snack product.

Consumer panelist like slightly the Carr-O-chips, compared to commercialized
whole grain based snack product, which is like moderately, more positive hedonic
score. However, the difference of overall is not much, and the scale of 5 above
indicates a positive acceptance.


REFERENCES
Sensory evaluation

The sensory evaluation is conducted to 80 consumer panelist in UiTM Puncak Alam
Campus. The 9-point hedonic scale was used in this evaluation.

Kotilainen, L., Rajalahti, R., Ragasa, C., & Pehu, E. (2006). Health enhancing foods: Opportunities for
strengthening the sector in developing countries. Agriculture and Rural Development Discussion Paper 30.
Liu, R.H., 2003. Health benefits of fruits and vegetables are from additive and synergistic combination of
phytochemicals. American Journal of Clinical Nutrition 78, 517S520S.
Menrad, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56, 181
188.
Norimah AK, S. M. (2008). Food Consumption Patterns: Findings from the Malaysian Adult Nutrition
Survey(MANS) . Malaysian Journal of Nutrition , 25-39.
Poutanen, K., Shepherd, R., Shewry, P., Delcour, J. A., Bjorck, I., & van der Kamp, J. W. (2008). Beyond whole
grain: the European HEALTHGRAIN project aims at healthier cereal foods. Cereal Foods World, 53(1), 32e35.
Roberfroid, M. B. (2000b). An European consensus of scientific concepts of functional foods. Nutrition, 16, 689
691.
Siegrist, M., Stampi, N., & Kastenholz, H. (2008). Consumers willingness to buy functional foods: the inuence
of carrier, benet and trust. Appetite, 51, 526e529.
Suslow, T., J. Mitchell and M. Cantwell. 1998. Carrot Produce Facts. Recommendations for Maintaining
Postharvest Quality. http://postharvest.ucdavis.edu/produce
Thomas Brandt, J. Y. (2011). Market Watch 2011 The Food Industry. Kuala Lumpur: Malaysian-German
Chamber of Commerce & Industry.
Thunstrom, J. N. (2011). Economic policies for healthier food intake: the impact on different household
categories. Eur J Health Econ , 12:127140.




For Further inquires, please contact:

Dr. Norazmir Md Nor,
Faculty of Health Sciences,
Universiti Teknologi MARA Puncak Alam Campus
42300, Bandar Puncak Alam
Selangor Darul Ehsan
Phone : 019-6664534

Figure 1: Carr-O-chips
Table 1: Nutrient Value of Carr-O-chips
The Nutrient value of Carr-O-chips
Ingredient Selection
Development of the prototype
Analysis and determination of physiochemical content
Sensory Evaluation
9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 Neither like nor dislike
4 Dislike slightly
3 Dislike moderately
2 Dislike very much
1 Dislike extremely
Table 3: 9 point hedonic scale