Development and nutritional evaluation of baked Balut crackers

Authors

  • Katherine Dianne P. Sacayanan Food Technology, College of Business Administration and Accountancy, Colegio de San Juan de Letran Intramuros, Manila 1002, Metro Manila, Philippines
  • Melvin E. Bernardino Nutrition and Dietetics, College of Business Administration and Accountancy, Colegio de San Juan de Letran Intramuros, Manila 1002, Metro Manila, Philippines
  • Sheena Marie L. Napata Food Technology, College of Business Administration and Accountancy, Colegio de San Juan de Letran Intramuros, Manila 1002, Metro Manila, Philippines
Article ID: 346
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DOI:

https://doi.org/10.18686/fnc346

Abstract

Snack consumption has steadily increased over time, with young adults aged 19–29 years particularly prone to consuming snacks lacking essential nutrients, which can negatively affect their health. Balut, a fertilized duck egg and a well-known Filipino delicacy, is recognized for its nutritional qualities. In this study, Balut was incorporated into the formulation of baked crackers. The research examined food safety through yeast and mold counts and Salmonella detection; analyzed the protein and fat content; evaluated the pH level; and assessed sensory attributes. The results indicated that the baked Balut crackers were free from Salmonella, yeast, and mold, confirming their safety. Both protein and fat content of the crackers demonstrated potential health benefits and influenced the product’s texture. Among the sensory attributes, only the appearance of the Balut crackers showed a significant difference compared to the control crackers—which is favorable to the panelists.

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Published

2025-09-18

How to Cite

Sacayanan, K. D. P., Bernardino, M. E., & Napata, S. M. L. (2025). Development and nutritional evaluation of baked Balut crackers. Food Nutrition Chemistry, 3(3), 346. https://doi.org/10.18686/fnc346

Issue

Vol. 3 No. 3 (2025)

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Article

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Copyright (c) 2025 Author(s)

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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