Soy Crisps Incorporated with Red Seaweed, Kappaphycus alvarezii
DOI:
https://doi.org/10.54987/jobimb.v12iSP1.955Keywords:
Seaweed, Kappaphycus alvarezii, Soy crisps, Formulation, SnacksAbstract
Kappaphycus alvarezii (KA), an underutilized seaweed with potential benefits, is particularly used to extract kappa-carrageenan in the food industry. There is a notable absence of commercially available snacks that incorporate KA. This study aimed to develop soy crisps incorporating different concentrations of KA powder (0%, 2.5%, 5%, 7.5%, and 10%) and to determine the best formulation for addressing the gap. KA-incorporated crisps showed darker colour with more redness and yellowness and ideal texture. The crisps with 5% KA (F3) received significantly highest sensory scores for texture, taste, and overall acceptance (p<0.05). F3 crisps had higher ash, protein, fibre, and carbohydrates, and lower fat compared to control (F1), while providing more energy. In conclusion, these findings highlight the potential of KA-incorporated crisps as a nutritious and palatable snack option.
References
Hess JM, Jonnalagadda SS, Slavin JL. What is a snack, why do we snack, and how can we choose better snacks? A review of the definitions of snacking, motivations to snack, contributions to dietary intake, and recommendations for improvement. Adv Nutr. 2016;7(3):466-75.
Mondelēz International. 2022 Global Consumer Snacking Trends Study. 2022. Available from: https://www.mondelezinternational.com//media/Mondelez/stateofsnacking/2022/2022_MDLZ_stateofsnacking_report_GLOBAL_EN.pdf.
Tumuluru JS. Snack foods: Role in diet. In: Encyclopedia of Food and Health. 1st ed. Elsevier Inc.; 2016. p. 6-12.
Jayakody MM, Vanniarachchy MP, Wijesekara WL. Development and characterization of a seaweed snack using Ulva fasciata. J Food Sci Technol. 2021;58:1617-22.
Matanjun P, Mohamed S, Muhammad K, Mustapha NM. Comparison of cardiovascular protective effects of tropical seaweeds, Kappaphycus alvarezii, Caulerpa lentillifera, and Sargassum polycystum, on high-cholesterol/high-fat diet in rats. J Med Food. 2010;13(4):792-800.
Aganduk AA, Matanjun P, Tan TS, Khor BH. Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii. J Appl Phycol. 2023;35:1743-9.
Mohammad SM, Mohd Razali, SF, Mohamad Rozaiman, NHN, Laizani AN, Zawawi N. Application of seaweed (Kappaphycus alvarezii) in Malaysian food products. Int Food Res J. 2019;26(6):1677-87.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Journal of Biochemistry, Microbiology and Biotechnology
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
