Soy crisps incorporated with red seaweed, Kappaphycus alvarezii
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 concen...
| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | English English |
| Publicado em: |
Hibiscus publisher
2024
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| Assuntos: | |
| Acesso em linha: | https://eprints.ums.edu.my/id/eprint/41493/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41493/2/FULL%20TEXT.pdf |
| Resumo: | 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. |
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