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Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder

Seaweeds have been used as food since ancient times mainly in the Asian countries while in the Western countries, they are mainly used as phycocolloids for the food, pharmaceutical, and cosmetic industry. The edible red seaweed, Kappaphycus alvarezii is the 5th world’s most cultivated seaweed and it...

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Main Authors: Adella Anding Aganduk, Patricia Matanjun, Tan, Tek Song, Khor, Ban Hock
Format: Conference or Workshop Item
Language:English
English
Published: 2022
Subjects:
SH1-691 Aquaculture. Fisheries. Angling
SH201-399 Fisheries
Online Access:https://eprints.ums.edu.my/id/eprint/35140/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35140/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/35140/
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spelling my.ums.eprints.351402023-05-22T03:34:27Z https://eprints.ums.edu.my/id/eprint/35140/ Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder Adella Anding Aganduk Patricia Matanjun Tan, Tek Song Khor, Ban Hock SH1-691 Aquaculture. Fisheries. Angling SH201-399 Fisheries Seaweeds have been used as food since ancient times mainly in the Asian countries while in the Western countries, they are mainly used as phycocolloids for the food, pharmaceutical, and cosmetic industry. The edible red seaweed, Kappaphycus alvarezii is the 5th world’s most cultivated seaweed and it is mainly farmed for its source of carrageenan, a gelling agent widely used in many industries. There are limited uses of this seaweed in food although K. alvarezii has a significant amount of protein, a high amount of dietary fibre, and minerals. The objective of this study is to develop crackers fortified with K. alvarezii powder at various concentrations of 1%, 2.5%, 5%, 7.5%, and 10%. The effects of K. alvarezii powder on physicochemical properties of crackers such as colour, water activity, pH, spreadability factor, hardness, and fracturability were investigated. The result indicates that increasing the percentage of K. alvarezii powder decreases the L* value, water activity, pH as well as the spreadability of crackers. It shows a decreasing trend in terms of its texture profile whereby higher percentage of K.alvarezii decreases significantly (p<0.05) the hardness and increases significantly (p<0.05) the fracturability of crackers. Overall, it can be concluded that 1% and 2.5% K.alvarezii powder added into cracker samples has similar physicochemical properties to control sample. 2022 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/35140/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/35140/2/FULL%20TEXT.pdf Adella Anding Aganduk and Patricia Matanjun and Tan, Tek Song and Khor, Ban Hock (2022) Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic SH1-691 Aquaculture. Fisheries. Angling
SH201-399 Fisheries
spellingShingle SH1-691 Aquaculture. Fisheries. Angling
SH201-399 Fisheries
Adella Anding Aganduk
Patricia Matanjun
Tan, Tek Song
Khor, Ban Hock
Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
description Seaweeds have been used as food since ancient times mainly in the Asian countries while in the Western countries, they are mainly used as phycocolloids for the food, pharmaceutical, and cosmetic industry. The edible red seaweed, Kappaphycus alvarezii is the 5th world’s most cultivated seaweed and it is mainly farmed for its source of carrageenan, a gelling agent widely used in many industries. There are limited uses of this seaweed in food although K. alvarezii has a significant amount of protein, a high amount of dietary fibre, and minerals. The objective of this study is to develop crackers fortified with K. alvarezii powder at various concentrations of 1%, 2.5%, 5%, 7.5%, and 10%. The effects of K. alvarezii powder on physicochemical properties of crackers such as colour, water activity, pH, spreadability factor, hardness, and fracturability were investigated. The result indicates that increasing the percentage of K. alvarezii powder decreases the L* value, water activity, pH as well as the spreadability of crackers. It shows a decreasing trend in terms of its texture profile whereby higher percentage of K.alvarezii decreases significantly (p<0.05) the hardness and increases significantly (p<0.05) the fracturability of crackers. Overall, it can be concluded that 1% and 2.5% K.alvarezii powder added into cracker samples has similar physicochemical properties to control sample.
format Conference or Workshop Item
author Adella Anding Aganduk
Patricia Matanjun
Tan, Tek Song
Khor, Ban Hock
author_facet Adella Anding Aganduk
Patricia Matanjun
Tan, Tek Song
Khor, Ban Hock
author_sort Adella Anding Aganduk
title Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
title_short Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
title_full Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
title_fullStr Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
title_full_unstemmed Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
title_sort physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
publishDate 2022
url https://eprints.ums.edu.my/id/eprint/35140/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35140/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/35140/
_version_ 1768008553077932032
score 13.211869

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