Soy crisps incorporated with red seaweed, Kappaphycus alvarezii

Lim, Cheak Ting and Patricia Matanjun (2024) Soy crisps incorporated with red seaweed, Kappaphycus alvarezii. Journal of Biochemistry, Microbiology and Biotechnology, 12 (1). pp. 100-102. ISSN 2289-5779

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Abstract

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.

Item Type:	Article
Keyword:	Seaweed, Kappaphycus alvarezii, Soy crisps, Formulation, Snacks
Subjects:	Q Science > QH Natural history > QH301-705.5 Biology (General) S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling > SH20.3-191 Aquaculture
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	18 Oct 2024 15:54
Last Modified:	18 Oct 2024 15:54
URI:	https://eprints.ums.edu.my/id/eprint/41493

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