Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii

Adella Anding Aganduk and Patricia Matanjun and Tan, Tek Song and Khor, Ban Hock (2024) Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii. Journal of Applied Phycology, 36. pp. 867-873. ISSN 0921-8971

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Abstract

The red alga Kappaphycus alvarezii is a versatile food ingredient widely used in the food industry due to its many functional properties. The aim of this study is to substitute wheat four with K. alvarezii powder and determine the efects it has on the physical properties and proximate composition of snack crackers. The six formulations of crackers incorporating diferent proportions of K. alvarezii powder were (C) 0%, (F1) 1%, (F2) 2.5%, (F3) 5%, (F4) 7.5%, and (F5) 10%. Physical analyses such as colour, water activity, and texture as well as proximate analysis of moisture, ash, crude fat, crude protein, and crude fbre content was conducted. The result showed a signifcant (p<0.05) decrease in colour and water activity with the addition of K. alvarezii powder. Meanwhile, proximate analysis showed a signifcant (p<0.05) increase in ash (3.77±0.03%) and fbre content (2.08±0.03%) with an increasing amount of K. alvarezii powder added. The crude protein, crude fat, and moisture content decreased signifcantly (p<0.05) as more K. alvarezii powder was added. In conclusion, the incorporation of K. alvarezii powder in crackers showed improvement in the ash and crude fbre content and physical properties of the crackers.

Item Type:	Article
Keyword:	Kappaphycus alvarezii, Rhodophyta, Crackers, Physical properties, Proximate composition, Functional foods
Subjects:	Q Science > QK Botany > QK1-989 Botany T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	18 Jun 2025 10:07
Last Modified:	18 Jun 2025 10:07
URI:	https://eprints.ums.edu.my/id/eprint/44187

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