Optimization of seafood crackers formulation as influenced by Eucheuma cottonii and Caulerpa lentillifera seaweed levels
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Abstract
Developing nutrient-enriched snack options, such as seafood crackers, and utilizing local resources are essential for promoting sustainable food innovations while meeting the growing consumer demand for healthier alternatives.This study seeks to optimize the formulation of seafood crackers, locally known as korpek, by evaluating the functional and sensory effects of incorporating different levels of Eucheuma cottonii and Caulerpa lentillifera, addressing the limited use of these underutilized seaweeds in value-added snack products. Nine treatments (T1 to T9) were formulated with different combinations of Eucheuma cottonii and Caulerpa lentillifera seaweeds, ranging from 1.5% to 6% (w/w). The treatments consisted of the following combinations: T1 (1.5% E. cottonii, 1.5% C. lentillifera), T2 (1.5%, 3%), T3 (1.5%, 6%), T4 (3%, 1.5%), T5 (3%, 3%), T6 (3%, 6%), T7 (6%, 1.5%), T8 (6%, 3%), and T9 (6%, 6%). The mean sensory acceptability score was 7, which corresponds to “like moderately” on a 9-point hedonic scale. Using Response Surface Methodology (RSM), the values for the physicochemical properties of crackers used to determine the best formulation were >41% for linear expansion, <19% for oil absorption, and <0.54 for water activity. The best formulations having acceptable sensory and physicochemical responses were 5.6% E.cottonii and 1.6% C.Lentillifera, which resulted in standard levels of phosphorus (P), sodium (Na), and potassium (K). This study optimized the levels of two local seaweeds in the Philippines, namely E. cottonii and C. lentillifera, in producing seafood crackers, which can encourage the use of locally sourced seaweeds and contribute to agriculture and fisheries development.
Article Details
Article Details
Caulerpa lentillifera, Eucheuma cottonii, Response Surface Methodology, Seafood, Seaweeds, Snack food
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