Utilization of seaweed composite flour (kappaphycus alvarezii) in the development of steamed bun.

Abstract

This study was conducted to develop a steamed bun with Kappachychus alvarezii composite flour. A total of six formulations were developed, each with a different percentage of red seaweed (1.5%, 3%, 4.5%, 6%, 7.5%, and 9%). The physicochemical properties of the steamed bun, such as specific volume, bulk density, color, texture profile analysis, proximate analysis, and dietary fiber, were assessed. Sensory evaluations involving 50 untrained panelists were also conducted to determine the acceptability of the steamed bun. The results showed that increment of seaweed powder in the formulations increased the hardness (2853.41 ± 31.96 g), chewiness (1775.47 ± 24.83 g), bulk density (0.68 ± 0.05 g cm−3), and water activity (0.95 ± 0.00). Furthermore, the addition of seaweed powder reduced the cohesiveness (0.54 ± 0.01 g), springiness (0.64 ± 0.01 g), and specific volume (1.47 ± 0.10 cm3 g−1). Sensory evaluation results showed that seaweed powder could be utilized up to 6% without a significant effect on overall acceptability. Meanwhile, the addition of 1.5% of seaweed powder to the formulation increased the composition of ash (0.02 ± 0.01%), moisture (39.61 ± 0.29%), crude fat (0.57 ± 0.12%), and crude fiber (1.69 ± 0.11), while the composition of crude protein (11.11 ± 0.09%) and carbohydrate (47.00 ± 0.59%) was reduced. In addition, there was an increase in dietary fiber (5.26 ± 1.13%) and energy content (248.06 ± 3.02 kcal) as compared to the control sample. Therefore, utilization of K. alvarezii could increase the nutritional composition of the steamed bun.