Optimisation of concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) varieties to effect digestibility, texture and consumer attribute preference

Jonathan D. Wilkin*, Katrina Ross, Tiffany Alric, Matthew Hooper, John V. Grigor, Boon Seang-Chu

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

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    Abstract

    In this study, seaweed concertation in a model system (cracker) was investigated to better understand addition of seaweed on starch modulation, texture, and consumer attribute detection. Temporal dominance of sensations (TDS) showed that seaweed concentrations over 15% had a dominant attribute of fishy for both Wakame and Sea Spaghetti varieties, whereas for both, Crunchy was observed for the 5% and 10% crackers. This corralled well with the texture analysis where crackers fortified with both seaweeds at 5% and 10% have a harder texture, with lower fracturability compared to higher concentrated seaweed crackers. The fracturability levels within the 15% and 20% crackers were comparable to the no substitution controls. In vitro digestion indicated that glucose was liberated immediately after initiation, with both seaweed systems reaching plateau by 4 minutes. In this study it was observed that seaweed variety affected starch digestibility, with wakame seaweed inhibiting starch digestion.

    Original languageEnglish
    Pages (from-to)932-943
    Number of pages12
    JournalJournal of Aquatic Food Product Technology
    Volume30
    Issue number8
    Early online date2 Aug 2021
    DOIs
    Publication statusPublished - 14 Sep 2021

    Keywords

    • Seaweed
    • Wakame
    • Sea spaghetti
    • New product development
    • Digestability
    • Texture

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