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

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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
Number of pages12
JournalJournal of Aquatic Food Product Technology
Early online date2 Aug 2021
DOIs
Publication statusE-pub ahead of print - 2 Aug 2021

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