Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties

• Published in: International journal of food science & technology 2024-09, Vol.59 (9), p.6111-6129
• Main Authors: Mindarwati, Endang, Sedayu, Bakti Berlyanto, Suryaningrum, Th. Dwi, Mardiyana, Indri, Prodiana, Natalia, Supriyanto, Agus, Suwarti, Raharjo, Susilo, Nuridha, Ahmad, Trisnoharjono, Dwi Budiyanto, Pari, Rizfi Fariz, Ramadhan, Wahyu
• Format: Article
• Language: English
• Subjects: Algae; Amino acids; Biometric recognition systems; CATA sensory evaluation; Chanos chanos; Dietary fiber; dietary fibres; Dough; Fisheries; Fishery industry; Food plants; Food sources; Formulations; Functional groups; Gracilaria; Information processing; Liquid wastes; Marine plants; Nutrients; Physical properties; Polysaccharides; Pore size; Protein sources; Proteins; seaweed; Seaweeds; Sensory evaluation; Sensory integration; Sensory perception; Sensory properties; Smoothness; Snack foods; Sustainability; Sustainable development; sustainable snack; Texture recognition; Thermal properties; Thermodynamic properties; Viscosity
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17345

Summary The liquid by‐products obtained from the fisheries industry are usually discarded after primary processing. In this study, by‐products of pressure‐cooked milkfish broth were utilised and combined with Gracilaria sp. to create sustainable seaweed stick snacks. By utilising the by‐products of liquid waste from pressurised milkfish processing, combined with the addition of Gracilaria seaweed in snack development, it is expected to obtain a snack products with increased protein and fibre level. This endeavour contributes to the achievement of the Sustainable Development Goals (SDGs), particularly in promoting good health and well‐being, as well as responsible consumption and production. Comprehensive analyses were performed, covering proximate composition, dietary fibre, functional group, thermal properties, colour, microstructure, pore size, viscosity, texture, and sensory evaluation through hedonic testing and check‐all‐that‐apply sensory (CATA) profiling. The FTIR results showed that the inclusion of seaweed and fish broth was recognised and presented in the specific characteristic bands, especially the stretching band in the polysaccharide fingerprint region, and with protein vibration bands blending with the inclusion of broth. The seaweed had an impact on the dough viscosity and product's texture, increasing the firmness, and the amino acids in the broth enhanced the taste of the resulting snack, positively influencing the panellists' preferences. The smoothness, moistness, roughness, and overall texture attributes of the snack were altered by the combination of seaweed and broth additions. According to the sensory, physical properties, and nutrient results, the optimal snack formulations included the addition of 36% seaweed and 4% broth (S36B4). The prominent sensory attributes of the product were also described in the CATA sensory evaluation. Additionally, the inclusion of Gracilaria sp. increased the dietary fibre content, while milkfish broth contributed to higher levels of amino acids, improving the nutritional profile of the snacks. Therefore, this study promoting a new source of protein could be synergistically combined with marine plant‐based fibre to produce hybrid nutrient‐dense snack products, addressing the growing demand for sustainable food trends. Utilizing fisheries by‐products and seaweed, this study enhanced snack nutritional value and proper sensory attributes. Milkfish broth enriched amino acids, improving taste, while Gracila