Abstract
Seaweeds are a good source of several nutrients such as proteins, dietary fibers, vitamins (e.g. B12) and minerals (e.g. iodine) as well as bioactive compounds such as polyphenols and polyunsaturated fatty acids (omega-3). This study aimed to evaluate the potential of Kombu seaweed as a natural source of antioxidants, acting as a natural additive (1); that can promote consumers’ health (2) and improving the overall quality of cream cracker. Five concentrations of aqueous extracts of Kombu seaweed (1%; 5%, 7%, 10% and 15%) were assessed into a modified biscuit formulation and compared with control samples (CTR1: typical cream cracker and CTR2: without salt addition). Color (L*, a*, b*, °h and total difference color (TDC)), texture (maximum force), antioxidant capacity (DPPH, % RSA) and total phenolic content (TPC, mg GAE.100 g−1) were determined in all sealed biscuits samples protected from light during storage at room temperature (0, 7, 15, 21, 27, 35 days). Overall, this study demonstrates the potential use of an aqueous extract from a natural resource, Kombu seaweed, as a new ingredient of cream cracker, highly appreciated by the general population and at the same time, developing a functional product.
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Acknowledgments
This study had the financial support of the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), co-funded by Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund and the strategic project UIDB/04292/2020 granted to MARE. The authors are also grateful for the financial support to GeoBioTec (UIDB/04035/2020).
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Pinheiro, J., Gonçalves, E.M., Ganhão, R. (2021). Potential Use of Aqueous Extracts of Kombu Seaweed in Cream Cracker Formulation. In: Cortez Vieira, M.M., Pastrana, L., Aguilera, J. (eds) Sustainable Innovation in Food Product Design. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-61817-9_9
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