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Development of dried seaweed (eucheuma) chips enriched with mango puree

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Author Affiliations

  • 1Technology and Livelihood Education (TLED) Program, Institute of Teacher Education and Information Technology, Southern Philippines of Agri-business and Marine and Aquatic School of Technology (SPAMAST), Philippines
  • 2College of Trades and Industries, University of Southern Mindanao (USM), Philippines
  • 3Environmental Science Program, Institute of Fisheries and Marine Sciences, Southern Philippines of Agri-business and Marine and Aquatic School of Technology (SPAMAST), Philippines

Res. J. Recent Sci., Volume 12, Issue (1), Pages 20-23, April,2 (2023)

Abstract

Seaweed (Eucheuma) is one of the most abundant algae raw materials in the locality but have been underutilized for functional foods. Hence, the study utilized the Green Algae together with Mango Puree as an alternative Dried chip. Moreover, the conception of a new product will potentially contribute to the livelihood opportunities of the locals in the community. This study used the descriptive research method and purposively selected ten (10) respondents from the Food and Science Technology department of the University of Southern Mindanao – Kidapawan City Campus. Sensory evaluation was used with specific parameters to determine the overall product quality. A one-way Analysis of Variance (ANOVA) was utilized as a statistical tool. The results of the study revealed that the quality of the product of treatment three (3) was interpreted as satisfactory in terms of appearance, taste, and texture, and acceptable for the overall mean in the range of 3.83. There is no significant difference in the product quality of value-added dried seaweed chips in terms of appearance, taste, and texture. The ash content of the samples was found to be in the range of 6.86 percent (%); crude fat was found to be in the range of 13.23 percent (%), and moisture was found to be in the range of 22.80 percent (%). Moreover, the selection of the appropriate product packaging and further study on its shelf life is highly desirable to further optimize the product quality.

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