“Physicochemical characterization and microbial quality evaluation of Gracilaria tenuistipitata added crackers’’

Abstract

Crackers, a widely consumed category of flour-based baked snacks, are experiencing a growing trend of incorporating functional ingredients. Gracilaria tenuistipitata is a widely cultivated tropical red seaweed in Bangladesh, yet it remains unexplored in both the food industries and research despite its promising nutritional benefits. The study aims to assess the physicochemical qualities, sensory evaluation, and microbial quality determination of G. tenuistipitata seaweed powder incorporated crackers as a nutritional supplement. Three formulations were used: control (0 % seaweed powder), T1 (1 % seaweed powder), and T2 (2 % seaweed powder). The seaweed-incorporated crackers exhibited better sensory acceptability compared to the control. With an increasing seaweed percentage, cracker color, hardness, and overall acceptability were improved in T1. Meanwhile, the proximate analysis revealed a significant rise (p < 0.05) in ash (1.77 ± 0.04) %, protein (12.01 ± 0.45) g/100g, and fiber (2.90 ± 0.15) g/100g content, and a reduction in carbohydrates (63.12 ± 0.36) g/100g in T2. Increasing seaweed content in T1 and T2 positively correlated with elevated phenolic content, antioxidant activities, and reduced microbial growth. Principal component analysis (PCA) was performed to visualize the interconnection among 28 parameters and our top five principal components can explain 95.8 % data variability. The findings suggest that adding G. tenuistipitata to cracker formulations will enhance nutritional value and contribute to extended shelf life. This research reflects the potential use of seaweed powder as a functional ingredient in crackers, resulting in nutritious and consumer-satisfied snack options.

Keywords

• Gracilaria tenuistipitata
• Crackers
• Anti-Microbial, Antioxidant
• Blue economy
• PCA