Optimisation of Concentration of <i>Undaria pinnarifida</i> (Wakame) and <i>Himathalia elongate</i> (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference

In this study, seaweed concertation in a model system (cracker) was investigated to better understand addition of on starch modulation, texture, and consumer attribute detection. Temporal dominance sensations (TDS) showed that concentrations over 15% had dominant fishy for both Wakame Sea Spaghetti varieties, whereas both, Crunchy observed the 5% 10% crackers. This corralled well with texture analysis where crackers fortified seaweeds at have harder lower fracturability compared higher concentrated The levels within 20% were comparable no substitution controls. vitro digestion indicated glucose liberated immediately after initiation, systems reaching plateau by 4 minutes. study it variety affected digestibility, wakame inhibiting digestion.