Optimization of sauce formulation from sea grape (Caulerpa racemosa) protein hydrolysate using response surface methodology

Sea grape (Caulerpa racemosa) is an edible green alga which contains a high amount of protein with seafood flavor, can be released via hydrolysis. Our present work was designed to determine the optimal concentration palm sugar and carboxymethylcellulose (CMC) in sea hydrolysate sauce. The process optimization performed evaluate multiple parameters such as viscosity, color properties, hedonic score. Five different levels CMC were using central composite design yield sauce maximum We developed mathematical models this work, where properties (L*, a*, b*), score modeled 2FI (two-factor interaction), quadratic, linear models, respectively. numerical revealed that predicted solution generated L*, b*, 0.893 poise, 23.296, 7.300, 19.565, 3.522, respectively, desirability value 0.839. GC-MS data associated referred information represented had four compounds typical namely, nonanal, hexanal, (E)-2-octenal, octanoic acid; some native flavors; Maillard reaction products (MRP). study suggests potential value-added product from hydrolysate.