Publication: Optimization of brown seaweed flour (kappaphycus alvarezii) to replace gelatin using response surface methodology (RSM) for gummy candy preparation
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Date
2025-01
Authors
Yusfami, Alya Azwani Zul
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Abstract
The gummy confectionery industry is showing a growing interest in adding novel ingredients to conventional formulations since consumers are looking for healthier and more nutritious products. Kappaphycus alvarezii is a well-known source of important food hydrocolloids such as carrageenan which acts as gelling agents. Thus, in this study, the interaction effects of independent variables such as seaweed powder (4%, 5% & 6%), sugar (10%, 18% & 26%) and water (62%, 81% & 100%) from the original formulation was investigated to evaluate the optimal gummy candy formulation using the Response Surface Methodology (RSM) based on the texture profile analysis response. Two optimal formulations were obtained from RSM with minimum hardness, lower firmness and stickiness and high springiness attributes. Those optimized samples are gummy candy with (seaweed 4%, water 100%, sugar 26%) and (seaweed 5%, water 81%, sugar 18%). Comparative analyses were conducted between control gummies and these two most optimized samples. Results revealed that seaweed addition significantly increased moisture (56.86%), ash (1.63%), and fibre (0.39%) content while reducing fat (0.04%), and carbohydrate (39.06%) levels. Sensory evaluation indicated that gummies with seaweed were less preferred compared to control samples, with differences noted in texture, taste, and overall acceptability. Mould growth was monitored over three weeks, revealing that all samples remained mould-free in refrigeration, though gummies with seaweed exhibited mould in 3 days. The findings highlight the potential of seaweed-enriched gummies as functional foods, emphasizing the need for further optimization to balance enhanced nutrition with sensory appeal and shelf stability.