Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii

The red alga Kappaphycus alvarezii is a versatile food ingredient widely used in the food industry due to its many functional properties. The aim of this study is to substitute wheat flour with K. alvarezii powder and determine the effects it has on the physical properties and proximate composition of snack crackers. The six formulations of crackers incorporating different proportions of K. alvarezii powder were (C) 0%, (F1) 1%, (F2) 2.5%, (F3) 5%, (F4) 7.5%, and (F5) 10%. Physical analyses such as colour, water activity, and texture as well as proximate analysis of moisture, ash, crude fat, crude protein, and crude fibre content was conducted. The result showed a significant (p < 0.05) decrease in colour and water activity with the addition of K. alvarezii powder. Meanwhile, proximate analysis showed a significant (p < 0.05) increase in ash (3.77 ± 0.03%) and fibre content (2.08 ± 0.03%) with an increasing amount of K. alvarezii powder added. The crude protein, crude fat, and moisture content decreased significantly (p < 0.05) as more K. alvarezii powder was added. In conclusion, the incorporation of K. alvarezii powder in crackers showed improvement in the ash and crude fibre content and physical properties of the crackers.