Production of healthy snack with addition of Monostroma nitidum
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Abstract
Monostroma nitidum,a green seaweed of the Ulvophyceae, remains underutilized despite its significant nutritional potential. In response to the growing global demand for healthy snack options, consumers are increasingly seeking innovative and nutrient-rich products. This research investigated the proximate composition of dried green seaweed and developed a nutritious snack. The most suitable conditions for steaming (90°C for 30 min) and air drying temperature (60°C) were determined based on sensory evaluation and texture analysis. The findings demonstrate that the developed seaweed-added snack is suitable for large-scale production, with processes aligned to practical manufacturing requirements. This innovative product is expected to introduce a new and healthy option to the snack market.
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References
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