Abstract
The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, aw, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.
Highlights
Thailand is one of the world’s largest producers of edible jellyfish among Asian countries besides China, Indonesia, India, Vietnam, Malaysia, and the Philippines [1]
A recent study by the Marine and Coastal Resources, Thailand, during the year 2010–2015 reported that most edible jellyfish found in both seas belong to the species Lobonema smithii and Rhopilema hispidum [2]
The wheat flour was substituted with jellyfish to enhance the nutritional characteristics of crackers
Summary
Thailand is one of the world’s largest producers of edible jellyfish among Asian countries besides China, Indonesia, India, Vietnam, Malaysia, and the Philippines [1]. Jellyfish are caught along the coastal areas of 16 provinces in the Pacific Ocean (Gulf of Thailand) and 6 provinces in the Indian Ocean (Andaman Sea). A recent study by the Marine and Coastal Resources, Thailand, during the year 2010–2015 reported that most edible jellyfish found in both seas belong to the species Lobonema smithii and Rhopilema hispidum [2]. After the jellyfish were caught in the sea, they were separated into the umbrella and oral arms for processing. The jellyfish were first processed in salt and alum for approximately 2 weeks. The jellyfish is packaged and stored in dried salt. The above processing jellyfish in the form of salted product is a traditional method for preservation and exportation
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