Exploring the Characteristics and Applications of Eucheuma Cottonii Seaweed Flour in Crepe Production

Abstract

These days, people eat to focus on their hunger, meet their nutritional needs, and lower their risk of illness. People are conscious of nutritional facts. Individuals are beginning to read the ingredients listed on every food product they purchase and see if it's good for their health. A wide range of food products that compromise diet benefits and health and provide basic nourishment has been developed in response to public demand. Until now, very little research has been done on substituting Eucheuma cottonii (E. cottonii) powder for wheat flour to make crepes.   Crepe is a dessert that is filled with many kinds of mixtures. Seaweed has a relatively high nutritional fiber content and is high in carbohydrates. Seaweed's economic and practical worth can be raised by turning Eucheuma cottonii seaweed into flour to substitute wheat flour for crepe.
 Consequently, the current study's objectives were to create a seaweed crepe recipe using powdered seaweed and assess the effects of E.  cottonii powder on the physical and chemical qualities of biscuits, such as their texture profile, proximate analysis, sensory attributes, and physical characteristics. The same ingredients used in preparing homemade crepes were also used in the seaweed crepe recipe. Nevertheless, more of Eucheuma cottonii (E. cottonii varies the ingredients' amount and ratio, including cottony seaweed powder. Significant changes were made to the physicochemical properties of the crepe formulation by adding powdered seaweed. Adding seaweed flour to the crepe's recipe also impacted the crepe's appearance, taste, consistency, sweetness, and aroma. This study aims to investigate the culinary potential of seaweed flour and offer a nutrient-rich substitute for regular crepe flour.