Sensory characteristics of mille crepes cake from seaweed powder

Abstract

Seaweed has been reported to have a high content of fiber. Seaweed can be processed into many types of more durable products, such as seaweed powder. Seaweed powder could be used as a raw material for making cakes. Mille crepes cake is a classic French cake that consists of several thin layers made from wheat flour. This study developed mille crepes cake from Eucheuma cottonii seaweed powder. This study was a research and development model, focused on the 4D model (Define, Design, Develop, and Disseminate). Wheat flour was substituted with Eucheuma cottonii seaweed powder as much as 2.5%, 5%, and 7%. Based on the five trained panelists’ sensory evaluation, the 5% substitution of seaweed powder resulted in mille crepes cake products with the most acceptable sensory characteristics. Thirty untrained panelists tested the wheat flour control and the 5% seaweed powder product by the hedonic test. The data obtained were analyzed quantitatively. The differences between both samples were measured using paired t-tests. Control products and 5% seaweed powder products did not display any significant difference (p≤0.05) in color, flavor, taste, texture, and overall.