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<p>Diversifying staple foods with local and marine derived fiber rich functional ingredients like seaweed offers an alternative to conventional wheat-based products. To our knowledge, this is the first report on the incorporation of <i>Gracilaria</i> into sago starch-based noodles to develop a novel high fiber functional food. This study aimed to evaluate the physicochemical characteristics, cooking qualities, and sensory attributes of dried sago noodles fortified with varying concentrations of <i>Gracilaria</i> (0%, 8%, 12%, 16%, and 20%). Physicochemical assessments included color analysis, Rapid Visco Analyzer measurements, proximate composition, and total dietary fiber content. Cooking characteristics such as optimal cooking time, cooking loss, and cooked weight were also evaluated. Sensory profiling was conducted using both hedonic testing and the Check-All-That-Apply method involving 85 untrained panelists. Results showed that dietary fiber content increased proportionally with the addition of <i>Gracilaria</i>, ranging from 6.02 to 12.44%. The 12% seaweed formulation achieved the highest overall acceptance score (7.42, “moderately liked”) and demonstrated optimal balance between cooking properties, texture, and flavor. Preferred sensory attributes included light yellow to light brown color, smooth and glossy appearance, chewy texture, and characteristic noodle aroma. These findings support the potential of Gracilaria-enriched sago noodles as an acceptable gluten-free, high-fiber functional food.</p> Graphical abstract <p>Physicochemical, cooking, and sensory attributes of sago noodles were significantly influenced by the novel incorporation of fiber-rich <i>Gracilaria</i> sp. Sensory profiling using CATA revealed that the 12% seaweed formulation had optimal fiber content, texture, and overall acceptance as a gluten-free functional food.</p> <p></p>

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High-fiber sago noodles with Gracilaria seaweed: physicochemical, cooking, and sensory profiling via check-all-that-apply

  • 期刊论文

  • 发表日期：

    2026年1月6日

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  • Wahyu Ramadhan,
  • Annisa Rahmadanti,
  • Sri Purwaningsih,
  • Eka Deskawati,
  • Hamzah Moch Baabud

摘要

Diversifying staple foods with local and marine derived fiber rich functional ingredients like seaweed offers an alternative to conventional wheat-based products. To our knowledge, this is the first report on the incorporation of Gracilaria into sago starch-based noodles to develop a novel high fiber functional food. This study aimed to evaluate the physicochemical characteristics, cooking qualities, and sensory attributes of dried sago noodles fortified with varying concentrations of Gracilaria (0%, 8%, 12%, 16%, and 20%). Physicochemical assessments included color analysis, Rapid Visco Analyzer measurements, proximate composition, and total dietary fiber content. Cooking characteristics such as optimal cooking time, cooking loss, and cooked weight were also evaluated. Sensory profiling was conducted using both hedonic testing and the Check-All-That-Apply method involving 85 untrained panelists. Results showed that dietary fiber content increased proportionally with the addition of Gracilaria, ranging from 6.02 to 12.44%. The 12% seaweed formulation achieved the highest overall acceptance score (7.42, “moderately liked”) and demonstrated optimal balance between cooking properties, texture, and flavor. Preferred sensory attributes included light yellow to light brown color, smooth and glossy appearance, chewy texture, and characteristic noodle aroma. These findings support the potential of Gracilaria-enriched sago noodles as an acceptable gluten-free, high-fiber functional food.

Graphical abstract

Physicochemical, cooking, and sensory attributes of sago noodles were significantly influenced by the novel incorporation of fiber-rich Gracilaria sp. Sensory profiling using CATA revealed that the 12% seaweed formulation had optimal fiber content, texture, and overall acceptance as a gluten-free functional food.