Utilization of seaweed composite flour (kappaphycus alvarezii) in the development of steamed bun.

• Main Authors: Mamat, Hasmadi, Ling,, Yee Yi, Abdul Aziz, Ahmad Hazim, Ab., Wahab, Noorakmar, Mohd. Rosli, Ramlah George, Sarjadi, Mohd. Sani, Zainol, Mohamad Khairi, Putra, Nicky Rahmana, Che Yunus, Mohd. Azizi
• Format: Article
• Published: Springer Science and Business Media B.V. 2023
• Subjects: Q Science (General)
• Online Access: http://eprints.utm.my/106256/; http://dx.doi.org/10.1007/s10811-023-02989-y
• Institution: Universiti Teknologi Malaysia

This study was conducted to develop a steamed bun with Kappachychus alvarezii composite flour. A total of six formulations were developed, each with a different percentage of red seaweed (1.5%, 3%, 4.5%, 6%, 7.5%, and 9%). The physicochemical properties of the steamed bun, such as specific volume, b...