Seaweed Chips Nutritional Snack Food

Abstract

There is an abundance of snack foods in the market today, but few incorporate substantial nutrients. Since this kind of food is popular to the young, the group ascertained that a nutritious alternative would be inevitable. The group chose Eucheuma cottonii, a kind of seaweed, to produce a snack food. Seaweed is high in iodine.

The seaweed materials were flown in from Cebu. The samples were granulated, then mixed with flour, water, and flavoring. This was made into chips. The chips prepared were tested for acceptability using the affective sensory evaluation. The Friedmann’s and Chi-squared statistical tests were used to determine the most acceptable among the treatments. It was found from the nutrient test that seaweed samples have minimal amounts of fat and protein, but are rich in carbohydrates. It was concluded that seaweed chips are feasible as a carbohydrate- and iodine-rich nutritional snack food.

Introduction

The main aim of this research is to develop chips from E. cottonii into a commercially acceptable nutritional snack food.

Selected References

Beck, Hallen III. Economic Assessment of the Philippine Eucheuma Seaweed Industry with Implication for Future Policy. USA: University of Hawaii, 1983.

Materials & Equipment

Further clarification of the procedures and results should be directed to the researchers and adviser.

Researchers:
Anne Margot Aaron
Azaleah Amina Chio
Persia Ada de Yro
Brian Kenneth de Jesus
Roger John Austriaco

Adviser:
Juanita Cruz
Philippine Science High School
Quezon City