Formulation and characterization of Halymenia dilatata-based nori alternative through nutritional, sensory, structural, textural, and functional analyses

C. E. Bridgete Princey; P. Ganesan; L. Vinoth Kumar; B. Sivaraman

doi:10.17017/j.fish.1348

C. E. Bridgete Princey Department of Fish Processing Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Fisheries College and Research Institute, Thoothukudi 628 008, Tamil Nadu, India
P. Ganesan Department of Fish Processing Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Fisheries College and Research Institute, Thoothukudi 628 008, Tamil Nadu, India
L. Vinoth Kumar Department of Fish Processing Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Fisheries College and Research Institute, Thoothukudi 628 008, Tamil Nadu, India
B. Sivaraman Department of Fish Quality Assurance and Management, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Fisheries College and Research Institute, Thoothukudi 628 008, Tamil Nadu, India

DOI: https://doi.org/10.17017/j.fish.1348

Keywords: amino acid profile, glycerin formulation, Halymenia dilatata, nori-like product, proximate composition, sensory evaluation, seaweed processing

Abstract

The increasing demand for seaweed-based foods has created interest in developing sustainable alternatives to conventional Porphyra-based nori using tropical seaweed resources. This study developed a nori-like product from Halymenia dilatata and evaluated the effects of glycerin concentration and drying conditions on its nutritional, physicochemical, structural, and sensory properties. Four formulations were prepared using a constant seaweed-to-water ratio (1:10, w/v) with varying glycerin concentrations. The formulation containing 2.5% glycerin and dried at 55°C for 2 h produced sheets with the best pliability, uniformity, and handling characteristics. The optimized product contained low moisture (7.84%), moderate protein (11.62%), high dietary fibre (31.54%), and a mineral-rich ash content (14.87%), with appreciable levels of iron and zinc and a balanced sodium-to-potassium ratio. Sensory evaluation indicated good consumer acceptance for appearance, flavour, texture, and overall acceptability. Structural analyses confirmed the formation of a cohesive polysaccharide network, while biochemical and microbiological analyses demonstrated favourable quality, oxidative stability, and microbial safety. These findings demonstrated that H. dilatata could be successfully developed into a nutritious, safe, and acceptable nori-like product with physicochemical characteristics comparable to those of conventional nori, highlighting its potential as a sustainable tropical alternative for value-added seaweed-based food products.

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