Physical and chemical properties of boba beverages as a source of fiber made from red seaweed (Eucheuma cottonii)

This title has been presented on Thursday, December 14, 2023 at 11.45-11.55 GMT+7.

Abstract

This title has been presented on Thursday, December 14, 2023 at 11.45-11.55 GMT+7.

One in three people in the world is overweight or obese due to over-calorie intake. Increasing the intake of high-fiber food could be one solution to prolong fullness, preventing one from taking more frequent food. A Boba made from Red Seaweed (Eucheuma cottonii) has been developed in this study. This research elucidated the processing method of Red Seaweed Boba and its physical and chemical profile, i.e. colour, viscosity, total phenol content, nutrient profiling, shelf life estimation, and microbial content. These have been analyzed using colorimeter, viscometer, folin-ciocalteau method, comparison of nutritional content with the Nutritional Adequacy Value, and microbiological tests. The colours of boba are red and yellow, with high viscosity. The panellist characterized six sensory attributes. The total phenolic content is 79.82 mg GAE/g. The fiber content is high, contributing 36% of the average fiber requirement for men and women aged 16-64. The number of microbes does not exceed the provisions, 1x103 colonies/ml; the test results for Salmonella sp and Escherichia coli obtained negative values and have a short shelf life estimated at 26 hours. The beverage could be accepted and developed into an alternative drink that has the potential to be a source of fiber and antioxidants.