Evaluation of Sensory and Physicochemical Characteristics of Nori from Ulva lactuca and Eucheuma cottonii Seaweed with Variations in Soaking Media
DOI:
https://doi.org/10.35791/jteta.v16i2.65813Keywords:
Nori, Seaweed, Ulva lactuca, Eucheuma cottonii, SoakingAbstract
This study aimed to evaluate the effects of different soaking media mineral water, rice-wash water, 1% Ca(OH)₂, and 1% citric acid on the sensory, chemical, and physical qualities of nori produced from a mixture of Ulva lactuca (95%) and Eucheuma cottonii (5%). The results showed that the soaking treatments had a significant effect on the color, aroma, flexibility, crispness, moisture content, and hardness of the nori. The mineral-water treatment produced the best overall performance, with the lowest moisture content (3.01%), the highest flexibility score (3.03), and the highest panelist acceptance score (3.58). The 1% Ca(OH)₂ treatment provided the best green-color stability (a* –7.00) and the lowest hardness (9.847 N), whereas the 1% citric acid treatment resulted in the most degraded coloration (a* 2.70) and the highest hardness (21.076 N). Differences among treatments were influenced by pH-driven modifications of polysaccharide structures, ionic interactions, and depolymerization mechanisms. Overall, rice-wash water was identified as the most effective soaking medium for improving the quality of locally produced nori made from U. lactuca and E. cottonii.
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