Effect of Pre‐Processing Treatment and Concentration of <i>Alaria esculenta</i>, <i>Saccharina latissima</i>, and <i>Laminaria digitata</i> Varieties on Texture and Consumer Attribute Preference of Crackers

This study investigates the effects of three brown seaweed species (<i>Alaria esculenta</i>, <i>Saccharina latissima</i>, and <i>Laminaria digitata</i>), their pre-processing treatments, and incorporation percentages on the physical and sensory properties of crackers. Significant (<i>p</i> ≤ 0.001) two-way and three-way interactions were observed for moisture content, with seaweed addition generally resulting in drier crackers. Shrinkage was primarily influenced by sample thermal treatment, while hardness was significantly affected by seaweed species, treatment, and their interactions. The freeze-thaw treatment produced harder crackers compared to other treatments. Sensory analysis using temporal dominance of sensations (TDS) revealed variations in dominant attributes across different seaweed species and treatments, with retorted and freeze-thaw treatments enhancing crunchiness and reducing fishy flavors. The study demonstrates the potential of seaweed as a functional ingredient in cracker formulations, affecting both textural properties and sensory experiences. It also highlights the importance of pre-processing treatments in modulating these effects, providing valuable insights for the development of seaweed-fortified food products with enhanced nutritional value and consumer acceptability.