Physicochemical, Functional Properties and Sensory Characteristics of Seaweed and Palm Fruit Flours as Dietary Fiber Sources in Tapioca-Based Boba Pearls

Introducing fiber-rich ingredients into popular food items is a strategic approach to improving national fiber consumption. This study aimed to evaluate the physicochemical and functional characteristics of tapioca-based boba substituted with seaweed flour (Eucheuma cottonii) and palm fruit flour as Dietary Fiber Sources. Four formulations were tested: A (100% tapioca), B (80% tapioca: 20% seaweed flour), C (80% tapioca: 20% palm fruit flour), and D (80% tapioca: 10% seaweed flour: 10% palm fruit flour). Analyses were conducted on flour materials and the resulting boba, including moisture, ash, dietary fiber, whiteness index, oil and water absorption capacity, caloric value, thermal and pasting properties (DSC and RVA), and texture and color. Sensory evaluation and duo-trio tests were also conducted with 25 panelists. The best treatment was C, which showed high dietary fiber content (20.73%), good textural acceptability (3.96, liked), moderate hardness (24.01 N/cm²), and the highest water absorption (0.60 ml/g). The combination of tapioca and palm fruit flour enhanced the boba’s nutritional quality, especially fiber content, without compromising sensory acceptance. These findings suggest that fiber-rich boba can serve as a functional food alternative to support improved dietary fiber intake. Keywords: Boba, tapioca, seaweed flour, palm fruit flour, dietary fiber, functional food.