Evaluation of Sensory, Nutritional, Physicochemical, Cooking, Textural, and Bioactive Properties of Kappaphycus alvarezii Powder Incorporated into Dried Noodles
S. Simmaky, S. Srivarathan, R. G. S. Wijesekara & K. D. P. P. Gunathilake · Asian Journal of Food Research and Nutrition · 2026
This study focused on the development of red seaweed (Kappaphycus alvarezii) incorporated noodles and the evaluation of their properties. Different proportions of seaweed powder (3 %, 6 %, 9 % and 12 %; w/w) were substituted to obtain seaweed-incorporated noodles, and noodles wit...
Open access
Research Article
10.9734/ajfrn/2026/v5i2381