The Fortification Effects of Sea Grapes (Caulerpa racemosa) Powder on Color and Sensory of Hakau Dim Sum Wrappers

Abstract

Abstract Sea grapes (Caulerpa racemosa) are green seaweeds that include containing dietary fiber, antioxidant compounds, and natural dyeing colours such as chlorophyll and carotenoid pigments. Sea grapes’ green tint, when ground into powder, has the potential to be used as a coloring agent. It can be used as an alternative dyeing agent and product diversification on hakau dim sum wrappers. The purpose of this study was to determine how adding sea grapes powder affected the physical properties (color and folding test) and sensory attributes (time-intensity) of hakau dim sum wrappers. The research was conducted by manufacturing sea grape powder and the wrappers by hand. Caulerpa racemosa was added in various concentration (0%; 1.5%; 3%; 4.5%; and 6%) (w/w). The dough was molded with a thickness of no.5 pasta maker with 8 cm diameter. The wrappers were physically tested and steamed for 15 minutes for sensory testing. As a result, wrappers fortified with sea grape powder show green colour and stand up the transparent characteristics. Lightness (L*) and redness (a*) decreased with increasing concentration of sea grape powder which indicated dark green wrappers color. Sea grape powder affected raw wrappers in the folding test. Time-intensity evaluation looked at the gelatinized flour flavor and sea grapes flavor. The result shows the gelatinized flour flavor reached the highest peak in the control wrappers, while the concentration of 6% had the highest intensity of sea grapes flavor and the lowest gelatinized flour flavor. In conclusion, the addition of sea grape powder resulted in a transparent green dim sum wrapper, decreased folding score for raw and the sea grapes flavor was more dominant than the gelatinized flour flavor.