Optimization of seaweed powder (Kappaphycus alvarezii) in the development of butter cookies using response surface methodology (RSM)

The study aimed to optimize the replacement levels of table sugar, different types of flour and butter to develop a new healthy and more dietary fiber seaweed butter cookies. The study was carried out using response surface methodology (RSM) as the optimization technique. The butter cookies optimum formula was designed using the following mixing ratio: seaweed flour: wheat flour (g: g), overripe banana sweetener: table sugar (g: g) and butter: margarine (g: g), before performing the sensory evaluation. The physical properties of seaweed flour butter cookies showed a higher thickness but lower in terms of spread ratio, diameter and weight compared to the wheat flour. Seaweed flour butter cookies (SFBC) were harder and different in color as compared to wheat flour butter cookies (WFBC). SFBC had a higher and significantly darker color than the WFBC. Optimization through RSM suggested that the seaweed flour butter cookie (SFBC) was the best formula. Treatment 12 (seaweed flour 4%, OBS 100% and butter 100%) is the optimized formula for the development of a healthy and innovative seaweed butter cookies.