Mansoor Abdul Hamid - Academia.edu (original) (raw)
Papers by Mansoor Abdul Hamid
Deleted Journal, Jan 16, 2024
International Journal For Multidisciplinary Research, Jun 10, 2024
Food Research, Feb 13, 2021
The objective of this present work is to determine the chemical compositions and volatile compoun... more The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.
Nucleation and Atmospheric Aerosols, 2023
Journal of Halal Science and Technology
The concept of Halal is well understood and practiced Muslims. Muslims are restricted to only con... more The concept of Halal is well understood and practiced Muslims. Muslims are restricted to only consuming foods that are certified as Halal. However, today, the consumption of Halal food is no longer regarded only as a religious obligation for Muslims, but is also sought after by non-Muslim society due to the rising health concern as Halal foods are often classified as ones that have high quality from the perspectives of safety and hygiene. The fact that there are already 1.9 billion Muslims in the globe is indisputable proof that the halal food sector is promising for both Muslim and non-Muslim participants in the industry. Many Muslim-minority countries, such as New Zealand, Canada, the United Kingdom (UK), Australia, the United States of America (USA), India, and Argentina are also exporting Halal foods to foreign countries as they believe that this can generate substantial revenue for them. Nevertheless, low awareness of the concept of halal, uncertainties regarding the ingredient...
BASKARA : Journal of Business and Entrepreneurship
The management of agricultural resources is an important agenda especially during the period of C... more The management of agricultural resources is an important agenda especially during the period of COVID-19 pandemic, which has increased food waste from agricultural products and the loss of sources of income among communities involved in agricultural activities. However, food waste remains as an urgent matter even in post-COVID-19 pandemic. This article aims to discuss about how local knowledge is used to deal with the agriculture waste. Vegetables dumping issues causing waste and affecting the income of farmers and vegetable sellers. Therefore, innovations in processing vegetables into processed food was implemented to optimize agribussines values. In achieving this goal, the steps to be taken are to empower the existing knowledge so called ‘local knowledge’. The information in producing this article was gathered through observation of community who participate voluntarily and interviews with Department of Agriculture, Federal Agricultural Marketing Authority (FAMA) and The Ministry...
Bulletin of Culinary Art and Hospitality, Aug 18, 2022
I. Introduction Food packaging has become an essential aspect in the food industry. A food packag... more I. Introduction Food packaging has become an essential aspect in the food industry. A food package enhances and protects a product throughout the processing, manufacturing, handling, storage, and finally, in the hand of the consumer. Lacking proper packaging can cause the product to be messy, inefficient, and unappetizing to the consumer. Food packaging also helps maintain the food quality during longdistance and period transport. It also helps to prevent the food from deteriorating. Food packaging ensures that the food is being delivered to the consumer in the best condition and quality (Lockhart, 1997). Additionally, food packaging is also defined as a coordinated system of food preparation used to produce foods for safe transport, distribution, storage, and retail, so that the product is delivered to the customer at an optimum cost while maximizing sales (Coles, 2011). There are many levels of food packaging. First, primary packaging allows the packaging to have direct contact with the contained product. This packaging is usually in the form of a major protective barrier, such as metal cans, paper board cartons, glass bottles, and plastic. At a retail outlet, customers usually purchase products with this primary packaging. Meanwhile, the secondary package can be defined as a box that contains a certain number of primary packages. The purpose of secondary packaging is for the physical distribution carrier of the primary packages. In comparison, tertiary packaging is made up of several secondary packages. An example of this would be a stretch-wrapped pallet of corrugated cases (Robertson, 2013) The function of food packaging ranges from containment, protection, convenience, and communication (Robertson, 2013). As a containment, food packaging functions as a tool to safely move food from one place to another. An example of food packaging as containment is a bottle of energy drink, a packet of chips, and even a cup of instant noodles. The containment of the product ARTICLE INFO
IOP conference series, Dec 1, 2022
Broccoli leaves have a high nutritional content so that they can be used as an additional ingredi... more Broccoli leaves have a high nutritional content so that they can be used as an additional ingredient in noodle products. This study aims to analyze the nutritional content of noodles with the addition of dried broccoli leaves with different percentage ratios. The treated samples were then measured proximately and all the data obtained were analyzed using ANOVA. The result showed that the highest water content, protein content, ash content and fiber content in noodles with the addition of 5% dried broccoli leaves were 39.98% water content, 14.14% protein content, 0.07% ash content and 0.62% fiber content. The highest fat and carbohydrate content in noodles added with dried broccoli leaves is on 3% of the addition. The fat content is 3.56% and the carbohydrate content is 49.56%. These findings indicate that the addition of dried broccoli leaves to noodles increases the nutritional value, especially the fiber and protein content. Broccoli leaves, which have not been used so far, can be used as food ingredients that can increase fiber and protein levels but reduce fat and carbohydrate content in food products with dried broccoli leaves added.
IOP conference series, May 1, 2021
Sweet potato possesses superb nutritional values and it grows easily in a hot and humid climate. ... more Sweet potato possesses superb nutritional values and it grows easily in a hot and humid climate. In Malaysia, sweet potatoes are commonly used in making traditional snacks and sweet desserts despite that sweet potato has greater potential for utilization in other new food products. This study was conducted to formulate cookies with partial substitution of wheat flour with orange-flesh (VitAto) or purple-fleshed (Anggun) sweet potatoes. The cookies were prepared from the formulation blend of sweet potato and wheat flour in the substitution levels of 20% and 40%, respectively. The proximate composition and physicochemical properties of the formulated cookies were studied. The proximate analysis results depicted that, compared to the control cookies, sweet potato incorporated cookies had higher moisture, ash, and carbohydrates contents but lower crude protein and crude fat. The cookies incorporated with sweet potato presented a significantly greater spread ratio and diameter than the control. The results of texture profile analysis indicated that partial substitution of sweet potato for wheat flour significantly decreased the hardness of cookies though it had zero effect on the attribute of springiness. These findings revealed that the sweet potato has positive potential uses in the development of cookies or other bakery products with enhanced nutritional quality.
INTERNATIONAL CONFERENCE ON BIOENGINEERING AND TECHNOLOGY (IConBET2021)
International Journal on Advanced Science, Engineering and Information Technology, 2012
A key feature of the biscuit manufacture is the combination of the raw ingredients. Different oil... more A key feature of the biscuit manufacture is the combination of the raw ingredients. Different oils are likely to change the quality of dough. The factors important in agglomeration of starch materials are poorly understood and therefore work was carried out to try and establish the behaviour of oil and water on the material properties of starches. An understanding of particle-particle behaviour in the presence of oils and water is relevant to a food production process such as biscuit making, that requires preparation and mixing of these ingredients at ambient conditions. The way these powders pack and flow could have a significant impact on the final quality of the product. Powder flow analyser was used to measure the caking and cohesion properties for different type of starches. Besides the powder type as a variable, three levels of water and four types of oils at 5 % (d.b) concentration were also tested. The presence of water with the powder plays an important role for the way the cereals powders pack and flow. Although tapped bulk densities did not vary much the water had a great impact on the powder caking strength and cohesion index. For samples without oil, the results showed that these parameters were increased significantly as the water level increased for all starches. Plasticization by addition of water to the food powder is believed to be the major factor contributing to the results obtained. Addition of oil to starches increased the caking and cohesion indices where liquid oils showed the greatest impact compared to solid oils.
IOP Conference Series: Earth and Environmental Science, 2020
This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat... more This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat analogue. Meat analogue had been produced with different jackfruit by-products to wheat gluten ratio. The textural properties of meat analogs were studied, where the result showed a significant decrease in hardness and chewiness with decreasing wheat gluten content. In sensory properties, meat analogue with 58% jackfruit by-products and 20% vital wheat gluten was the most preferred meat analogue in terms of appearance, aroma, taste, color, hardness, juiciness and overall acceptability. Other than that, the nutritional composition of jackfruit by-products meat analogue showed higher content of protein and dietary fiber. It was concluded that jackfruit by-products were the new main ingredient to develop healthy meat analogue for vegetarians and health-conscious individuals who stick on meat-free or a reduced meat diet without jeopardizing protein and micronutrients intake.
AIP Conference Proceedings, 2023
Bulletin of Culinary Art and Hospitality
This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) ... more This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.
IOP Conference Series: Earth and Environmental Science
Broccoli leaves have a high nutritional content so that they can be used as an additional ingredi... more Broccoli leaves have a high nutritional content so that they can be used as an additional ingredient in noodle products. This study aims to analyze the nutritional content of noodles with the addition of dried broccoli leaves with different percentage ratios. The treated samples were then measured proximately and all the data obtained were analyzed using ANOVA. The result showed that the highest water content, protein content, ash content and fiber content in noodles with the addition of 5% dried broccoli leaves were 39.98% water content, 14.14% protein content, 0.07% ash content and 0.62% fiber content. The highest fat and carbohydrate content in noodles added with dried broccoli leaves is on 3% of the addition. The fat content is 3.56% and the carbohydrate content is 49.56%. These findings indicate that the addition of dried broccoli leaves to noodles increases the nutritional value, especially the fiber and protein content. Broccoli leaves, which have not been used so far, can be...
Bulletin of Culinary Art and Hospitality
This study aims to identify the consumers’ behavior toward sustainable packaging. This study invo... more This study aims to identify the consumers’ behavior toward sustainable packaging. This study involved 284 students and alumni of the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah. A questionnaire was used to garner the data, covering the participants’ demographic, consumers’ behavior, and meal preferences, as well as their knowledge of the benefit of sustainable packaging and the danger of migration of chemical substances into food from the food packaging. The obtained data were subjected to descriptive analysis. It is found that most of the respondents (71.5 percent) were aware of the benefits of sustainable packaging and the risk of migration of chemical products into food. However, the purchase of sustainably packaged products was only 43.3 percent. The education level and income of the respondents have significantly affected their purchasing behaviour. However, the family size of the respondents does not affect their purchasing behaviour. The low purchase of s...
British Food Journal
PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on sof... more PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreas...
Deleted Journal, Jan 16, 2024
International Journal For Multidisciplinary Research, Jun 10, 2024
Food Research, Feb 13, 2021
The objective of this present work is to determine the chemical compositions and volatile compoun... more The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.
Nucleation and Atmospheric Aerosols, 2023
Journal of Halal Science and Technology
The concept of Halal is well understood and practiced Muslims. Muslims are restricted to only con... more The concept of Halal is well understood and practiced Muslims. Muslims are restricted to only consuming foods that are certified as Halal. However, today, the consumption of Halal food is no longer regarded only as a religious obligation for Muslims, but is also sought after by non-Muslim society due to the rising health concern as Halal foods are often classified as ones that have high quality from the perspectives of safety and hygiene. The fact that there are already 1.9 billion Muslims in the globe is indisputable proof that the halal food sector is promising for both Muslim and non-Muslim participants in the industry. Many Muslim-minority countries, such as New Zealand, Canada, the United Kingdom (UK), Australia, the United States of America (USA), India, and Argentina are also exporting Halal foods to foreign countries as they believe that this can generate substantial revenue for them. Nevertheless, low awareness of the concept of halal, uncertainties regarding the ingredient...
BASKARA : Journal of Business and Entrepreneurship
The management of agricultural resources is an important agenda especially during the period of C... more The management of agricultural resources is an important agenda especially during the period of COVID-19 pandemic, which has increased food waste from agricultural products and the loss of sources of income among communities involved in agricultural activities. However, food waste remains as an urgent matter even in post-COVID-19 pandemic. This article aims to discuss about how local knowledge is used to deal with the agriculture waste. Vegetables dumping issues causing waste and affecting the income of farmers and vegetable sellers. Therefore, innovations in processing vegetables into processed food was implemented to optimize agribussines values. In achieving this goal, the steps to be taken are to empower the existing knowledge so called ‘local knowledge’. The information in producing this article was gathered through observation of community who participate voluntarily and interviews with Department of Agriculture, Federal Agricultural Marketing Authority (FAMA) and The Ministry...
Bulletin of Culinary Art and Hospitality, Aug 18, 2022
I. Introduction Food packaging has become an essential aspect in the food industry. A food packag... more I. Introduction Food packaging has become an essential aspect in the food industry. A food package enhances and protects a product throughout the processing, manufacturing, handling, storage, and finally, in the hand of the consumer. Lacking proper packaging can cause the product to be messy, inefficient, and unappetizing to the consumer. Food packaging also helps maintain the food quality during longdistance and period transport. It also helps to prevent the food from deteriorating. Food packaging ensures that the food is being delivered to the consumer in the best condition and quality (Lockhart, 1997). Additionally, food packaging is also defined as a coordinated system of food preparation used to produce foods for safe transport, distribution, storage, and retail, so that the product is delivered to the customer at an optimum cost while maximizing sales (Coles, 2011). There are many levels of food packaging. First, primary packaging allows the packaging to have direct contact with the contained product. This packaging is usually in the form of a major protective barrier, such as metal cans, paper board cartons, glass bottles, and plastic. At a retail outlet, customers usually purchase products with this primary packaging. Meanwhile, the secondary package can be defined as a box that contains a certain number of primary packages. The purpose of secondary packaging is for the physical distribution carrier of the primary packages. In comparison, tertiary packaging is made up of several secondary packages. An example of this would be a stretch-wrapped pallet of corrugated cases (Robertson, 2013) The function of food packaging ranges from containment, protection, convenience, and communication (Robertson, 2013). As a containment, food packaging functions as a tool to safely move food from one place to another. An example of food packaging as containment is a bottle of energy drink, a packet of chips, and even a cup of instant noodles. The containment of the product ARTICLE INFO
IOP conference series, Dec 1, 2022
Broccoli leaves have a high nutritional content so that they can be used as an additional ingredi... more Broccoli leaves have a high nutritional content so that they can be used as an additional ingredient in noodle products. This study aims to analyze the nutritional content of noodles with the addition of dried broccoli leaves with different percentage ratios. The treated samples were then measured proximately and all the data obtained were analyzed using ANOVA. The result showed that the highest water content, protein content, ash content and fiber content in noodles with the addition of 5% dried broccoli leaves were 39.98% water content, 14.14% protein content, 0.07% ash content and 0.62% fiber content. The highest fat and carbohydrate content in noodles added with dried broccoli leaves is on 3% of the addition. The fat content is 3.56% and the carbohydrate content is 49.56%. These findings indicate that the addition of dried broccoli leaves to noodles increases the nutritional value, especially the fiber and protein content. Broccoli leaves, which have not been used so far, can be used as food ingredients that can increase fiber and protein levels but reduce fat and carbohydrate content in food products with dried broccoli leaves added.
IOP conference series, May 1, 2021
Sweet potato possesses superb nutritional values and it grows easily in a hot and humid climate. ... more Sweet potato possesses superb nutritional values and it grows easily in a hot and humid climate. In Malaysia, sweet potatoes are commonly used in making traditional snacks and sweet desserts despite that sweet potato has greater potential for utilization in other new food products. This study was conducted to formulate cookies with partial substitution of wheat flour with orange-flesh (VitAto) or purple-fleshed (Anggun) sweet potatoes. The cookies were prepared from the formulation blend of sweet potato and wheat flour in the substitution levels of 20% and 40%, respectively. The proximate composition and physicochemical properties of the formulated cookies were studied. The proximate analysis results depicted that, compared to the control cookies, sweet potato incorporated cookies had higher moisture, ash, and carbohydrates contents but lower crude protein and crude fat. The cookies incorporated with sweet potato presented a significantly greater spread ratio and diameter than the control. The results of texture profile analysis indicated that partial substitution of sweet potato for wheat flour significantly decreased the hardness of cookies though it had zero effect on the attribute of springiness. These findings revealed that the sweet potato has positive potential uses in the development of cookies or other bakery products with enhanced nutritional quality.
INTERNATIONAL CONFERENCE ON BIOENGINEERING AND TECHNOLOGY (IConBET2021)
International Journal on Advanced Science, Engineering and Information Technology, 2012
A key feature of the biscuit manufacture is the combination of the raw ingredients. Different oil... more A key feature of the biscuit manufacture is the combination of the raw ingredients. Different oils are likely to change the quality of dough. The factors important in agglomeration of starch materials are poorly understood and therefore work was carried out to try and establish the behaviour of oil and water on the material properties of starches. An understanding of particle-particle behaviour in the presence of oils and water is relevant to a food production process such as biscuit making, that requires preparation and mixing of these ingredients at ambient conditions. The way these powders pack and flow could have a significant impact on the final quality of the product. Powder flow analyser was used to measure the caking and cohesion properties for different type of starches. Besides the powder type as a variable, three levels of water and four types of oils at 5 % (d.b) concentration were also tested. The presence of water with the powder plays an important role for the way the cereals powders pack and flow. Although tapped bulk densities did not vary much the water had a great impact on the powder caking strength and cohesion index. For samples without oil, the results showed that these parameters were increased significantly as the water level increased for all starches. Plasticization by addition of water to the food powder is believed to be the major factor contributing to the results obtained. Addition of oil to starches increased the caking and cohesion indices where liquid oils showed the greatest impact compared to solid oils.
IOP Conference Series: Earth and Environmental Science, 2020
This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat... more This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat analogue. Meat analogue had been produced with different jackfruit by-products to wheat gluten ratio. The textural properties of meat analogs were studied, where the result showed a significant decrease in hardness and chewiness with decreasing wheat gluten content. In sensory properties, meat analogue with 58% jackfruit by-products and 20% vital wheat gluten was the most preferred meat analogue in terms of appearance, aroma, taste, color, hardness, juiciness and overall acceptability. Other than that, the nutritional composition of jackfruit by-products meat analogue showed higher content of protein and dietary fiber. It was concluded that jackfruit by-products were the new main ingredient to develop healthy meat analogue for vegetarians and health-conscious individuals who stick on meat-free or a reduced meat diet without jeopardizing protein and micronutrients intake.
AIP Conference Proceedings, 2023
Bulletin of Culinary Art and Hospitality
This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) ... more This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.
IOP Conference Series: Earth and Environmental Science
Broccoli leaves have a high nutritional content so that they can be used as an additional ingredi... more Broccoli leaves have a high nutritional content so that they can be used as an additional ingredient in noodle products. This study aims to analyze the nutritional content of noodles with the addition of dried broccoli leaves with different percentage ratios. The treated samples were then measured proximately and all the data obtained were analyzed using ANOVA. The result showed that the highest water content, protein content, ash content and fiber content in noodles with the addition of 5% dried broccoli leaves were 39.98% water content, 14.14% protein content, 0.07% ash content and 0.62% fiber content. The highest fat and carbohydrate content in noodles added with dried broccoli leaves is on 3% of the addition. The fat content is 3.56% and the carbohydrate content is 49.56%. These findings indicate that the addition of dried broccoli leaves to noodles increases the nutritional value, especially the fiber and protein content. Broccoli leaves, which have not been used so far, can be...
Bulletin of Culinary Art and Hospitality
This study aims to identify the consumers’ behavior toward sustainable packaging. This study invo... more This study aims to identify the consumers’ behavior toward sustainable packaging. This study involved 284 students and alumni of the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah. A questionnaire was used to garner the data, covering the participants’ demographic, consumers’ behavior, and meal preferences, as well as their knowledge of the benefit of sustainable packaging and the danger of migration of chemical substances into food from the food packaging. The obtained data were subjected to descriptive analysis. It is found that most of the respondents (71.5 percent) were aware of the benefits of sustainable packaging and the risk of migration of chemical products into food. However, the purchase of sustainably packaged products was only 43.3 percent. The education level and income of the respondents have significantly affected their purchasing behaviour. However, the family size of the respondents does not affect their purchasing behaviour. The low purchase of s...
British Food Journal
PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on sof... more PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreas...