VALUE ADDED TOASTED CAKE FORMULATED WITH SEAWEED

POWDER (Gracilaria sp.)

Asidoy, Everlynn M ., Delgado, Kezia Charis P., Revantad, Angelea B.

Institute of Food Processing Technology, College of Fisheries and Ocean Sciences
University of the Philippines Visayas, Miagao, Iloilo

Abstract
Producing a ready-to-eat food is the main goal of the experiment utilizing the different
aquatic resources in the Philippines, specially the seaweed which is Gracilaria sp. The attributes
of the product such as odor, color, texture, and flavor was measured by Sensory Evaluation Test
using the 9-Point Hedonic Scale. The results of evaluation for the toasted cake gained an
affirmative response from the consumers during the Consumer Testing.

INTRODUCTION

The Philippine islands, positioned on the Pacific Ring of Fire, are subject to earthquakes
and volcanic eruptions (Asia, 2017). The class was tasked to produce a ready-to-eat product for
victims of calamities limited to use of aquatic products and rice flour.
The addition of any value to a product to increase its value is called value addition. This
experiment aims to add seaweed to the usual cake for nutritional purposes. The demand for
baked products have increased significantly in the late 20th century. Major contributors for this
is are increase demand for ready-to-eat foods at reasonable cost, longer shelf-life, satisfying
taste, and easily portable.
Due to the insufficient amount of proteins, vitamins and minerals of bakery products, the
group has incorporated seaweed. Philippines consists of more than 7,000 islands where aquatic
resources is abundant. In addition to marine waters, there are inland water consisting of
freshwater, brackish waters, and swamplands. Minor aquatic products, especially seaweed play a
significant role in Philippine fishing industry. Seaweed farming has locally become one of the
most productive forms of livelihood among coastal residents.
For thousands of years, seaweed have been highly valued and widely consumed as a
direct human food in the oriental countries. In the Philippines during the pre-Spanish era, the
coastal inhabitants used to gather seaweed to supplement their diet. Edible seaweed can be added
to a variety of local recipes. Soups and main dishes can be easily fortified with seaweed without
negatively affecting their acceptability (Espejo- Hermes, 2014).
Rice remains the agricultural commodity with foremost political and economic
significance in the Philippines. As a major staple, rice accounts for 35 percent of average calorie
intake of the population and as much as 60-65 percent of the households in the lowest income
quartile (David and Balisacan, 1995). Moreover, rice farming is the source of income and
employment of 11.5 million farmers and family members. Due to its economic importance, rice
has become the central focus of government agricultural policies.
This experiment aims to conceptualize, design, develop, and market the toasted cake with
emphasis on the incorporated seaweed. This study provides comprehensive background
information and analyses of the product.

METHODOLOGY

Product Conceptualization
To came up with the product the group undergone a brainstorming activity wherein SWOT
Analysis was used (See Appendix 1). SWOT stands for Strength-Weakness-Opportunity-Threat in which
the producer must state the possible strengths and weaknesses of the product when it already reach the
market, as well as the opportunities to be rendered by the people and at the same time the threats.

Preparation of Seaweeds

Half a kilogram of seaweed Gracilaria sp. Was brought from the Miagao wet market. It was then
washed to remove surplus species. The cleaned seaweed was placed in rack into the cabinet dryer for
fourteen hours. After drying, it was cut into smaller pieces in order to hasten the grinding process. The
seaweed was powderized using the hammermill.

Mixing the dry Ingredients

Except for the lemon rind, dry ingredients were mixed. 128 g of rice flour , 192 g sugar, 1.2 g of
baking soda, 7.6 g baking powder, 1.2 g salt, 7 g of seaweed powder, 2.4 g cream of tartar were then
sifted together, in order for them to be less lumpy and for them to be mixed thoroughly.

Adding the wet ingredients

The wet ingredients which includes 63 g of milk, 32 g of melted butter, and 5 g vanilla extract
were mixed with dry ingredients until batter was formed. Lemon rind was then mixed to the batter.

Preparation of meringue
Egg white measuring 304.9 g was mixed with sugar and cream of tarttar using the electrical
mixer in order to produce meringue.

Addition of Meringue
The mixture of wet and dry ingredients was added to meringue in order to improve the the
texture of the product. The Meringue and the batter were mixed by folding thoroughly creating the final
batterThe technique wherein the heavy ingredients is added to the lighter one is that to keep the mixture
rise when baking..

Preparing the Baking Pan

The baking pan was greased before the batter was added. Melted butter was brushed on the
bottom and side parts of the pan in order to avoid the sticking of the product after it was baked.

Baking the batter

The oven was preheated at 180℃ for 10 minutes. The temperature was constantly monitored
through the oven thermometer. After the oven was preheated, the batter was baked for 20 minutes.

Toasting the product.

In order to avoid the potential crumbling while being cut, the product was baked, the students left
the product at room temperature to cool down. The product was then cut into identical bite sized pieces
in order to shortened the toasting time. Afterwards, the product were then stored for two days before
toasting. The product was toasted on the oven toaster at 180℃ for another 20 minutes. Toasting the
product was done to limit the water activity and ti extend the shelflife of the product.

Packaging
The product was packed in a secondary packaging, which is a clear rectangular plastic using the
electronic sealer in the laboratory. The primary packaging was a paper bag bearing the product label. The
primary packaging was sealed using a scotch tape. Every pack contains 12 pieces of the product.

RESULTS and DISCUSSION

SWOT Analysis
 The main concept of the product development and value addition that it came up to produced an
output that can sustain the need of the people during the time of disaster specially food. With that it end
up producing a product with higher carbohydrate content to catalyzed energy in times of calamities and an
addition of protein in the presence of aquatic resources. For a reliable source of relief goods it is acquired
that product should have a long shelf life, thus introduced the process of toasting wherein the moisture
content of the product was lessen. .

Baking Process and Ingredients

Baked goods are widely available in many countries. They offer convenience and provide cheap
source of energy, which is important for those very busy people (FAO, 1992).
The table below shows the formulation of the ingredients used in the experiment (dough and
meringue).

Ingredients Treatment (%)

Sugar 31.22

Egg white 22.80

Flour 20.81

Milk 10.24

Butter 5.20

Lemon rind 2.60

Egg yolk 1.22

Baking powder 1.17

Seaweed powder 1.14

Vanilla extract 0.81

Cream of tartar 0.39

Baking soda 0.2

Salt 0.2

The main ingredient in baked goods is flour. Traditional milling produces a flour which contains
the crushed grain. These flour often have coarse texture, which contain many B vitamins, minerals, and
fiber (Ferrera, 2017).
 According to New York Times, rice flour is a staple food in Southeast Asia. Rice flour is gluten-
free which makes it a suitable and healthy replacement of wheat flour. Rice also contains insoluble fiber,
a substance that helps waste materials move through the intestines.
Baking is a process which uses heated air to alter the eating quality of foods. Preservation is its
secondary purpose, by destroying microorganisms and reducing the moisture content of the food.
As a general rule in baking, the dry and wet ingredients should be mixed in different bowls. This
is done because in mixing the dry ingredients separately, it is mixed thoroughly. When the wet ingredients
are poured into the the dry ingredients, little mixing is required.
Meringue is responsible for the light brown crisp on the outside of the cake while it is fluffy on
the inside. Egg white is made up 90% water, while the rest is protein. Protein are made up of amino acids,
which have a hydrophobic and hydrophilic end. Once the white is beated, introducing air, the hydrophilic
ends cling to the water, while the hydrophobic ends cling to the air. The more it is mixed the more
bubbles with protein coating are created and the more it fluffs up (Rhodes, 2012).
Seaweed was utilized to complete the nutrients a toasted cake can give. The main component of
seaweed are carbohydrates, such are saccharides, cellulose, proteins, and minerals (see table 1). It consists
mainly of non-digestible carbohydrates hence it provides the human body with practically no calories if
served without sugar (Lewis, n.d.).

Table 1. Nutritional Value of Gracilaria sp.

Species Protein Moisture Fat (%) Ash (%) Ca (%) K (%) Vit B (%)
(%) (%)

Gracilaria 0.94 90.70 0.07 1.88 131.06 9.72 0.03

sp.

Marketing

In a trade economy like ours, two basic business activities are very important: production and
marketing, usually known as physical distribution. Marketing occupies an important role with respect to
the development of products. It consists of several economic activities that begin from the planning stage
up to the time goods are purchased by consumers who need them (Miranda-Gow and Miranda, 1990).
Marketing varies, to a larger extent, consumers determines what is acceptable and what is not.
Other factors which can affect the marketing of a product type is the familiarity of the consumers with the
product, marketing efforts and other variables (Espejo-Hermes, 2004).
For the product, the target market primarily is the departments that give relief goods for the
victims of calamities, but it also caters the need of busy people.

Pricing

In a free market economy, price represents, the foundation upon which all business transactions
take place. The producer fixes the price for the commodities and the consumer decides as to what he will
pay for the goods. Price is usually defined as the sum of money that a willing buyer and seller agree to
exchange for goods or services in a normal business transaction (Espejo-Hermes, 2004).
The total cost of the whole experiment is summarized in the table below.

Ingredients Cost

Sugar 100

Flour 50

Milk 32

Butter 113.25

Lemon rind 40

Egg 50

Baking powder 15

Seaweed powder 30

Vanilla extract 105

Cream of tartar 60.32

Baking soda 60

Salt 25.25

Total 680.82

Number of pieces produced 184

Total amount per piece 3.7 ~ 4.00

Packaging

Aquatic products are now marketed in attractive, colorful packs. Packaging can be defined as the
enclosure pr products, items oor packages in a pouch, bag, cup, glass, can and other materials for the
purpose of containment, protection, and preservation.
The primary purpose of a package is to contain the commodity from harvesting to final use by the
consumer. It should facilitate handling, storage and distribution of goods. The package must protect the
product from any form of loss, damage, deterioration or spoilage and contamination during handling, and
distribution.
Numerous basic packaging materials are used in the food industry. For the primary packaging,
polyethylene (PE) is used. It is the most commonly used packaging material due to its low cost, relative
strength, flexibility even at low temperature, and is heat-sealable. For secondary packaging, laminates
should be used. Laminates are made of two or more basic films held together by adhesives. Laminates
provide better protection to food than single ply fil due to improved barrier qualities (Espejo-Hermes,
2004).
Each pack would contain 12 pieces of the product and will be placed in the PE then inside the
laminates. Each piece would have the dimension 10 cm by 10 cm.

Label

There are legal requirements in labels in every country. In the Philippines label requires that the
containers shoulshave the name of food, name and address of manufacturer, list of ingredients in
descending order, metriv net content in weight, open date marking, and country of manufacture
(Gonzales, et. al., 1991). Additionally, information on nutritional facts has to be included in the labelling
of processed food (see appendix 6).

Proximate Analysis

Proximate analysis is a method that determines the value of macronutrients of food

samples. The values obtained during the process was declared as nutritional facts which is
usually shown in the labels of the final product . This analysis is important to the manufacturing
company as they want to ensure that the products they developed meet the appropriate laws and
legal declaration requirement as well as the safety of end products when if it reached into the
consumer (T & M., 2017).
The determination of chemical compositions of a fishery product is of fundamental
important in estimating the quality, storage stabilities and application of technological processes
and the principal components of fish is basically composed of water, protein and lipid which
creates the nutritional value (Chemical Composition of Fish, 2015).
Proximate analysis was not performed due to lack of time but it should be done to know
the amount of the important macromolecules present the product for labelling purposes.

Product Quality

The word quality is defined as the characteristics and properties of the product that
influence its acceptability to the consumer (Lima dos Santos and Richards-Rajadurai, 1992). The
quality of the raw material to final product can be assessed. Many of the harmful substance
discarded by man find their way to the seas. Aquatic organisms are able to assimilate and
concentrate these pollutants. However, man-made pollution has increased significantly in the
past years. A large number of potentially dangerous inorganic chemicals such as antimony,
arsenic, mercury, lead, human waste etc.may find their way to the organisms.
Microbiological quality control is a way. Microorganisms found in aquatic products are
categorized into: spoilage organisms, and pathogens. Standard plate count (SPC) is one of the
most common method. It measures the total number of organisms present in the sample and
capable of growing under the incubation conditions adopted. SPC, if carried out generally
recognized standardized, uniform conditions, could give a comparative measure of the overall
degree of microbiological contamination. Fecal coliforms are often used in microbiological
criteria.
Another method of quality assurance that should be practiced is Hazard Analysis Critical
Control Points (HACCP). This is a strategy that is standardized and formalized to control all
factors affecting the safety of the quality of food. It is mainly concerned with manufacturing
food that is safe to eat but can be applied to aesthetic and commercial aspects. All possible food
safety and non-safety hazards that are likely to occur in the processing operations and hazards
related are analyzed. Hazard is anything in the operation that might contaminate food and make
it unsafe for consumption (ASEAN Executing Agency, 1994).
International Standard organization (ISO) 9000 is a quality management system which
fulfills the requirements of internationally accepted standards to meet the agreed requirement of
the customers. It is important for the acceptance of the consumer towards the product (Espejo-
Hermes, 2004).

Sensory Evaluation

After a three trials done for the improvement of the product a sensory evaluation was done with
eleven panellists. It can be seen in the Table 1.1 that few amount of Gracilaria sp. Can be smelled by the
panelists and it was dominated by the presence of lemon. This time lemon juice was used. For the color
outside which is brown as what it is anticipated even after toasting the panelists judged it by having a
light brown shade, the inner color which is green because of the seaweed was scored by having it light
green tint.
Mouthfeel texture was tested and the results turned that the product has a coarse texture, for the
flavor wherein the sweetness was tested the result showed that the product has a “just right” sweetness.
Overall, based on Table 1.2 it yielded a moderately like general acceptability because the mean value is
7.36.

Table 1.1 Sensory Evaluation Tests Result

Attribute Odor Color Texture Flavor

Seaweed Lemon Outside Inside

Mean 0.68 .2.45 3.41 2.36 6.22 4.5

Standard deviation 土1.35 土2.01 土1.45 土1.55 土1.78 土1.24

Table 1.2 General Acceptability Test Results

Attribute Odor Color Texture Flavour General

 Acceptability

Mean 7.64 6.86 6.36 7.23 7.36

Std. Dev 土0.92 土1.31 土1.9 土1.29 土0.92

Shelf-life Testing through Sensory Evaluation

The mass produced toasted cake bites last April 13, 2018 undergone a sensory evaluation within
three weeks for shelf-life testing.
In the second week of sensory with the mean score of 2 for the presence of the odor of seaweed is
higher compare to the first week assessment, with such it indicates that the smell of seaweed powder is
observable when the product stayed for longer time. However, the smell of the lemon still dominates
even after 2 weeks of storage in room temperature since it has a mean value of 6.9091 compared to the
previous week which is only 4.5 thus it can be say that lemon rind becomes acidic in a longer time. For
the outside color, still the targeted light brown color is visible. Nonetheless, the expected color inside was
not reach because it should be dark green supposed the mixture was not well-mixed. The texture of the
product in this time is more coarse than of that the previous week’s results. For the result of the test in
flavor it can be concluded that the product becomes sweeter in its second week than of the first.

Table 2.1 First Week Sensory Evaluation Results

Attributes Odor Color Texture Flavour

Seaweed Lemon Outside Inside

Mean 1.5 4.5 2.05 2.2 5.4 4.7

Std. Dev 土1.88 土2.76 土1.79 土1.55 1.59 土0.82

Table 2.2 First Week Acceptability Test Results

Attribute Odor Color Texture Flavour General

Acceptability

Mean 7.54 6.18 6 7.18 7.5

Std. Dev 土1.04 土2.36 土1.18 土1.60 土1.27

 Table 2.3 Second Week Sensory Evaluation Results

Attributes Odor Color Texture Flavour

Seaweed Lemon Outside Inside

Mean 2 6.91 3.3636 3.2727 6.2727 5.5455

Std. Dev 土2 土2.4271 土1.5667 土1.7939 土2.2843 土0.9342

Table 2.4 Second Week Acceptability Test Results

Attribute Odor Color Texture Flavour General

Acceptability

Mean 6.3636 7.9091 5.2727 6.5455 6.9091

Std. Dev 土2.2767 土1.3004 土2.1950 土2.0671 土1.5783

Consumer Testing

Consumer testing was performed since the product prototype has already narrowed down to a
manageable subset through the use of analytical sensory test. The 9-point Hedonic scale was used, since
it is the most widely used scale in getting the response of the consumers. It is divided into nine equal
interval parts with an assigned successive integer values (1,2,3..up to 9) to the scale points to help justify
the responses as well as to test the difference in the average acceptability thru statistical parameters
(Peryam and Pilgrim, 1957). In the scale the lowest score which is 1 has a description of “Dislike
Extremely” and the highest score is 9 describes as “Like Extremely” (See Appendix 1).
Based on the results shown in Table 3 the mean value for the odor attribute of the cWEED Bits
Toasted Cake is 7.4464 with a standard deviation of 土 1.8773 this concludes that the consumers
moderately like the odor of the product. The color of the product obtained an average of 7.5893 the same
as of the odor it has also a like moderately response. The flavor has a response of like slightly since it has
an average of 6.8671 similar to the texture attribute which has a mean of 6.0536. However, acceptability
of the product acquired a response of like moderately seeing that the mean for this category is 7.3036.
For the price of the product mosts suggested that the product should be sold at Php30 for each
pack containing 12 pieces.
In most of the suggestions or comments said that texture did not strike the crunchiness of the
product since it is already chewy this is because the product was already exposed to the air for 30 minutes
before the testing starts. Nevertheless the product gained a positive response.
 Table 3. Consumer Test Result

Total Number of Participants 56

Attributes Odor Color Flavor Texture Acceptability

Mean 7.5893 7.5893 6.8571 6.0536 7.3036

Standard Deviation 土1.6709 土1.5700 土1.8134 土1.8032 土1.2493

CONCLUSION and RECOMMENDATION

Generally, the product is suitable as goods during disaster since it can sustain the basic nutrients
needed by the body. The product has also the capability to be market locally because of its positive
response during the series of evaluation testing. Furthermore, studies regarding proximate analysis
should be done to determine the nutrients present in the product. Also, test market after the consumers
testing should be recommended.

REFERENCES

ASEAN Executing Agency, 1994. An Introduction to HACCP for Fish Processors. ASEAN-Canada
Fisheries Post-Harvest Technology Project. Phase II. Southeast Asian Fisheries Development
Center. Singapore. 15 p.

Asia/. (2017, April 07). Retrieved from

https://www.worldatlas.com/webimage/countrys/asia/philippines/phland.htm

Chemical composition of fish. (2015). Seafood Chilling, Refrigeration and Freezing,5-37.

doi:10.1002/9781118512210.ch2

FAO, 1992. Small-scale food processing - A guide for appropriate equipment. Intermediate
Technology Publications. London.

J. Espejo-Hermes. 2004. Fish Processing Technology in the Tropics. Tawid Publications.

Manila.

Ferrera, D., 2017. What are the Benefits of Rice Flour. Retrieved from
https://www.livestrong.com/article/448229-how-to-cook-bake-with-rice-flour/
Gonzales, O. I., Cagayon and J. Carandang. 1991. Manual on Food Packaging for Micro Cottage. Small
and Medium Enterprises, Technology and Livelihood Resource Center. Manila. 49 p.

Lewis, J., n.d. The Health Benefits of Seaweed. BBC Good foods. Retrieved from
https://www.bbcgoodfood.com/howto/guide/health-benefits-seaweed

Lima dos Santos, C., and P. Richards-Rajadurai. 1992. The Need fo Fish Inspection and Quality
Assurance. FAO/ INFOFISH Technical Training Manual No.1. Kuala Lumpur. 33 p.

Miranda-Gow, C., and G. Miranda. 1990. Marketing Management. Manila. 261 p.

Rhodes, J. January 20, 2012. Meringue Chemistry: The Secrets of Fluff. Retrieved from
https://www.smithsonianmag.com/arts-culture/meringue-chemistry-the-secrets-of-fluff-
23039746/
T., & M. (2017, February 03). Determining Moisture Content. Retrieved April 12, 2018, from
http://www.foodqualityandsafety.com/article/determining-moisture-content/

APPENDICES

Appendix 1 SWOT Analysis Information

Strength Weakness
-Availability of ingredients -Very dry
-Easily mass produced -Susceptible to molds
-Can be easily sold in store shelves outside -No brand recognition
from relief goods

Opportunities Threats
-Baked goods can sell well in the market -Consumers can’t differentiate product from
-Target demographic covers all ages current competition
-New technology -Many competitors and growing
-Change in market demand

Appendix 2 Sensory Evaluation Sheet (Toasted Cake)

Appendix 3 Hedonic Scale Used in Consumer Testing
 9-Point Hedonic Scale

Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like nor Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely

Appendix 4 Questionnaire for Consumer Acceptability of Toasted Cake

Appendix 5 Consumer Test Raw Data

Number Odor Color Flavor Texture Acceptability Gender Age

of Panel Range
lists

1 9 9 8 9 9 M 16-25

2 4 7 4 3 5 F 16-25

3 8 9 5 7 8 M 26-35
4 8 8 8 7 8 m 16-25

5 9 9 9 9 9 F 16-25

6 6 7 4 6 6 F 16-25

7 8 8 8 6 8 F 16-25

8 7 9 7 6 8 F 16-25

9 8 5 6 5 7 F 16-25

10 9 8 8 7 8 F 16-25

11 8 9 7 8 8 F 16-25

12 9 9 7 8 9 M 16-25

13 9 7 9 7 8 F 16-25

14 8 9 8 7 8 F 16-25

15 7 6 6 5 6 F 16-25

16 8 9 8 9 8 M 16-25

17 8 7 8 7 8 M 16-25

18 7 8 5 8 8 M 16-25

19 9 7 7 6 7 F 16-25

20 9 8 7 9 8 M 16-25

21 7 7 8 8 8 F 16-25
22 6 6 5 5 6 F 16-25

23 8 8 7 6 7 F 16-25

24 6 7 6 4 6 16-25

25 6 9 6 4 5 F 16-25

26 8 9 9 7 8

27 8 8 7 7 7 M 26-35

28 6 5 7 5 6 M 16-25

29 9 9 9 6 8 F 16-25

30 9 8 9 7 9 F 16-25

31 9 7 5 5 7 F 16-25

32 8 9 7 3 6 F 16-25

33 3 7 3 2 3 F 35-45

34 6 7 6 5 8 M 16-25

35 8 8 7 7 7 M 16-25

36 8 8 7 7 7 F 16-25

37 6 5 3 4 4 F 16-25

38 7 7 7 6 7 F 16-25

39 9 9 8 7 8 F 16-25
 40 9 7 7 5 6 F 16-25

41 7 7 8 7 8 M 16-25

42 6 8 7 6 7

43 7 9 6 5 7 M 16-25

44 8 8 7 4 7 26-35

45 9 9 9 7 8 F 16-25

46 7 8 4 4 7 M 16-25

47 9 9 9 9 9 F 16-25

48 8 5 8 4 7 M 16-25

49 8 6 7 6 6 M 16-25

50 9 8 9 6 8 F 35-45

51 0 0 0 0 8 M 26-35

52 9 8 7 6 7 F 16-25

53 9 9 9 7 9 F 16-25

54 8 7 6 6 7 M 16-25

55 8 7 7 6 8 F 16-25

56 9 9 9 7 9 F 16-25

Mean 7.446429 7.589286 6.857143 6.053571 7.303571429

 STDEV 1.877325 1.569908 1.81337 1.803226 1.24928551

Appendix 6 Product Label

Front Back