Many people know that seaweed can be healthy, but they do not like its smell or taste. A study tested whether fermentation can make seaweed more acceptable in everyday foods.
Researchers used brown seaweed and made two spreadable products: a cream cheese and a baobab spread. They compared untreated, fermented and acidified seaweed. Seaweed was used at two concentrations, 10% and 15%, in the products.
Results showed that fermented seaweed gave a milder taste, a less "harbor-like" odour and a fresher flavour. The cream cheese with fermented seaweed was firmer and chewier. In a consumer test, the cream cheese with fermented seaweed scored highest and many people showed interest in tasty seaweed products.
Difficult words
- fermentation — process that uses microbes to change food
- acidify — to make something more acidic by adding acidacidified
- spreadable — easy to put on bread or crackers
- concentration — amount of a substance in a mixtureconcentrations
- odour — the smell of something, often strong or bad
- consumer test — a test where people try and rate products
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- Would you try a spread with fermented seaweed? Why or why not?
- Which change in the fermented cream cheese sounds best to you — milder taste, fresher flavour, or firmer texture? Why?
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