Product Development of Crispy Mud Crab Waffles

Abstract

This study aimed to develop a crispy mud crab waffle product. The study evaluated basic waffle formulations and their sensory attributes, including appearance, color, aroma, flavor, texture, and overall acceptability, using 50 participants and a 7-point hedonic scale. The results showed that Formulation 1 achieved the highest acceptability, with mean scores of 5.60±0.99, 5.70±0.98, 5.35±0.98, 5.70±1.16, 5.90±1.10, and 5.78±0.97 for the respective attributes. Subsequently, the effects of mud crab meat incorporation at 5%, 10%, and 15% (w/w) were investigated. The formulation containing 5% mud crab meat demonstrated the highest acceptability, with mean scores of 6.33±0.60, 6.00±0.98, 6.03±0.92, 5.94±0.91, 5.78±0.88, and 6.03±0.85 for the respective attributes. The selected formulation was further analyzed for its physicochemical properties. The results showed a water activity (a_w) of 0.50±0.01, color values of L* = 51.44±0.23, a* = 6.30±0.12, and b* = 43.32±0.17, and a crispness value of 5.77±0.24 N. The proximate composition per 100 g revealed 12.36±0.07 g of protein, 66.90±0.25 g of carbohydrates, 13.30±0.17 g of fat, 5.63±0.04 g of moisture, 1.98±0.16 g of ash, and a total energy of 435.21±0.34 kilocalories. These findings indicate that 5% mud crab meat is the optimal incorporation level for crispy waffle development, providing acceptable sensory quality and desirable physicochemical properties