Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women

Purpose: This study analyzed the quality properties of cookies made with sea tangle powder in order to improve bowel movements in pregnant women. Methods: To identify the optimal sensory mixing ratio using response surface analysis of sea tangle cookies with sea tangle powder and sugar as independent variables and following a central composite design, which is required for optimizing manufacturing conditions. Results: Based on the results of modeling experimental results and verification of significance, a linear model was selected for color (brightness, redness, yellowness) and moisture content, a 2FI model was selected for hardness and a quadratic model was selected for spreadability. Sea tangle powder was the most significant variable affecting brightness, redness, and yellowness among the mechanical characteristics of cookies. These characteristics were inversely correlated with the amount of sea tangle powder added (p