DEVELOPMENT OF VALUE-ADDED FOOD PRODUCTS MADE FROM DULSE Palmaria mollis  

There has been increasing interest in the use of seaweeds as a food source for human consumption in North American markets, especially value-added preparations intended for commercialization. Dulse (Palmaria sp.) is a red seaweed that has been used a food in Europe for centuries.  Pacific dulse (Palmaria mollis) has been cultured in flow-through seawater tanks at Oregon State University's (OSU) Hatfield Marine Science Center (HMSC) since the mid-1990s, primarily as a food source for abalone.  In 2014, work started at HMSC and the OSU Food Innovation Center (FIC) on developing cultured Pacific dulse as a food for human consumption. Fourteen dulse prototype products were developed and evaluated in a culinology event. From this evaluation, five products were chosen for sensory evaluation by consumer taste panels.  In the present study, dulse obtained from a sustainable on-land cultivation system was used to develop five value-added culinary prototypes: dressing (DRE), chips (CHP), crackers (CRK), trail mix (TRM), and brittle (BRI). Prior to tasting, panelists were presented with a concept card for each sample. Concept cards presented nutrition data, images, health claims, and background information for each product sample. Sensory preferences were determined using hedonic scales amongst panelists (n=116) who were screened to be consumers and likers of seaweed and seaweed products. Additional comments regarding individual attributes were also collected. Overall, most of the samples were scored very favorably by the panelists receiving scores higher than 6.0 out of a maximum score of 9.0.  In terms of overall liking, the CRK ranked highest although there was no significant difference (P<0.05) between CRK and DRE, while the CHP scored the lowest. Significant differences (P<0.05) among prototypes for each attribute were also reported. Purchase intent (PI) was examined using a fractional model. PI towards each concept (prior to tasting) was primarily determined by appearance and product type with the cracker and chip products having higher probability of purchase at the concept stage than the dressing, trail mix or brittle. PI after tasting was evaluated over six price levels, and was strongly influenced by an individual's flavor rating, and by price, which were respectively, positive and negative influences. Rating of texture and appearance were also significant and positive influences on purchase intent.  Importance of nutritional information, health claims and packaging information to consumers are discussed.