1. Trang H. P. Tran, Thu Q. D. Dinh, Thanh T. Le, Trinh A. Nguyen, & Tuyen C. Kha (2025). Production of healthy snack with addition of Monostroma nitidum. The Journal of Agriculture and Development, 24(6), 147-159.

Abstract: Monostroma nitidum, a green seaweed of the Ulvophyceae, remains underutilized despite its significant nutritional potential. In response to the growing global demand for healthy snack options, consumers are increasingly seeking innovative and nutrient-rich products. This research investigated the proximate composition of dried green seaweed and developed a nutritious snack. The most suitable conditions for steaming (90°C for 30 min) and air-drying temperature (60°C) were determined based on sensory evaluation and texture analysis. The findings demonstrate that the developed seaweed-added snack is suitable for large-scale production, with processes aligned to practical manufacturing requirements. This innovative product is expected to introduce a new and healthy option to the snack market.

 Keywords: Monostroma nitidum, Physical properties, Seaweed-added snack, Sensory characteristics, Texture.

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