# Do Seaweeds Contribute to Nutritional Composition and Acceptance in Traditional Portuguese Recipes?

## TL;DR

This study explores how adding seaweed to traditional Portuguese recipes affects taste and nutrition, finding that it is well accepted and improves potassium content.

## Contribution

The novelty lies in evaluating seaweed inclusion in traditional recipes for sensory acceptance and nutritional enhancement in a European context.

## Key findings

- Modified recipes with seaweed were well accepted by a nontrained sensory panel.
- Wakame inclusion increased potassium content in octopus salad and monkfish rice.
- Nutritional aspects like macronutrient content and sodium remained unchanged.

## Abstract

Consumers’ growing concern about sustainability and health affects their food choices as long as there is acceptance in terms of sensory aspects. The challenge of finding new sustainable food sources with a smaller ecological footprint makes seaweed a candidate for human consumption, considering that they are poorly exploited marine food resources in European countries. Therefore, this study aimed to evaluate the effect of the inclusion of different seaweeds (wakame and sea spaghetti) in three traditional Portuguese recipes, namely octopus salad (SP and SPW), monkfish rice with prawns (AT and ATW) and stewed cuttlefish with white beans and clams (FC and FCE), regarding their acceptance and nutritional aspects. Sensory and physicochemical analyses were carried out using reference methods. The results showed that the modified recipes with seaweeds (SPW, ATW, and FCE) were well accepted by a nontrained sensory panel and did not change nutritional aspects in terms of macronutrient content, ash, and sodium. However, the inclusion of wakame contributed to an increase in the potassium content in octopus salad (SPW) and monkfish rice (ATW). In short, sensory results highlighted the potential for seaweed inclusion in Portuguese traditional recipes without compromising its identity. Future work should evaluate the partial substitution of fish/mollusks with seaweed in traditional recipes to improve the sustainability and nutritional contribution of these recipes.