“Physicochemical characterization and microbial quality evaluation of Gracilaria tenuistipitata added crackers’’

• The seaweed-formulated crackers showed better fiber, protein, and mineral profiles. • Better antioxidant and phenolic content percentage than control. • The red seaweed-enriched crackers showed reduced microbial growth during storage. Crackers, a widely consumed category of flour-based baked snacks, are experiencing a growing trend of incorporating functional ingredients. Gracilaria tenuistipitata is a widely cultivated tropical red seaweed in Bangladesh, yet it remains unexplored in both the food industries and research despite its promising nutritional benefits. The study aims to assess the physicochemical qualities, sensory evaluation, and microbial quality determination of G. tenuistipitata seaweed powder incorporated crackers as a nutritional supplement. Three formulations were used: control (0 % seaweed powder), T1 (1 % seaweed powder), and T2 (2 % seaweed…