Pasting Temperature Behavior Derived from Rapid Visco Analyzer (RVA) and Sensory Acceptance Profile of Instant Mashed Potato Fortified with Fish Protein Concentrate and Eucheuma Seaweed Powder

This dataset contains Rapid Visco Analyzer (RVA) and sensory evaluation data of instant mashed potato fortified with fish protein concentrate (FPC) and Eucheuma cottonii seaweed powder. The study focuses on the effects of combined seaweed and FPC fortification on pasting behavior and sensory acceptance. Pasting temperature profiles were evaluated to observe changes in gelatinization properties due to the addition of marine-based ingredients. The data indicate that seaweed fortification tends to lower the pasting temperature, reflecting earlier gelatinization, while the addition of fish protein concentrate slightly increases the pasting temperature, likely due to interactions between starch and protein components. Sensory evaluation showed the highest overall liking in the control sample, with a slight decrease observed in fortified formulations, but with acceptable levels maintained in texture and smoothness attributes. The dataset includes raw and processed RVA results and hedonic sensory scores, useful for evaluating the formulation impact of protein and fiber fortification in instant mashed potato products.