Effect of pre-processing treatment and concentration of Alaria esculenta, Saccharina latissima and Laminaria digitata varieties on texture and consumer attribute preference of crackers data set.

This data set includes the incorporation of Saccharina latissima, Laminaria digitata and Alaria esculenta species that had undergo retorting (commercial sterilisation), and the freeze thaw cycle, and incorporated into crackers at 5, 10 and 15%. These crackers were tested for moisture lost, hardness and shrinkage, as well as consumer tested with Temporal Dominance of Sensations to understand how the flavour, hardness and crunch were changed through these industrial processes.