<![CDATA[Crab shell waste is an abundant fisheries by-product that remains underutilized despite its potential as a source of minerals and other valuable components. This study aimed to evaluate the physicochemical characteristics and sensory acceptance of onion sticks formulated with different types of crab shell flour. A Completely Randomized Design was applied using four treatments: control, soft-shell crab (Scylla serrata) shell flour, blue swimming crab (Portunus pelagicus) shell flour, and a mixture of both shell flours, with three replications. Analyses included moisture content, ash content, instrumental color (L*, a*, and b*), descriptive sensory evaluation by eight trained panelists, and hedonic testing by 50 untrained panelists. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Crab shell flour increased the ash content and modified the color characteristics of the onion sticks while enhancing crab-related aroma and flavor. Although shell flour increased the perception of sandy texture, crispness remained relatively stable across treatments. The hedonic evaluation showed that the soft-shell crab treatment achieved overall acceptance comparable to the control and exhibited a more favorable sensory profile than the blue swimming crab treatment. These findings indicate that soft-shell crab shell flour has potential as a value-added ingredient for onion stick production and as an alternative approach for utilizing crab shell waste.]]>
