Sargassum fusiforme residue (SFR) was ground by superfine grinding and regular grinding, the physical properties of powders were investigated. Superfine grinding SFR powder, with a mean particle size of 10.42 μm, showed higher water solubility index, soluble dietary fiber content, and total phenolic content compared with regular grinding SFR powder. Different levels (5%, 10%, 15%) of both kinds of SFR powders were added as flour replacement to make sponge cakes, their effects on the textural properties and sensory evaluation of cakes were studied. Cake batter density and viscosity, as well as sponge cake hardness and chewiness, were increased as the SFR powder amounts increased. Cakes contained regular grinding SFR powder showed higher hardness and chewiness than cakes contained superfine grinding SFR powder in general. The sensory evaluation results showed that cake with 10% superfine grinding SFR powder had the highest acceptability score.

马尾藻采用超细研磨和普通研磨对残渣（SFR）进行研磨，研究了粉末的物理性质。超细研磨SFR粉平均粒径为10.42 μm，与普通研磨SFR粉相比，水溶性指数、可溶性膳食纤维含量和总酚含量更高。分别添加不同水平（5%、10%、15%）两种SFR粉末作为面粉替代品制作海绵蛋糕，研究了它们对蛋糕质构特性和感官评价的影响。蛋糕糊的密度和粘度，以及海绵蛋糕的硬度和咀嚼性，随着 SFR 粉末量的增加而增加。含有普通研磨SFR粉末的蛋糕比一般含有超细研磨SFR粉末的蛋糕具有更高的硬度和咀嚼性。