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- Title
PHYSICAL, BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTIC OF BISCUITS PREPARED WITH SEAWEED (GRACILARIA CORTICATA).
- Authors
Patel, Nidhi Dhansukhbhai; Bhola, D. V.; Chudasama, B. G.
- Abstract
Seaweeds are good source of nutrition. Use of seaweed as a functional food ingredient is gaining a lot of interest due its various properties. They are the sources of proteins, fats, carbohydrates, vitamins, minerals, etc. Now a days seaweeds being used in preparation of variety of food product as a heathy alternative, biscuits being one of them. For the study Gracilaria corticata which is a red seaweed was used for the experimental study. Here for the study seaweed biscuits were prepared and physical, biochemical and microbiological characteristic were analysed. For the preparation of the biscuit 10% and 20% replacement of wheat flour was done with seaweed powder. At the end of the experiment 10% seaweed powder biscuit was found to be the best with highest overall acceptability.
- Subjects
GRACILARIA; MARINE algae as food; BISCUITS; FUNCTIONAL foods; FLOUR
- Publication
Journal of Experimental Zoology India, 2023, Vol 26, Issue 2, p1559
- ISSN
0972-0030
- Publication type
Article
- DOI
10.51470/jez.2023.26.2.1559