We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
DEVELOPMENT OF NUTRITIONALLY RICH BISCUITS BLENDED WITH SEAWEED (GRACILARIA CORTICATA).
- Authors
Patel, Nidhi Dhansukhbhai; Bhola, D. V.; Chudasama, B. G.
- Abstract
For the experiment seaweed biscuits were prepared using red seaweed Gracilaria corticata. Biscuits were analysed for proximate composition and sensory characteristic. For biscuit preparation 10% and 20% replacement of wheat flour was done with seaweed powder. Further for the sensory analysis, texture, taste, odour, appearance and overall acceptability was examined. For the sensory characteristic 9-point Hedonic scale was used. At the end of the experiment 10 % seaweed powder biscuit was found to be the best as sensory point of view with highest overall acceptability. Also, it had good nutritive value with carbohydrate content 57.80 ± 0.04, protein 9.59 ± 0.02, ash 1.68 ± 0.02 and fat 28.73 ± 0.03. Thus, it was observed that seaweed Gracilaria corticata can be effectively utilized as an ingredient in value addition which can serve as an healthier alternative.
- Subjects
GRACILARIA; BISCUITS; FLOUR
- Publication
Journal of Experimental Zoology India, 2023, Vol 26, Issue 2, p1619
- ISSN
0972-0030
- Publication type
Article
- DOI
10.51470/jez.2023.26.2.1619