Title : Formulation of seaweed (Gracilaria Edulis) and rice flour incorporated healthy
Abstract:
Biscuits are one of most convenient category of food of targeted consumers due to main characteristics such as great palatability, high nutrients, quick-release energy, stability as a dried- form and availability in a variety of flavors and colors. This study investigated the proper ratio of the seaweed powder and rice flour in the production of dietetic biscuit rich dietary fiber and nutrition’s. Ceylon moss seaweed (Gracilaria edulis) was collected from wild stocks in Kalpitiya, Sri Lanka. The formulation of biscuit mix was designed in Completely Randomized Design in triplicates incorporating five different ratios (w/w) of seaweed (SW) with rice flour (RF); 0% SW + 15% RF, 15% SW + 15% RF, 20% SW + 15% RF, 25% SW + 15% RF, and 30% SW+ 15 RF% while keeping other ingredients proportions constant. Sensory quality, proximate composition, energy value, total dietary fiber, minerals, and heavy metal were evaluated. Samples were stored at room temperature for analyzed the microbiological quality. The sensory results revealed that 20% SW + 15% RF treatment had the highest scores for all sensory attributes. It was found high crude protein 63.46 % and fat 3.69 Ash 23.32 %. It was found significant high amount of Na 12703.98 mg kg -1, 4810.94 mg kg -1 K. The heavy metal results were within the acceptable limit. The yeast and mold count weren’t detected and total plate count was 530 CFUg-1. It can be concluded that seaweed biscuit supplement incorporated 20% seaweed with 15% rice flour (w/w) meet requirement of high quality nutritional biscuits.
Keywords: Sea Weed, Rice Flour, Biscuit Supplement, Nutritional, Formulation
