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Title Influence of sea grapes (Caulerpa racemosa) supplementation on physical, functional, and anti-oxidant properties of semi-sweet biscuits
 
Names Kumar, A.
Elavarasan, K.
Devi, H.M.
Uchoi, D.
Tejpal, C.S.
Ninan, G.
Zynudheen, A.A.
Date Issued 2017 (iso8601)
Abstract Seaweeds present a promising option for inclusion
in the human diet through supplementation in various food
systems. Sea grapes (Caulerpa racemosa), a common tropical
green seaweed, has immense nutritional potential. An attempt
was made to utilize the health benefits of sea grapes in human
diet via biscuit as carrying medium. The effect of C. racemosa
incorporation on nutritional, physical, anti-oxidative and sensorial
characteristics of biscuits was assessed. Functional
properties of seaweed-flour mix along with the electrophoretic
pattern of dough were evaluated. Caulerpa racemosa addition
increased water and oil absorption capacity of flour mix.
Likewise, increase was noticed in solvent retention capacities
(sodium carbonate, lactic acid, and sucrose) of flour mix.
Inclusion of C. racemosa in biscuit enhanced the nutritive
potential. Protein and fiber content of biscuits increased with
rising level of C. racemosa incorporation.With increase in the
concentration of seaweed in biscuits, the phenolic content and
anti-oxidant activities (DPPH, ABTS, H2O2 radical scavenging
activity and ferric reducing anti-oxidant power) increased.
The sensory rating of biscuits varied from Bneither like nor
dislike^ to Blike slightly^ on 9-point Hedonic scale. The study
demonstrated the positive nutritional effect of C. racemosa
inclusion in biscuits. Further, the health benefits of different
seaweeds can be explored via incorporation in various other
food systems. This could give rise to new and significant
segment of health foods—Bcomposite seaweed food
products.
Genre Article
Identifier J. Appl. Phycol. 30:1393-1403