Comparative analysis of Ulva lactuca and Gracilaria corticata for formulation of bakery products

Banerjee, Kakoli and Turuk, Archana Snehasini and Balu Alagr Venmathi Maran, . (2023) Comparative analysis of Ulva lactuca and Gracilaria corticata for formulation of bakery products. Journal of Sustainability Science and Management (Malaysia), 18 (7). pp. 198-215. ISSN 2672-7226

Value was added to bread, cakes and cookies by incorporating green seaweed (Ulva lactuca) and red seaweed (Gracilaria corticata) powder. Six lots of each were prepared using the same formulation of 2% seaweed powder with conventional ingredients and were evaluated for phytochemicals, antioxidants, vitamins and essential amino acids (EAAs). Results indicated that phytochemical content ranged from 0 mg TAE/g dw [total tannin content in Conventional Cake (CCa)] to 4.12 mg GAE/g dw [total phenol content in Gracilaria corticata Cookies (GcCo)]; antioxidants ranged from 0 [astaxanthin in Conventional Bread (CBr), CCa, Conventional Cookies (CCo)] to 460 ± 0.5 µg/g dw (CCo), 0 (carotenoid in CBr, CCa, CCo) to 398.8 ± 0.4 µg Trolox/g dw (ABTS in GcCo); vitamins ranged from 0 (V-B5 , V-B12 and V-C in CBr, CCa, CCo) to 23.66 ± 0.4 µg/g [(V-E in Ulva lactuca Cookies (UlCo)] and total EAAs ranged from 0.193 (CCo) to 5.54 g/100g [Gracilaria corticata Bread (GcBr)]. Duncan’s post hoc analysis proved G. corticata products are better than U. lactuca and that the post-monsoon period was the best time to collect the seaweed. A cost-benefit analysis showed a slightly higher price for the value-added seaweed products compared with conventional products. Hence, the study recommends value-added bakery products as a sustainable seaweed culture backed market.

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Abstract

Value was added to bread, cakes and cookies by incorporating green seaweed (Ulva lactuca) and red seaweed (Gracilaria corticata) powder. Six lots of each were prepared using the same formulation of 2% seaweed powder with conventional ingredients and were evaluated for phytochemicals, antioxidants, vitamins and essential amino acids (EAAs). Results indicated that phytochemical content ranged from 0 mg TAE/g dw [total tannin content in Conventional Cake (CCa)] to 4.12 mg GAE/g dw [total phenol content in Gracilaria corticata Cookies (GcCo)]; antioxidants ranged from 0 [astaxanthin in Conventional Bread (CBr), CCa, Conventional Cookies (CCo)] to 460 ± 0.5 µg/g dw (CCo), 0 (carotenoid in CBr, CCa, CCo) to 398.8 ± 0.4 µg Trolox/g dw (ABTS in GcCo); vitamins ranged from 0 (V-B5 , V-B12 and V-C in CBr, CCa, CCo) to 23.66 ± 0.4 µg/g [(V-E in Ulva lactuca Cookies (UlCo)] and total EAAs ranged from 0.193 (CCo) to 5.54 g/100g [Gracilaria corticata Bread (GcBr)]. Duncan’s post hoc analysis proved G. corticata products are better than U. lactuca and that the post-monsoon period was the best time to collect the seaweed. A cost-benefit analysis showed a slightly higher price for the value-added seaweed products compared with conventional products. Hence, the study recommends value-added bakery products as a sustainable seaweed culture backed market.

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Item Type:	Article
AGROVOC Term:	Ulva lactuca
AGROVOC Term:	baked goods
AGROVOC Term:	sampling
AGROVOC Term:	quality control
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	statistical methods
AGROVOC Term:	seaweeds
AGROVOC Term:	algal culture
AGROVOC Term:	product development
AGROVOC Term:	nutritional status
Geographical Term:	India
Uncontrolled Keywords:	Gracilaria corticata
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Nov 2025 05:30
Last Modified:	23 Nov 2025 05:30
URI:	http://webagris.upm.edu.my/id/eprint/1584

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