Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food
Edible seaweed Ulva lactuca is a rich source of dietary fiber, protein, and minerals, but currently underutilized in Sri Lanka. In the present study, nutribars (composed of cereals and golden syrups) were developed incorporating dried U. lactuca powder (moisture content; 15.29 ± 0.03%, dry basis) at...
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| Format: | Article |
| Language: | English |
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University of Ruhuna
2019-12-01
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| Series: | Ruhuna Journal of Science |
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| Online Access: | https://rjs.ruh.ac.lk/index.php/rjs/article/view/277/250 |
| _version_ | 1818362873122914304 |
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| author | C. Udayangani I. Wijesekara I. Wickramasinghe |
| author_facet | C. Udayangani I. Wijesekara I. Wickramasinghe |
| author_sort | C. Udayangani |
| collection | DOAJ |
| description | Edible seaweed Ulva lactuca is a rich source of dietary fiber, protein, and minerals, but currently underutilized in Sri Lanka. In the present study, nutribars (composed of cereals and golden syrups) were developed incorporating dried U. lactuca powder (moisture content; 15.29 ± 0.03%, dry basis) at 5 and 10% (w/w) ratios. Seaweeds were manually collected in July, 2017 from Matara, Sri Lanka, cleaned, and oven-dried at 60 ̊C for 8 h. The proximate composition, crude ulvan content, swelling capacity, water holding capacity (WHC), and oil holding capacity (OHC) of powdered seaweed were evaluated. Further, crude protein content was estimated in 0 (control), 5 and 10% of seaweed incorporated nutribars. The crude protein content in dried U. lactuca was 20.16 ± 0.16%. The WHC of pulverized U. lactuca was 4.39 ± 0.07 g of water per g of seaweed powder, and OHC was 2.22 ± 0.27 g/g at room temperature (25 ̊C). Significantly highest (p<0.05) protein content (8.55 ± 0.38%) was found for 10% U. lactuca added nutribar while it was 7.54% (± 0.15) and 7.89% (± 0.03) respectively for 0% and 5% seaweed added nutribars. Moreover, the sensory evaluation results revealed that the nutribars incorporated with 5% U. lactuca (w/w) was shown almost similar sensory profile as the control except colour. However, 10% U. lactuca (w/w) added nutribars contained higher protein content than the control but rejected in overall acceptability. Collectively, these results suggested that the under-utilized green seaweed U. lactuca can be incorporated at 5% (w/w) in nutribars. |
| first_indexed | 2024-12-13T21:39:29Z |
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| id | doaj.art-3a0969a1b99d4c18b47f7900b39253bd |
| institution | Directory Open Access Journal |
| issn | 2536-8400 |
| language | English |
| last_indexed | 2024-12-13T21:39:29Z |
| publishDate | 2019-12-01 |
| publisher | University of Ruhuna |
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| series | Ruhuna Journal of Science |
| spelling | doaj.art-3a0969a1b99d4c18b47f7900b39253bd2022-12-21T23:30:34ZengUniversity of RuhunaRuhuna Journal of Science2536-84002019-12-011029610710.4038/rjs.v10i2.76Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional foodC. Udayangani0I. Wijesekara1https://orcid.org/0000-0003-1688-8801 I. Wickramasinghe2Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri LankaDepartment of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri LankaDepartment of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri LankaEdible seaweed Ulva lactuca is a rich source of dietary fiber, protein, and minerals, but currently underutilized in Sri Lanka. In the present study, nutribars (composed of cereals and golden syrups) were developed incorporating dried U. lactuca powder (moisture content; 15.29 ± 0.03%, dry basis) at 5 and 10% (w/w) ratios. Seaweeds were manually collected in July, 2017 from Matara, Sri Lanka, cleaned, and oven-dried at 60 ̊C for 8 h. The proximate composition, crude ulvan content, swelling capacity, water holding capacity (WHC), and oil holding capacity (OHC) of powdered seaweed were evaluated. Further, crude protein content was estimated in 0 (control), 5 and 10% of seaweed incorporated nutribars. The crude protein content in dried U. lactuca was 20.16 ± 0.16%. The WHC of pulverized U. lactuca was 4.39 ± 0.07 g of water per g of seaweed powder, and OHC was 2.22 ± 0.27 g/g at room temperature (25 ̊C). Significantly highest (p<0.05) protein content (8.55 ± 0.38%) was found for 10% U. lactuca added nutribar while it was 7.54% (± 0.15) and 7.89% (± 0.03) respectively for 0% and 5% seaweed added nutribars. Moreover, the sensory evaluation results revealed that the nutribars incorporated with 5% U. lactuca (w/w) was shown almost similar sensory profile as the control except colour. However, 10% U. lactuca (w/w) added nutribars contained higher protein content than the control but rejected in overall acceptability. Collectively, these results suggested that the under-utilized green seaweed U. lactuca can be incorporated at 5% (w/w) in nutribars.https://rjs.ruh.ac.lk/index.php/rjs/article/view/277/250functional foodsnutraceuticalsnutribarsseaweedsulva lactuca |
| spellingShingle | C. Udayangani I. Wijesekara I. Wickramasinghe Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food Ruhuna Journal of Science functional foods nutraceuticals nutribars seaweeds ulva lactuca |
| title | Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food |
| title_full | Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food |
| title_fullStr | Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food |
| title_full_unstemmed | Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food |
| title_short | Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food |
| title_sort | characterization of sea lettuce ulva lactuca from matara sri lanka and development of nutribars as a functional food |
| topic | functional foods nutraceuticals nutribars seaweeds ulva lactuca |
| url | https://rjs.ruh.ac.lk/index.php/rjs/article/view/277/250 |
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