| Popis: |
Crackers, a widely consumed category of flour-based baked snacks, are experiencing a growing trend of incorporating functional ingredients. Gracilaria tenuistipitata is a widely cultivated tropical red seaweed in Bangladesh, yet it remains unexplored in both the food industries and research despite its promising nutritional benefits. The study aims to assess the physicochemical qualities, sensory evaluation, and microbial quality determination of G. tenuistipitata seaweed powder incorporated crackers as a nutritional supplement. Three formulations were used: control (0 % seaweed powder), T1 (1 % seaweed powder), and T2 (2 % seaweed powder). The seaweed-incorporated crackers exhibited better sensory acceptability compared to the control. With an increasing seaweed percentage, cracker color, hardness, and overall acceptability were improved in T1. Meanwhile, the proximate analysis revealed a significant rise (p |
