Phytochemical Composition of Two Green Seaweeds (<i>Ulva lactuca</i>and<i>Ulva fasciata</i>) and their Utilization as a Functional Ingredient in Crackers
Dayani Imansa Egodavitharana, Bambaranda Vidana Arachchilage Sune Bambaranda, D.C. Mudannayake
Abstract
The exploration of bioactive phytochemical quantities of two underutilized Sri Lankan seaweeds Ulva lactuca (UL) and Ulva fasciata (UF) revealed significant phenolic, flavonoid, ulvan, carotenoid, chlorophyll, tannin, saponin, alkaloid contents, and DPPH radical scavenging activities. To evaluate their application in developing seaweed incorporated cereal-based functional snacks, wheat crackers were formulated using 0% (control), 2%, and 4% seaweed powder as a flour replacement. Developed seaweed incorporated crackers had elevated sensory acceptability, protein, and ash contents and DPPH radical scavenging activities, confirming the capacity of UL and UF seaweed utilization in producing potentially functional snacks with improved sensory and nutritional attributes.