ASSESSMENT OF STORAGE STABILITY OF BAKED PRODUCT FROM BROWN SEAWEED Sargassum swartzii

The nutritional value of seaweeds is really great and they are used as human food in different countries. There are many industries all over the world that are manufacturing seaweed based food products. The present study was undertaken to develop seaweed based baked product of nutritional importance and to examine the storage stability of the seaweed product with respect to safety, nutritional and functional quality.

Seaweed cookie was prepared with ingredients like wheat flour (41.66%), sugar (29.17%) and butter (29.17%) by replacing 10 and 20% of wheat flour with seaweed powder. Air packaging and vacuum packaging of cookies were carried out and stored at room temperature