Formulation of Biscuits Containing Eucheuma Cottonii Powder and Physicochemical Properties Analysis of the Biscuits


  • Mohamad Bukhari Mohamad Yusup Department of Bioprocess and Polymer Engineering, School of Chemical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor, Malaysia.
  • Nabilah Abdul Samad Department of Bioprocess and Polymer Engineering, School of Chemical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor, Malaysia.
  • Dayang Norulfairuz Abang Zaidel Institute of Bioproduct Development, Faculty of Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor, Malaysia. Department of Chemical and Environmental Engineering, Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, Kuala Lumpur, Malaysia.



Eucheuma cottonii, Seaweed biscuits, Seaweed powder, physiochemical


Presently, food eaten not only to satisfy hunger but also to cater nutritional needs and reduce the risk of disease. Now people start to read and put attention to the ingredients list in every food product that they bought and consumed. Respond to the people demand, various food products have been introduced to offer health and diet benefits beyond basic nutrition. Until now, very little research has been done on the substitution of wheat flour with E. cottonii powder in production of biscuits or cookies. Therefore, the present study aimed to develop biscuits formulation containing seaweed (Eucheuma cottonii) powder to produce seaweed biscuits and analyse the impacts of E. cottonii powder on the physicochemical quality of biscuits such as physical characteristics, proximate analysis, texture profile and sensory properties. Formulation of seaweed biscuits were using the same material as homemade biscuits. However, additional of seaweed (Eucheuma cottonii) powder at different ratio and amount of the ingredients were varied. Modification of biscuits formulation by added seaweeds powder give major impacts on the physicochemical properties. Increased the percentage of seaweed powder had increased the level of hardness of biscuits and increased moisture content in seaweed biscuits. Addition of seaweed powder in the formulation also affected the appearance, aroma, taste, colour, texture and sweetness of the biscuits.


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