AU2021106545A4 - Method for preparing biofortified seaweed chocos chips - Google Patents
Method for preparing biofortified seaweed chocos chips Download PDFInfo
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- AU2021106545A4 AU2021106545A4 AU2021106545A AU2021106545A AU2021106545A4 AU 2021106545 A4 AU2021106545 A4 AU 2021106545A4 AU 2021106545 A AU2021106545 A AU 2021106545A AU 2021106545 A AU2021106545 A AU 2021106545A AU 2021106545 A4 AU2021106545 A4 AU 2021106545A4
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- chocos
- minutes
- flour
- dough
- seaweed
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- 241001474374 Blennius Species 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 238000002791 soaking Methods 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 244000078127 Eleusine coracana Species 0.000 claims description 6
- 235000013499 Eleusine coracana subsp coracana Nutrition 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000011156 evaluation Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 238000009472 formulation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 241000196251 Ulva arasakii Species 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000002079 ragi Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241001260858 Sargassum sp. Species 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000017807 phytochemicals Nutrition 0.000 description 2
- 229930000223 plant secondary metabolite Natural products 0.000 description 2
- 241000894007 species Species 0.000 description 2
- DHHFDKNIEVKVKS-FMOSSLLZSA-N Betanin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC(C[C@H]2C([O-])=O)=C1[N+]2=C\C=C\1C=C(C(O)=O)N[C@H](C(O)=O)C/1 DHHFDKNIEVKVKS-FMOSSLLZSA-N 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- 241000703912 Gracilaria edulis Species 0.000 description 1
- 241001467331 Gracilaria sp. Species 0.000 description 1
- 241000681116 Laminaria sp. Species 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 229920000473 Phlobaphene Polymers 0.000 description 1
- 241000206619 Porphyra sp. Species 0.000 description 1
- 241000196252 Ulva Species 0.000 description 1
- 241001261505 Undaria Species 0.000 description 1
- BTOSCLDHCFIRKM-ZYQDXHPFSA-N [(1r,4r,5r,7s)-7-[[4-(dimethylamino)phenyl]carbamoyl]-8-(3-methylbutyl)-8-azabicyclo[3.2.1]octan-4-yl] n-pentylcarbamate Chemical compound O=C([C@@H]1[C@H]2CC[C@H]([C@@H](C1)N2CCC(C)C)OC(=O)NCCCCC)NC1=CC=C(N(C)C)C=C1 BTOSCLDHCFIRKM-ZYQDXHPFSA-N 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000000842 betacyanins Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940097217 cardiac glycoside Drugs 0.000 description 1
- 239000002368 cardiac glycoside Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012259 ether extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000013020 final formulation Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000012358 sourcing Methods 0.000 description 1
- 229930002534 steroid glycoside Natural products 0.000 description 1
- 150000008143 steroidal glycosides Chemical class 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Manufacturing & Machinery (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The disclosed method for preparing biofortified seaweed chocos chips comprising the
steps of: proceeding and placing seaweeds in a strainer over mixing bowls add all
flour; straining all together and sieving the seaweeds and added flour; adding a small
pinch of salt and butter and mix well; adding jaggery water and making the dough,
.0 and letting it rest for 10 minutes; soaking 3 table spoons of Rava with little water,
wherein after 10 minutes drain the water, the Rava is mixed with the dough and knead
well. Further, the method comprising the steps of pinching a small portion of dough
and roll it into a medium-thick chapatti in a butter sheet; taking a small bottle cap to
start making crescent shapes with it; and preheating the cooker for 10 minutes on
.5 medium flame and baking the chocos for 10 to 15 minutes.
Description
Throughout the course of human evolution, natural products have been used both for health and medicinal reasons. The increase in consumer demand for high quality food products had led to growth in the use of new technologies and ingredients to produce functional foods. Several factors that influence changes in consumer demand, .0 including health concerns such as cholesterol, cancer, obesity. Hence, people sourcing for the natural food components to provide preventive and beneficial effects to human health (Holdt & Kraan, 2011). Seaweeds are a major element of the human diet in Asian countries, where a variety of species have long been recognised for their nutritional value as well as for their rich and unique flavours (Nisizawa et al. 1987; .5 Mouritsen 2013, 2017). The protein quality and lipid profiles of the most commonly used species are highly relevant for human food. Porphyra sp., Laminaria sp., Undaria sp., Sargassum sp., Ulva sp., Euchema sp. and Gracilaria sp. are the commonly used seaweeds for human consumption. Gracilaria edulis (red seaweed), Ulva lactuca (green seaweed) and .0 Sargassum sp. (brown seaweed), are grown abundantly and harvested in large quantities in both east and west coasts of India. In accordance with an embodiment of the present invention, details about the preparation of healthy and easy ready to eat form of breakfast with seaweed extract. It maintains the balanced diet form kids to all age people. Ingredients used in this recipe .5 all are having rich nutrient content than the available one. Thus the present invention relates to use seaweed as dietary supplement for Human. The novel invention is due to presence of specific sulfated polysaccharides (Ulvan) which import trigger and boosts immunity in a cost effective manner. The invention may be better understood with reference to the illustrations of embodiments of the invention which: Figure 1 is a flow diagram of preparation of biofortified seaweeds chocos chips; Figure is diagrammatic view of marine seaweeds; and Figure 3 is a flow diagram of proximate principle analysis of the seaweeds chocos chips. The present invention relates to a method for preparing biofortified seaweed chocos chips. The present invention is to develop a novel, cost effective, ready to eat, biofortified natural dietary supplement- breakfast recipe of seaweed origin.
The primary objective of the present invention is to collect and identify and process the unique edible form seaweed from Rameshwaram, South cost of India. The second objective of this invention is to wash, dry and powder these unique seaweed residues and mix with other fortifying ingredients namely, Ragi, wheat flour, dark cocoa powder, milk power, suji and brown sugar. Third objective of this invention is to .0 prepare an optimal formulation of the mixture and also to identify and standardize its correct shape and bake them. Fourth objective of this invention is to check the nutrient content through proximate principle analysis to ascertain the right amount of protein, fibre, fat etc. in the final formulation. The last object is to disclose compositions and method of processing of the above said formulations. .5 The present subject matter relates to a method for preparation of biofortified seaweed chocos chips, comprising the steps of proceeding and placing seaweeds in a strainer over mixing bowls add all the flour such as, seaweed powder, finger millet flour, wheat flour, cocoa powder, baking soda, milk powder; straining all together and sieving it. Further, add a small pinch of salt and butter and mix well. Then, add '0 jaggery water, and make the dough. Let it rest for 10 minutes. Soak 3 tablespoons of Rava with a little water. After 10 minutes drain the water mix the Rava with the
dough and knead well. Further, the method comprising the steps of: pinching a small portion of dough and rolling it into a medium-thick chapatti in a butter sheet; taking a small bottle cap to start making crescent shapes with it; preheating the cooker for 10 .5 minutes on medium flame and bake the chocos for 10 to 15 minutes. Accordingly, heat the milk lightly and take a bowl put the chocos in to the bowl. Pour the milk over the chocos. Then, add sugar and honey in to it. Before serving add the nuts in to the chocos. In addition, sensory evaluation in terms of appearance, color, melt in mouth, texture, flavor, taste and overall acceptability seems ideal for the chocos samples at zero time and after two months of storage at room temperature using 9-hedonic scale. The formulation derived from marine algae, Ragi, wheat flour, brown sugar, cocoa powder and milk powder: The below table shows Seaweed chocos - optimal formulations:
Seaweed powder 2 cup
Wheat flour 1 cup Ragi (finger millet flour) 2 cup
Brown sugar or jiggery M cup Chocolate essence 1/4 spoon Milk powder 2 table spoon Suji (Rava) 3table spoon Butter or oil 4 table spoon Baking powder 1 table spoon Salt small pinch TABLE 1
The below table shows phytochemical chemical principal analysis of Seaweeds (Ulva lactuca):
S.No. Phytochemical Aqueous
.0 Ulva lactuca 1. Alkaloid 2. Saponins 3. Tannins +
4. Phlobatannins 5. Flavonoids +
6. Steroid .5 7. Terpenoids +
8. Glycoside 9. Cardiac Glycosides 10. Phenolics TABLE2 11. Quainones
12. Carbohydrate +
13. Protein +
14. Betacyanin +
15. Cumarin
TABLE2
The below table shows the proximate analysis results for the seaweed chocos chips:
S.No Ingredient % dry matter 1. Moisture 10.26 2. Cured protein 8.70 3. Cured fiber 1.39 4. Ether extract 11.33 5. Total Ash 3.65 6. NFE ( Nitrogen Free Extract) 74.93 TABLE3
Claims (4)
1. A method for preparing biofortified seaweed chocos chips, comprising the steps of:
proceeding and placing seaweeds in a strainer over mixing bowls add all flour;
straining all together and sieving the seaweeds and added flour;
adding a small pinch of salt and butter and mix well;
adding jaggery water and making the dough, and letting it rest for 10 minutes;
soaking 3 table spoons of Rava with little water, wherein after 10 minutes drain the water, the Rava is mixed with the dough and knead well;
pinching a small portion of dough and roll it into a medium-thick chapatti in a butter sheet;
taking a small bottle cap to start making crescent shapes with it; and
preheating the cooker for 10 minutes on medium flame and baking the chocos for 10 to 15 minutes.
2. The method can as claimed in claim 1, wherein the flour is consisting of seaweed powder, finger millet flour, wheat flour, cocoa powder, baking soda, and milk powder.
3. The method can as claimed in claim 1, wherein in the milk is heated lightly and taken a bowl put the chocos in to the bowl and then adding sugar and honey in to it.
4. The method can as claimed in claim 1, wherein sensory evaluation in terms of appearance, color, melt in mouth, texture, flavor, taste and overall acceptability seems ideal for the chocos samples at zero time and after two months of storage at room temperature using 9-hedonic scale.
FIG. 1 Sheet No.: 1/2
Sheet No.: 2/2 23 Aug 2021 2021106545
FIG. 2
FIG. 3
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021106545A AU2021106545A4 (en) | 2021-08-23 | 2021-08-23 | Method for preparing biofortified seaweed chocos chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021106545A AU2021106545A4 (en) | 2021-08-23 | 2021-08-23 | Method for preparing biofortified seaweed chocos chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021106545A4 true AU2021106545A4 (en) | 2021-12-16 |
Family
ID=78949023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021106545A Ceased AU2021106545A4 (en) | 2021-08-23 | 2021-08-23 | Method for preparing biofortified seaweed chocos chips |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021106545A4 (en) |
-
2021
- 2021-08-23 AU AU2021106545A patent/AU2021106545A4/en not_active Ceased
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |