Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants.

Seaweeds are a potential food resource for meeting food security and existing nutritional challenges. Incorporating seaweed
in food products would impart its nutritional value, alter the techno-functional, and sensory functionalities of the food product.
Ulva lactuca is an edible green seaweed rich in protein, dietary fibre, and polyphenols. The study aimed to investigate
the effect of incorporating U. lactuca powder (3% dw) on the proximate composition, phytochemical composition, physical
parameters, techno-functional, antioxidant, microbial, and sensory attributes of vegetable patty during storage as compared
with control. Results showed that seaweed inclusion significantly enhanced the ash (1.95 to 2.47%), protein (8.39 to 9.31%),
and dietary fibre (14.40 to 15.45%) content in Ulva patty. Further, it also improved the bioactive potential of vegetable
patty as exhibited by increased polyphenolic content and antioxidative capacity. Besides enhancing the nutritional benefits,
the binding and stabilizing attributes of Ulva powder and interaction with other constituents positively altered the textural
parameters like hardness and chewiness. Ulva patties stored at refrigerated temperature were stable for up to 2 weeks. It was
found that seaweed at 3% level incorporation was highly acceptable in terms of all the sensory attributes.