Abstract

Biscuits are one of the most convenient categories of food for targeted consumers due to main characteristics such as great palatability, high nutrients, quick-release energy, stability as a dried- form, and availability in a variety of flavors and colors. This study investigated the proper ratio of seaweed powder and rice flour in producing dietetic biscuits rich in dietary fiber and nutrition. Ceylon moss seaweed (Gracilaria edulis) was collected from wild stocks in Kalpitiya, Sri Lanka. The formulation of the biscuit mix was designed in a Completely Randomized Design in triplicates incorporating five different ratios (w/w) of seaweed (SW) with rice flour (RF): 0% SW + 15% RF, 15% SW + 15% RF, 20% SW + 15% RF, 25% SW + 15% RF, and 30% SW+ 15 RF% while keeping other ingredients proportions constant. Sensory quality, proximate composition, energy value, total dietary fiber, minerals, and heavy metals were evaluated. Samples were stored at room temperature to analyze the microbiological quality. The sensory results revealed that 20% SW + 15% RF treatment had the highest scores for all sensory attributes. It was found to have high crude protein, 63.46 %, and fat, 3.69 Ash 23.32 %. It was found to have a significantly high amount of Na 12703.98 mg kg ^-1, 4810.94 mg kg ^-1 K. The heavy metal results were within the acceptable limit. The yeast and mold count weren’t detected, and the total plate count was 530 CFUg^-1. It can be concluded that the seaweed biscuit supplement incorporated 20% seaweed with 15% rice flour (w/w) meets the requirement of high-quality nutritional biscuits.