Abstract:
Seaweed is a versatile plant used globally for food
and non-food applications, valued for its
nutritional and medicinal benefits. In Sri Lanka,
seaweed is abundant yet underutilized due to
limited awareness. This study developed a
vegetarian burger patty incorporating seaweed to
address micronutrient deficiencies. Ulva fasciata
(green algae) and Sargassum sp. (brown algae)
were selected for their high nutrient value. Fresh
seaweed was sorted, soaked in a 4% brine
solution, rinsed, washed, blanched, dried, ground,
and sieved into powder. Steam blanching was
selected to preserve seaweed's nutritional and
sensory qualities, enhancing the protein and
mineral content of burger patties. The proximate
composition (dry basis) of Ulva fasciata includes
24.07%±0.02
protein,
0.81%±0.00
fat,
42.14%±0.01 carbohydrates, 11.59%±0.06 ash,
21.37%± 0.02 fiber, whereas Sargassum sp.
contains 13.92%±0.03 protein, 0.79%±0.00 fat,
49.89%±0.01 carbohydrates, 26.97%±0.04 ash,
7.98%±0.00 fiber, highlighting significant
nutrient content, with Ulva fasciata showing
higher protein, fiber values. Burger patties with
varying
Ulva
fasciata
content
(50%,55%,60%,65%) were prepared with tomato,
onion, garlic, corn flour, and spices. Sensory
evaluation by a trained panel using a 7-point
hedonic scale assessed color, appearance, odor,
texture, taste, aftertaste, mouthfeel, and overall
acceptability. Proximate analysis of the seaweed
based burger patty revealed a moisture content of
32.45±0.013%, fat content of 10.86±0.042%,
protein content of 11.99±0.17%, carbohydrate
content of 30.50±0.14%, ash content of
4.79±0.01%, and fibre content of 8.94±0.03%.
Elemental analysis showed reduced heavy metals
like Pb and As in burger patties compared to raw
Ulva fasciata.
