Vol. 12, Issue 4 (2023)

Author(s):
Salnamchi J Sangma, Adithiyalakshmi S and PL Sridevi Sivakami

Abstract:
Seaweeds have gained popularity as neutraceuticals, or functional foods, in the last three decades, since they provide nutritional advantages beyond their macronutrient composition. A study was undertaken to formulate tea using seaweeds in order to enrich the nutrient content of tea as normal tea lacks nutrients. The study's objectives are to formulate tea products using underutilized seaweeds, conduct sensory evaluation and compute nutritive value of the formulated tea products. The tea products formulated were dip tea powder and instant premix tea powder. The sensory evaluation was conducted using 5- point hedonic-rating scale and the nutritive values of the products were computed using Indian Food Composition Table, 2017. The formulated tea products are more in carbohydrates and calcium content and have high amounts of micronutrients like vitamins and minerals from a nutritional standpoint when compared to a standard. Seaweeds, when used in tiny doses, are nutritional powerhouses. Indians are yet to discover the nutritional advantages of seaweeds and seaweeds are yet to be used in Indian diets