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This research investigates the fortification of milk chocolate bars with varying percentages of seaweed flour to enhance health benefits while maintaining taste preferences. The study found that a 5% addition of seaweed flour was most preferred by panelists, achieving favorable scores in appearance, aroma, texture, and taste. Chemical analysis indicated a water content of 2.10% and a dietary fiber content of 8.65% in the chocolate bar with 5% seaweed flour.

Author

Sireeshasenapathi Sireesha Senapathi

Language

EN