Improving Chinese Chives Recipe in Accurate Mixture of Riceberry Flour and Lettuce Seaweed

Abstract

Abstract

        This experimental research developed Chinese chives recipe using riceberry flour enriched with lettuce seaweed. The study had three objectives: (1) to study riceberry flour content in Chinese chives production of 10%, 30% and 50% by weight, evaluated by 50 experts; (2) to examine the recipe developed to add lettuce seaweed at the amount of 0.1, 0.5 and 1.0 percent by weight; and (3) to analyze the quality of microorganisms and nutritional value of the product. The results were (i) the recipe mixture of riceberry flour 30% by weight received the highest overall liking score; (ii) the chives recipe mixture supplemented with lettuce seaweed 1.0% by weight received the highest overall liking score on texture and taste; and (iii) the total number of microorganisms was found at 2.8X103 colonies per 1 gram sample--in line with the community product standards. As for nutritional values, the new recipe developed proved to contain carbohydrates, dietary fiber, beta-carotene, magnesium, zinc, and essential fatty acids, including oleic acid and linoleic acid.

Keywords: Chinese chives, riceberry flour, lettuce seaweed, product development