Sweetened and Salted Sea Cucumber Biscuits

These products are potential substitutes for commercially available biscuit products which are being served to satisfy the palate of consumers. Unlike ordinary biscuits, sea cucumber biscuits are nutritious snack foods for hypertensive patients.

Quality attributes of sea cucumber biscuits (sweetened and salted) were generally acceptable in terms of flavor and odor. Both flavored biscuits could last for two weeks when stored at room temperature. The storage life of the product is prolonged for one month when kept at refrigerated temperature.

Market Potential

The nutritional quality of the biscuits is best for kids and would cater to the preference of health conscious people especially those stricken with high blood. This nutritious product is an addition to the variety of healthy snack foods in the local and export market. Packaging is 100gms/pack.

Sweetened Sea Cucumber Biscuit

Ingredients:

  • 1 c flour
  • 1/2 c sugar
  • 1 T baking powder
  • 1/4 c cooked sea cucumber, chopped/ground
  • 1/4 c butter
  • 1/3 c milk
  • 1/4 c cocoa powder, unsweetened

Procedure

Sift all dry ingredients and mix together. Alternately add the previous ground/chopped sea cucumber with shortening until mixture resembles coarse crumbs. Add milk and mix thoroughly. Put dough on a liglhtly floured surface and cut using a biscuit molder. Bake on a greased cookie sheet at 350°F for 10 minutes.

Salted Sea Cucumber Biscuit

Ingredients:

  • 1 c flour
  • 2 T sugar
  • 1 T baking powder
  • 1/4 c cooked sea cucumber, chopped/ground
  • 1/4 c butter
  • 1/3 c milk
  • 1/8 t iodized salt

Procedure

Sift all dry ingredients. Mix. Alternately add the previous chopped/ground sea cucumber and shortening until mixture resembles coarse crumbs. Ad milk and mix thoroughly. Put dough on a lightly floured surface and cut using a biscuit molder. Bake on a greased cookie sheet at 350°F for 10 minutes.

source: DOST, BFAR

Leave a Reply

Your email address will not be published. Required fields are marked *