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Studies on use of Enteromorpha in snack food

Mamatha, B. S. and Namitha, K. K. and Amudha, Senthil and Smitha, J. and Ravishankar, G. A. (2007) Studies on use of Enteromorpha in snack food. Food Chemistry, 101. pp. 1707-1713.

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Abstract

Seaweeds, also known as sea vegetables, are of nutritional interest, as they are rich in vitamins, minerals and dietary fiber. Enteromorpha compressa (Linnaeus), green seaweed (chlorophyta), which is a rich source of iron and dietary fibre was used as an ingredient in the preparation of Pakoda, a common traditional snack food in India. Pakoda samples showed increases in ash, protein and total dietary fibre contents with increase in Enteromorpha level, accompanied by a nearly fivefold increase in iron content (26.4–126 mg/ 100 g) and fourfold increase in calcium content (30.1–124 mg/100 g). Bioavailability of iron in Enteromorpha, and Pakoda containing 7.5% of Enteromorpha, did not show any difference (55–56%) at pH 7.5 (intestinal condition). But, at pH 1.35 (gastric condition) the bioavailability of iron in Pakoda containing Enteromorpha was found to be slightly higher (27.1%) than that in Enteromorpha. Reducing power (155–222 lg/g) increased as the Enteromorpha level increased from 0% to 15%. But the addition of Enteromorpha was found to decrease free radical-scavenging activity and the total phenol content. Pakoda containing up to 7.5% of Enteromorpha was found to have a sensory quality comparable with that of Pakoda without Enteromorpha.

Item Type: Article
Uncontrolled Keywords: Enteromorpha; Nutrient content; Bioavailability; Pakoda; Sensory profile
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Divisions: Dept. of Biochemistry
Plant Cell Biotechnology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 11:15
Last Modified: 28 Dec 2016 11:17
URI: http://ir.cftri.com/id/eprint/8659

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