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Studies on Development and Storage Stability of Instant Spice Adjunct Mix from Seaweed (Eucheuma)

Amudha, Senthil and Mamatha, B. S. and Prema, Viswanath and Bhat, K. K. and Ravishankar, G. A. (2011) Studies on Development and Storage Stability of Instant Spice Adjunct Mix from Seaweed (Eucheuma). Journal of Food Science and Technology, 48 (6). pp. 712-717.

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Abstract

Seaweed is a macroscopic marine algae which has been used as human food since ancient times. Food values of seaweed are mainly due to significant amounts of protein, vitamin, mineral, trace elements and dietary fibre apart from substances of antibiotic nature. In this study edible red seaweed Eucheuma (Kappaphycus alvarezzi), was used as an ingredient in the preparation of spice adjunct. Functional properties such as soluble solids, waterholding capacity, oil holding capacity and swelling capacity of Eucheuma were studied. Steamed Eucheuma powder was added at levels of 15, 20 and 25% in the preparation of spice adjunct. Sensory analysis and consumer acceptability study of spice adjunct showed that the incorporation of Eucheuma upto 20% had high acceptability. Spice adjunct containing 20% Eucheuma had 6.2% moisture, 22.2% ash, 29.2% fat, 10.0% protein, 9.4% crude fibre and 23% carbohydrates. Based on equilibrium relative humidity studies metallized polyester was selected as the packaging material. Storage studies indicated that metallized polyester provided a shelf life of 120 days at both the ambient and accelerated conditions.

Item Type: Article
Uncontrolled Keywords: Seaweed Eucheuma Spice adjunct Sensory Sorption
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 18 Processed foods
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Divisions: Food Safety Analytical Quality Control Lab
Plant Cell Biotechnology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Feb 2011 04:36
Last Modified: 05 Oct 2018 06:54
URI: http://ir.cftri.com/id/eprint/9900

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