Studies on Development and Storage Stability of Instant Spice Adjunct Mix from Seaweed (Eucheuma)
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/9900/
jfst-163-11 |
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| Title |
Studies on Development and Storage Stability of Instant Spice Adjunct Mix from Seaweed (Eucheuma)
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| Creator |
Amudha, Senthil
Mamatha, B. S. Prema, Viswanath Bhat, K. K. Ravishankar, G. A. |
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| Subject |
06 Preservation and Storage
18 Processed foods 01 Algae |
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| Description |
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.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9900/1/Jl_of_food_sci_tech_2011_5.pdf
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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