Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI:10.1080/10498850.2023.2234922

G. Pandi, Devadharshini Sakthivel, K. Rathnakumar

引用次数: 0

Abstract

ABSTRACT The aim of the study is to incorporate seaweed powder (Caulerpa racemosa) at different percentages in pasta. The increasing level of seaweed in pasta increases the nutritional composition compared to control pasta. In seaweed incorporated pasta, FTIR analysis confirms the enrichment of seaweed polyphenols due to the presence of functional group in the wavenumber 3761.81 cm−1 and the microstructure studies exhibited a better protein starch network. Phenolic content and DPPH radical scavenging activity are also found to be enhanced. Sensorily, the 5% seaweed powder incorporated pasta was well accepted, with high amino acid and fatty acid contents, and high antioxidant properties.

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海藻（Caulperpa racemosa）意大利面的理化、生物功能、结构、感官和烹饪特性

摘要本研究的目的是在面食中加入不同比例的海藻粉(Caulerpa racemosa)。与对照面食相比，面食中海藻含量的增加增加了营养成分。FTIR分析证实，在海藻加入的面食中，由于波数为3761.81 cm−1的官能团的存在，海藻多酚富集，微观结构研究显示出更好的蛋白质淀粉网络。酚含量和清除DPPH自由基的能力也有所提高。在感官上，5%海藻粉掺入面食具有较高的氨基酸和脂肪酸含量，抗氧化性能好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.

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