Quality aspects of some value added seaweed food and functional food products

Fundamental and Applied Agriculture Pub Date : 2019-01-01 DOI:10.5455/FAA.21851

Md. Shirajul Islam Sarkar, M. Kamal, M. M. Hasan, M. Hossain

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引用次数: 2

Abstract

BACKGROUND: Culture of seaweed is expanding globally due to wide range application of seaweeds including human consumption as nutritious food. Despite the availability of naturally occurring seaweeds, utilization is scarcely noticed in Bangladesh. Therefore, some value added seaweed food and functional food products were experimentally manufactured and those products were found to be promising for commercial production. Proximate composition and shelf-life determination by organoleptic evaluation were conducted on four value added seaweed food products; namely, seaweed jelly, soup, ice-cream, curd and two functional food products; namely, seaweed singara, samosa. METHODOLOGY: Crude protein, lipid, moisture and ash content of above mentioned food and functional foods items were analyzed according to standard procedure of AOAC, 2000. To study shelf life, two sets of sample; each set of sample included previously mentioned 4 value added seaweed food items and 2 value added seaweed functional food items stored both in ambient condition and in freezer at -18°C were investigated for 1 month. KEY FINDINGS : Crude protein content of seaweed jelly, soup, ice-cream and curd was 8.71%, 9.04%, 14.96% and 16.60%; lipid content was 6.76%, 12.67%, 10.33% and 1.10%; moisture content was 42.75%, 56.94%, 51.68% and 58.06%; ash content was 19.05%, 16.27%, 8.02% and 9.10%, respectively. Average proximate composition value of seaweed singara, samosa was found respectively as 9.80% and 10.01% crude protein, 6.88% and 6.17% lipid, 32.08% and 27.44% moisture, 13.20% and 10.01% ash. All value added seaweed food and functional food products kept open in ambient condition had a shelf life of not more than three days. Shelf life of seaweed food and functional foods in freezer was at least 1 month. CONCLUSION: Determination of optimum use of seaweeds in product development, spoilage mechanism , development of more new products, effect of these products on human health, seaweed culture technique etc. should be investigated.

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一些高附加值海藻食品和功能性食品的质量问题

背景:由于海藻的广泛应用，包括作为营养食品的人类消费，海藻的培养正在全球范围内扩大。尽管有天然存在的海藻，但在孟加拉国很少注意到其利用情况。因此，我们通过实验生产了一些具有附加值的海藻食品和功能食品，并发现这些产品具有商业化生产的前景。用感官评价法测定了4种海藻增值食品的近似成分和保质期;即海藻果冻、汤、冰淇淋、凝乳等两种功能性食品;也就是海苔，沙摩沙。方法:按照AOAC 2000标准程序对上述食品和功能食品的粗蛋白质、脂肪、水分和灰分含量进行分析。研究保质期，两套样品;每组样品包括前面提到的4种增值海藻食品和2种增值海藻功能食品，在环境条件下和在-18°C冷冻条件下储存1个月。关键发现:海藻冻、海藻汤、海藻冰淇淋和海藻凝乳的粗蛋白质含量分别为8.71%、9.04%、14.96%和16.60%;脂质含量分别为6.76%、12.67%、10.33%和1.10%;含水率分别为42.75%、56.94%、51.68%和58.06%;灰分含量分别为19.05%、16.27%、8.02%和9.10%。粗蛋白质含量分别为9.80%和10.01%，脂肪含量分别为6.88%和6.17%，水分含量分别为32.08%和27.44%，灰分含量分别为13.20%和10.01%。所有海藻增值食品和功能食品在常温下保持开放，保质期不超过3天。海藻类食品和功能食品在冷冻室的保质期至少为1个月。结论:在产品开发中确定海藻的最佳利用、腐坏机理、开发更多的新产品、产品对人体健康的影响、海藻培养技术等方面有待进一步研究。

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

Fundamental and Applied Agriculture

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审稿时长

12 weeks