Development and characterization of a seaweed snack using Ulva fasciata
- PDF / 389,924 Bytes
- 6 Pages / 595.276 x 790.866 pts Page_size
- 30 Downloads / 181 Views
SHORT COMMUNICATION
Development and characterization of a seaweed snack using Ulva fasciata M. M. Jayakody1 • M. P. G. Vanniarachchy1 • W. L. I. Wijesekara1
Revised: 22 October 2020 / Accepted: 28 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract South Asian region possess an abundant growth of seaweeds. Due to unappealing taste of seaweeds, most South Asians reject seaweed based products in the global market. Thus, the research aims to develop a seaweed snack appealing to the taste of South Asians using Ulva fasciata with the intention of popularizing seaweed consumption in the South Asia. Ulva fasciata samples were collected from Matara, Sri Lanka. Snack was developed by the traditional nori making technique. Flavor is enhanced by ginger oleoresin. The moisture content (%), total fat content (%), protein content (%) and ash content (%) of the unroasted snack was determined according to the AOAC procedures and resulted 12.52 ± 0.48, 0.26 ± 0.042, 19.18 ± 0.53 and 13.91 ± 0.46 respectively. Total carbohydrate content (%) was analyzed according to the Dubois method and recorded as 9.48 ± 0.14. The arithmetic difference was taken to determine the total fibre content (%) which was recorded as 44.64 ± 0.23. The elemental composition of the processed snack was determined by X-ray fluorescence elemental analysis. The results recorded a significantly high content (ppm) of Calcium 13,700 ± 707 in the unroasted snack. As the final outcome a nutritious seaweed snack was developed. Keywords Seaweed snack Ginger oleoresin Ulva fasciata Composition
& M. M. Jayakody [email protected] 1
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
Introduction Seaweeds can be introduced as a valuable marine living resources in the world. From the ancient times, these macro algae have been a source of food, feed and medicine in the east as well as in the west. (Mohammadi et al. 2013). But in South Asian region, seaweeds are an under-utilized abundant natural resource with a good potential to be utilized in the food industry. Though seaweed consumption is not popular in South Asia, edible seaweeds were widely consumed especially in other Asian countries as fresh, dried, or as ingredients in prepared foods (Ratana-arporn and Chirapart 2006). In countries like China, Korea and Japan, usage of seaweeds dated back to 2000 years. In Japan, Porphyra species is used to make ‘‘nori’’. Nori is a dried sheet of seaweed used in the preparation of sushi. In countries like Malaysia and Indonesia seaweeds are widely consumed as fresh salads. The application of seaweeds in the western world was mainly related with nonfood applications. Most people around the world use seaweeds in various forms, including processed dairy, meat, and fruit products as well as domestic commodities like paint, toothpaste, solid air fresheners, cosmetics, and pharmaceutical (Tiwari and Troy 2015). Generally, sea-vegetables are low in caloric
Data Loading...
