Exploitation of Seaweed Functionality for the Development of Food Products

Kumar, Anuj; Hanjabam, Mandakini Devi; Kishore, Pankaj; Uchoi, Devananda; Panda, Satyen Kumar; Mohan, Chander; Chatterjee, Niladri Sekhar; Zynudheen, A.A.; Ravishankar, C.N.

doi:10.1007/s11947-023-03023-2

Cited by 14 publications

(10 citation statements)

References 136 publications

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“…The culmination of this research trajectory is seen in recent innovative applications, particularly in crepe production, where the emphasis is on optimizing flavor, texture, and consumer appeal [41]. This historical research progression sets the stage for the current study's focus on employing Eucheuma Cottonii in crepe production [42], showcasing its relevance and novelty in the field [43].…”

Section: Review Of Related Literaturementioning

confidence: 94%

“…Due to safety concerns, people have a particular preference for functional foods that contain natural active ingredients [6]. Given that marine foods, particularly seaweeds, are the richest source of nutrients and are therefore beneficial to diet and health [7] and have economic value for the food industry, they are strongly advised to be used in commercial functional foods [8].…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Characteristics and Applications of Eucheuma Cottonii Seaweed Flour in Crepe Production

Alavazo

2024

AIR

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These days, people eat to focus on their hunger, meet their nutritional needs, and lower their risk of illness. People are conscious of nutritional facts. Individuals are beginning to read the ingredients listed on every food product they purchase and see if it's good for their health. A wide range of food products that compromise diet benefits and health and provide basic nourishment has been developed in response to public demand. Until now, very little research has been done on substituting Eucheuma cottonii (E. cottonii) powder for wheat flour to make crepes. Crepe is a dessert that is filled with many kinds of mixtures. Seaweed has a relatively high nutritional fiber content and is high in carbohydrates. Seaweed's economic and practical worth can be raised by turning Eucheuma cottonii seaweed into flour to substitute wheat flour for crepe. Consequently, the current study's objectives were to create a seaweed crepe recipe using powdered seaweed and assess the effects of E. cottonii powder on the physical and chemical qualities of biscuits, such as their texture profile, proximate analysis, sensory attributes, and physical characteristics. The same ingredients used in preparing homemade crepes were also used in the seaweed crepe recipe. Nevertheless, more of Eucheuma cottonii (E. cottonii varies the ingredients' amount and ratio, including cottony seaweed powder. Significant changes were made to the physicochemical properties of the crepe formulation by adding powdered seaweed. Adding seaweed flour to the crepe's recipe also impacted the crepe's appearance, taste, consistency, sweetness, and aroma. This study aims to investigate the culinary potential of seaweed flour and offer a nutrient-rich substitute for regular crepe flour.

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Section: Review Of Related Literaturementioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Exploring the Characteristics and Applications of Eucheuma Cottonii Seaweed Flour in Crepe Production

Alavazo

2024

AIR

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“…Seaweeds, or macroscopic alga, are nutrient-dense marine organisms [14]. Based on the colour pigments used for photosynthesis, seaweeds are classified as green (Chlorophyta), brown (Phaeophyta), red (Rodophyta), and blue-green algae [15,16]. Underutilized, reasonably priced, and sustainable Seaweed is a rich source of prebiotics such as polysaccharides and polyphenols [17].…”

Section: Chemical Composition Of the Seaweedmentioning

confidence: 99%

“…It's also notable that fucoidan, a substance produced from brown Seaweed, enhanced the nutritional value of the Yoghurt without detracting from its organoleptic properties. Seaweed-enriched Yoghurt was shown to have a 15-day shelf life at 5°C [15].…”

Section: Functional Properties Of Seaweedmentioning

confidence: 99%

Seaweed as a functional ingredient and emulsifier in dairy processing

Rifky,

Abdusalomova,

Dissanayake

et al. 2024

BIO Web Conf.

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In response to customer demand for a balanced and healthful diet, there is a growing trend in manufacturing innovative dairy products enhanced with plant ingredients with particular pharmacological qualities. Yoghurt is a dairy product that is becoming increasingly popular among consumers since it is a great way to absorb functional food elements like probiotics, prebiotics, and antioxidants. It’s critical to increase public awareness of the health hazards associated with yoghurt use in addition to adding affordable, nutrient-dense functional additives to Yoghurt. Due to their high nutritional content and potential health benefits, algae have long been utilized as a food source. However, rising interest is in using them as enrichment components in manufacturing new foods. Consequently, this paper draws attention to the potential of Seaweed in manufacturing yoghurt, as shown in current scientific literature. However, more research needs to be done on adding seaweed components to Yoghurt, which is considered safe for human ingestion and has undergone clinical testing. We hope this study will raise awareness about the need for more research to address the growing demand for Yoghurt.

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“…Sementara itu, kandungan vitamin C pada formula F3 per 100 gram lebih tinggi dibandingkan formula F0. Penambahan tepung rumput laut diduga berkontribusi pada peningkatan kadar vitamin C. Rumput laut dikenal sebagai sumber vitamin dan mineral yang baik, termasuk vitamin C, yang dapat memberikan manfaat gizi tambahan (Kumar et al, 2023).…”

Section: Analisis Kadar Protein Dan Vitamin Cunclassified

Analisis Daya Terima, Kadar Protein Dan Vitamin C Nuget Ikan Bandeng Dengan Penambahan Tepung Rumput Laut Sebagai Camilan Untuk Meningkatkan Imunitas Tubuh

Nur azizah,

Syamsul,

Yusuf

et al. 2023

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Ikan bandeng dan rumput laut yang mudah mengalami kerusakan dapat diolah menjadi makanan beku cepat saji yang sehat berupa nuget. Nuget merupakan makanan padat yang banyak disukai mulai dari anak-anak, remaja, dewasa hingga lansia. Penelitian ini bertujuan untuk menganalisis daya terima, kadar protein, vitamin C nuget ikan bandeng yang ditambahkan dengan tepung rumput laut. Penelitian eksperimental ini merupakan pre-experimental design dengan jenis penelitian one-shot case study. Analisis data untuk mencari hasil tertinggi dari uji daya produk menggunakan uji Kruskal-Wallis dengan uji lanjut Mann-Whitney. Hasil uji daya terima nuget terhadap aspek warna yang paling banyak disukai dengan kategori kuning keemasan adalah F3 sebesar 68,9%, aspek aroma paling banyak disukai dengan kategori sedikit harum adalah F2 sebesar 63,9%, aspek rasa paling banyak disukai dengan kategori gurih adalah F2 sebesar 59%%, serta aspek tekstur paling banyak disukai dengan kategori lembut adalah F2 sebesar 68,9%. Hasil analisis data menunjukkan adanya perbedaan yang signifikan diantara perlakuan penambahan tepung rumput laut pada nuget baik dari aspek warna, aroma, rasa dan tekstur. Secara keseluruhan, nuget ikan bandeng yang ditambahkan tepung rumput laut yang memiliki daya terima cukup baik dengan nilai tertinggi adalah F3 dengan nilai rata-rata sebesar 64,13. Kandungan protein F3 dalam 100 gram sebesar 12,66% lebih rendah dibandingkan F0 sebesar 14,26%, sedangkan kandungan vitamin C F3 dalam 100 gram sebesar 8,72 mg lebih tinggi dibandingkan F0 sebesar 4,91 mg. Kata kunci: Daya Terima, Nuget, Protein, Vitamin C Milkfish and seaweed, perishable food, can be processed into healthy fast food like frozen nuggets. Nuggets are a popular solid food enjoyed by many individuals, from children and teenagers to adults and older people. This study analyzed the acceptability, protein content, and vitamin C levels of milkfish nuggets supplemented with seaweed flour. The research design employed was a pre-experimental one-shot case study type design. The Kruskal-Wallis test with the Mann-Whitney posthoc test was used to determine the optimal treatment yielding the highest results for data analysis. The results of the acceptability test for the nuggets indicated that the color aspect most preferred by the participants was a golden yellow shade, with F3 achieving 68.9%. Regarding aroma, the slightly fragrant category received the highest preference, with F2 scoring 63.9%. The tasty variety was the most favored for taste, with F2 achieving 59%. Regarding texture, the soft type was the most preferred, with F2 scoring 68.9%. Data analysis revealed significant differences between the treatments involving the addition of seaweed flour to the nuggets, encompassing color, aroma, taste, and texture aspects. Overall, milkfish nuggets supplemented with seaweed flour exhibited fairly good acceptability, with F3 attaining the highest average score of 64.13. The protein content of F3 per 100 grams was 12.66%, lower than F0, which measured 14.26%. On the other hand, the vitamin C content of F3 per 100 grams was 8.72 mg, higher than F0, which measured 4.91 mg. Keywords: Acceptance Test, Nuggets, Protein, Vitamin C

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Exploitation of Seaweed Functionality for the Development of Food Products

Cited by 14 publications

References 136 publications

Exploring the Characteristics and Applications of Eucheuma Cottonii Seaweed Flour in Crepe Production

Exploring the Characteristics and Applications of Eucheuma Cottonii Seaweed Flour in Crepe Production

Seaweed as a functional ingredient and emulsifier in dairy processing

Analisis Daya Terima, Kadar Protein Dan Vitamin C Nuget Ikan Bandeng Dengan Penambahan Tepung Rumput Laut Sebagai Camilan Untuk Meningkatkan Imunitas Tubuh

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