Effect of seaweed powder on the quality of the Pineapple-Chili sauce
This study was conducted to produce pineapple-chili sauce mixed with seaweed (Kappaphycus alvarezii) based on the best formulation, to determine nutritional composition of the control and the best formulation and to determine the effect on quality of this product. A total of 3 formulations had been...
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| Format: | Conference or Workshop Item |
| Language: | English |
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2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/25743/1/Effect%20of%20seaweed%20powder%20on%20the%20quality%20of%20the%20Pineapple-Chili%20sauce.pdf |
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| author | Mansoor Abdul Hamid Tan, Pei Shan Mazarina Devi Wolyna Pindi Jahurul Haque Akanda Hasmadi Mamat Fan, Hui Yin |
| author_facet | Mansoor Abdul Hamid Tan, Pei Shan Mazarina Devi Wolyna Pindi Jahurul Haque Akanda Hasmadi Mamat Fan, Hui Yin |
| author_sort | Mansoor Abdul Hamid |
| collection | UMS |
| description | This study was conducted to produce pineapple-chili sauce mixed with seaweed (Kappaphycus alvarezii) based on the best formulation, to determine nutritional composition of the control and the best formulation and to determine the effect on quality of this product. A total of 3 formulations had been developed using different composition of seaweed powder at 2.0%, 2.5%, 3.0% and were undergo sensory evaluation and physicochemical analysis to choose the best formulation. The selected and control samples were then analysed for proximate values. The increasing in seaweed powder composition influenced significantly (p<0.05) the aroma, viscosity, aftertaste and overall acceptability of the sauces. In the physicochemical analysis, increasing in seaweed powder percentage was significantly (p<0.05) influenced positively in the viscosity, syneresis and water activity while it did not affect (p>0.05) the total soluble solids, total acidity and pH. The results of proximate analysis shown the composition of the best formulation was 72.54% moisture content, 23.44 % carbohydrate, 2.70% ash, 0.81% crude fibre, 0.37% crude protein and 0.14 % rude fat showed significantly higher (p<0.05) in ash, crude protein, and crude fibre compared to control. |
| first_indexed | 2024-03-06T03:04:05Z |
| format | Conference or Workshop Item |
| id | ums.eprints-25743 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T03:04:05Z |
| publishDate | 2020 |
| record_format | dspace |
| spelling | ums.eprints-257432020-08-03T01:32:04Z https://eprints.ums.edu.my/id/eprint/25743/ Effect of seaweed powder on the quality of the Pineapple-Chili sauce Mansoor Abdul Hamid Tan, Pei Shan Mazarina Devi Wolyna Pindi Jahurul Haque Akanda Hasmadi Mamat Fan, Hui Yin TX341-641 Nutrition. Foods and food supply This study was conducted to produce pineapple-chili sauce mixed with seaweed (Kappaphycus alvarezii) based on the best formulation, to determine nutritional composition of the control and the best formulation and to determine the effect on quality of this product. A total of 3 formulations had been developed using different composition of seaweed powder at 2.0%, 2.5%, 3.0% and were undergo sensory evaluation and physicochemical analysis to choose the best formulation. The selected and control samples were then analysed for proximate values. The increasing in seaweed powder composition influenced significantly (p<0.05) the aroma, viscosity, aftertaste and overall acceptability of the sauces. In the physicochemical analysis, increasing in seaweed powder percentage was significantly (p<0.05) influenced positively in the viscosity, syneresis and water activity while it did not affect (p>0.05) the total soluble solids, total acidity and pH. The results of proximate analysis shown the composition of the best formulation was 72.54% moisture content, 23.44 % carbohydrate, 2.70% ash, 0.81% crude fibre, 0.37% crude protein and 0.14 % rude fat showed significantly higher (p<0.05) in ash, crude protein, and crude fibre compared to control. 2020 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/25743/1/Effect%20of%20seaweed%20powder%20on%20the%20quality%20of%20the%20Pineapple-Chili%20sauce.pdf Mansoor Abdul Hamid and Tan, Pei Shan and Mazarina Devi and Wolyna Pindi and Jahurul Haque Akanda and Hasmadi Mamat and Fan, Hui Yin (2020) Effect of seaweed powder on the quality of the Pineapple-Chili sauce. In: Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019). https://doi.org/10.2991/assehr.k.200218.006 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Mansoor Abdul Hamid Tan, Pei Shan Mazarina Devi Wolyna Pindi Jahurul Haque Akanda Hasmadi Mamat Fan, Hui Yin Effect of seaweed powder on the quality of the Pineapple-Chili sauce |
| title | Effect of seaweed powder on the quality of the Pineapple-Chili sauce |
| title_full | Effect of seaweed powder on the quality of the Pineapple-Chili sauce |
| title_fullStr | Effect of seaweed powder on the quality of the Pineapple-Chili sauce |
| title_full_unstemmed | Effect of seaweed powder on the quality of the Pineapple-Chili sauce |
| title_short | Effect of seaweed powder on the quality of the Pineapple-Chili sauce |
| title_sort | effect of seaweed powder on the quality of the pineapple chili sauce |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/25743/1/Effect%20of%20seaweed%20powder%20on%20the%20quality%20of%20the%20Pineapple-Chili%20sauce.pdf |
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