Application of seaweed (Kappaphycus alvarezii) in Malaysian food products
Kappaphycus alvarezii is a species of red algae, and one of the most important carrageenan sources for food, cosmetic, and pharmaceutical industries. It is commercially cultivated in the eastern part of Malaysia. Although K. alvarezii is rich in nutrients, it is limited in its integration into Mala...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80710/1/SEAWEED.pdf |
| _version_ | 1825951333112348672 |
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| author | Mohammad, Salma Malihah Mohd Razali, Siti Farhanah Mohamad Rozaiman, Nur Hdayah Nabilah Laizani, Athiah Nabihah Zawawi, Norhasnida |
| author_facet | Mohammad, Salma Malihah Mohd Razali, Siti Farhanah Mohamad Rozaiman, Nur Hdayah Nabilah Laizani, Athiah Nabihah Zawawi, Norhasnida |
| author_sort | Mohammad, Salma Malihah |
| collection | UPM |
| description | Kappaphycus alvarezii is a species of red algae, and one of the most important carrageenan sources for food, cosmetic, and pharmaceutical industries. It is commercially cultivated in the
eastern part of Malaysia. Although K. alvarezii is rich in nutrients, it is limited in its integration into Malaysian food products. Therefore, the present work was conducted to investigate the quality characteristics, sensorial attributes, and antioxidant activity of K. alvarezii in Malaysian food products. Seaweed puree (SP) from K. alvarezii at 10%, 20% and 30% concentrations were prepared in the formulations of fish sausages, flat rice noodles and yellow alkaline noodles. Proximate analysis, physicochemical analysis, microbial count, total phenolic content (TPC), sensory evaluation, and consumer acceptance survey of the formulated food were conducted. The incorporation of K. alvarezii significantly increased the fibre, moisture, and ash content in formulated foods. In addition, the TPC content of K. alvarezii food also significantly increased
up to 42 mg GAE/100 g. The presence of SP in food at higher concentration decreased the microbial counts. Sensory analysis confirmed that only fish sausages added with SP was overall acceptable as compared to control. Based on customer survey, functional foods that are “research proven” were the most preferred. In conclusion, K. alvarezii has the potential to be
incorporated in Malaysian food products and developed as functional food. |
| first_indexed | 2024-03-06T10:28:25Z |
| format | Article |
| id | upm.eprints-80710 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:28:25Z |
| publishDate | 2019 |
| publisher | Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-807102020-10-15T22:42:32Z http://psasir.upm.edu.my/id/eprint/80710/ Application of seaweed (Kappaphycus alvarezii) in Malaysian food products Mohammad, Salma Malihah Mohd Razali, Siti Farhanah Mohamad Rozaiman, Nur Hdayah Nabilah Laizani, Athiah Nabihah Zawawi, Norhasnida Kappaphycus alvarezii is a species of red algae, and one of the most important carrageenan sources for food, cosmetic, and pharmaceutical industries. It is commercially cultivated in the eastern part of Malaysia. Although K. alvarezii is rich in nutrients, it is limited in its integration into Malaysian food products. Therefore, the present work was conducted to investigate the quality characteristics, sensorial attributes, and antioxidant activity of K. alvarezii in Malaysian food products. Seaweed puree (SP) from K. alvarezii at 10%, 20% and 30% concentrations were prepared in the formulations of fish sausages, flat rice noodles and yellow alkaline noodles. Proximate analysis, physicochemical analysis, microbial count, total phenolic content (TPC), sensory evaluation, and consumer acceptance survey of the formulated food were conducted. The incorporation of K. alvarezii significantly increased the fibre, moisture, and ash content in formulated foods. In addition, the TPC content of K. alvarezii food also significantly increased up to 42 mg GAE/100 g. The presence of SP in food at higher concentration decreased the microbial counts. Sensory analysis confirmed that only fish sausages added with SP was overall acceptable as compared to control. Based on customer survey, functional foods that are “research proven” were the most preferred. In conclusion, K. alvarezii has the potential to be incorporated in Malaysian food products and developed as functional food. Universiti Putra Malaysia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80710/1/SEAWEED.pdf Mohammad, Salma Malihah and Mohd Razali, Siti Farhanah and Mohamad Rozaiman, Nur Hdayah Nabilah and Laizani, Athiah Nabihah and Zawawi, Norhasnida (2019) Application of seaweed (Kappaphycus alvarezii) in Malaysian food products. International Food Research Journal, 26 (6). pp. 1677-1687. ISSN 1985-4668; ESSN: 1505-5337 http://mymedr.afpm.org.my/publications/80145 |
| spellingShingle | Mohammad, Salma Malihah Mohd Razali, Siti Farhanah Mohamad Rozaiman, Nur Hdayah Nabilah Laizani, Athiah Nabihah Zawawi, Norhasnida Application of seaweed (Kappaphycus alvarezii) in Malaysian food products |
| title | Application of seaweed (Kappaphycus alvarezii) in Malaysian food products |
| title_full | Application of seaweed (Kappaphycus alvarezii) in Malaysian food products |
| title_fullStr | Application of seaweed (Kappaphycus alvarezii) in Malaysian food products |
| title_full_unstemmed | Application of seaweed (Kappaphycus alvarezii) in Malaysian food products |
| title_short | Application of seaweed (Kappaphycus alvarezii) in Malaysian food products |
| title_sort | application of seaweed kappaphycus alvarezii in malaysian food products |
| url | http://psasir.upm.edu.my/id/eprint/80710/1/SEAWEED.pdf |
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