Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta

被引：1
|
作者：
Pandi, Ganesan [1 ,3 ]
Sakthivel, Devadharshini [1 ]
Rathnakumar, Kolanthaivadivelu [2 ]
机构：
[1] Tamil Nadu Dr J Jayalalithaa Fisheries Univ, Fisheries Coll & Res Inst, Thoothukudi, India
[2] Tamil Nadu Open Univ, Chennai, India
[3] Tamil Nadu Dr J Jayalalithaa Fisheries Univ, Dept Fish Proc Technol, Fisheries Coll & Res Inst, Thoothukudi, Tamil Nadu, India
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2023年 / 32卷 / 04期
关键词：
Seaweed; pasta; polyphenols; nutrition; antioxidant properties; ANTIOXIDANT PROPERTIES; AMINO-ACIDS; FATTY-ACIDS; SEA GRAPES; QUALITY; PROTEIN; CHAIN; MICROSTRUCTURE; FRACTIONS; PRODUCTS;
D O I：
10.1080/10498850.2023.2234922
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the study is to incorporate seaweed powder (Caulerpa racemosa) at different percentages in pasta. The increasing level of seaweed in pasta increases the nutritional composition compared to control pasta. In seaweed incorporated pasta, FTIR analysis confirms the enrichment of seaweed polyphenols due to the presence of functional group in the wavenumber 3761.81 cm-1 and the microstructure studies exhibited a better protein starch network. Phenolic content and DPPH radical scavenging activity are also found to be enhanced. Sensorily, the 5% seaweed powder incorporated pasta was well accepted, with high amino acid and fatty acid contents, and high antioxidant properties.
引用
收藏
页码：475 / 488
页数：14
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