Chemical composition and sensory properties of Caulerpa racemosa seaweed yellow noodle

  • Authors

    • Aziani Ahmad
    • Zamzila Zainol
    • Zaibunnisa Abdul Haiyee
    • Norakma Mohd Nor
    • Nazatul Nazihah Mohamad Nizam
    • . .
    https://doi.org/10.14419/ijet.v7i4.29638
  • Caulerpa Racemosa, Seaweed, Yellow Noodles, Proximate Analysis, Sensory.

  • Abstract

    Chemical composition and sensory properties of the dried Caulerpa racemosa collected from Port Dickson were determined. Addition of Caulerpa racemosa as an ingredient will enhance the nutritional composition of yellow noodle. In this study, the wheat flour that was used for the preparation of the noodles was partially substituted with the 20 g, 40 g and 60 g dried Caulerpa racemosa powder. The addition of Caulerpa racemosa powder in noodle increase the lipid and ash contents significantly (p<0.05). The lipid content was range from 2.24% d.w. to 8.2% d.w. The ash content was from 0.14% d.w. to 1.7% d.w. However, there were no significant different between original noodle and Caulerpa racemosa noodles in terms of moisture and protein contents. Noodle with addition of 20 g Caulerpa racemosa has mild seaweed flavour, aromatic odor, have a soapy texture, attractive appearance and acceptable sensory. All the sensory parameters scored higher than 5, which mean the average acceptance of noodle with 20 g of Caulerpa racemosa is good. Therefore, the noodle with 20 g seaweed replacement is recommended to be applied for nutritional and taste enhancement.

     

     

  • References

    1. [1] Ahmed, E.M. (2012). Malaysia’s foof manufacturing industries productivity determinants. Journal of Modern Economy. Vol. 3, 2012, pp. 444-453. https://doi.org/10.4236/me.2012.34057.

      [2] Winger, R. & Wall, G. (2006). Food product innovation: a background paper. Agricultural and Food Engineering Working Document. Food and Agriculture Organization of The United Nations Rome, 2006. 26 p. Available online: http://www.fao.org/docrep/016/j7193e/j7193e.pdf.

      [3] Hurst, W. C., Tybor, P. T., Reynolds, A. E. & Schuler, G. A. (2010). Quality control: a model program for the food industry. University of Georgia Cooperative Extension Buletin 997. Pp. 1-6.

      [4] Food Agriculture and Organization. (2009). How to feed the world in 2050. Insights from an expert meeting at FAO, 2050(1), pp 1-35.

      [5] Fischer, A. R. H. (2016). Consumer behavior and food science. Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.03335-7.

      [6] Gómez-Ordónez, E., Jiménez-Escrig, A. & Rupérez, P. (2014). Bioactivity of sulfated polysaccharides from the edible red seaweed Mastocarpus stellatus. Bioactive Carbohydrates and Dietary Fibre, 3(1), 29-40. https://doi.org/10.1016/j.bcdf.2014.01.002.

      [7] Kilinç, B., Cirik, S., Turan, G., Tekogul, H. & Koru, E. (2013). Seaweeds for food and industrial applications. University Fisheries Faculty, Department of Aquaculture Algae Culture Laboratory, Bornova, Izmir, Turkey. https://doi.org/10.5772/53172.

      [8] McHugh, D. J. (2003). A guide to the seaweed industry. FAO Fisheries Technical Paper.

      [9] Jiménez-escrig, A, & Sánchez-muniz, F. J. (2000). Dietary fibre from edible Sea†weeds:Chemical structure, physicochemical properties and effects on cholesterol metabolism, Nutrition Research, 20, 585-598. https://doi.org/10.1016/S0271-5317(00)00149-4.

      [10] Schimid, D., Cornelia, S. & Fred, Z. (2004). UV-A sunscreen from red algae for protection against premature skin aging. Cosmetics. 139-143.

      [11] Novaczek, I. (2001). A guide to the common and edible and medicinal sea plants of the Pacific Island, University of South Pacific, 40 pp.

      [12] Lim, S., Ng, P., Tan, L., & Chin, W. Y. (1994). Rhythm of the sea: the life and times of labrador beach. Division of Biology, School of Science, Nanyang Technological University and Department of Zoology, the National University of Singapore. 160 pp.

      [13] Mwangi, I. W. & Ngila, J. C. (2012). Removal of heavy metals from contaminated water using ethylenediamine-modified green seaweed (Caulerpa serrulata). Physics and Chemistry of the Earth. 50-52, 111-120 pp. https://doi.org/10.1016/j.pce.2012.08.015.

      [14] Food Agriculture and Organization. (2008). A review on culture, production and use of Spirulina as food for humans and feeds. FAO Fisheries and Aquaculture Circular No. 1034 (Vol. 1034).

      [15] Regunathan, C. & Wesley, S. G. (2006). Pigment deficiency correction in shrimp broodstock using Spirulina as a carotenoid source. Aquaculture Nutr. 12, 425-432 pp. https://doi.org/10.1111/j.1365-2095.2006.00444.x.

      [16] Singh, S. Kate, B. N., Banarjee, U. C. (2005). Bioactive compounds from Cyanobacteria and microalgae: an overview. Crit Rev Biotechnol, 25:73-95. https://doi.org/10.1080/07388550500248498.

      [17] Ku, C. S., Yang, Y., Park, Y. & Lee, J. (2013). Health benefits of blue-green algae: prevention of cardiovascular disease and nanoalcoholic fatty liver disease. Journal of Medicinal Food, Vol. 16, No. 2, 103-111 pp. https://doi.org/10.1089/jmf.2012.2468.

      [18] AOAC. (2012). Official methods of analysis of AOAC international. 19th edition. AOAC International, Gaithersburg, Marylang, USA.

      [19] Bligh, E. G. & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917 pp. https://doi.org/10.1139/o59-099.

      [20] Halimah, S. N., Suryani, R. A., Wijayanti, S. W., Panestu, R.A., Dewi, G. D. & Romadhan. (2016). Fortification seaweed noodles [Euchema cottonii (Weber-van Bosse, 1913)] with nano-calcium from bone catfish [Clarias batrachus {Linnaeus, 1758)]. Aquatic Procedia (7), 221-225 pp. https://doi.org/10.1016/j.aqpro.2016.07.030.

      [21] Keyimu, X. G. (2013). The effects of using seaweed on the quality of asian noodle. J. Food Process Techno. 4, 3. https://doi.org/10.4172/2157-7110.1000216.

      [22] Kim, L. L. & Siang, N. C. (1994). Training manual on fish quality preservation. Marine Fisheries Research Department, 43-44.

      [23] Kumar, M., Gupta, V., Kumari, P., Reddy, C. R. K. & Jha, B. (2011). Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds. Journal of Food Composition and Analysis. 24, 270-278 pp. https://doi.org/10.1016/j.jfca.2010.07.007.

      [24] Ahmad, F., Sulaiman, M. R., Saimon, W., Yee, C. F. & Matanjun, P. (2012). Proximate compositions and total phenolic contents of selected edible seaweed from Semporna, Sabah, Malaysia. School of Food Science and Nutrition.

      [25] Bhuiyan, K. A., Qureshi, S., Mustafa Kamal, A. H., Aftabuddin, S., Siddique, A. M. (2016). Proximate chemical composition of sea grapes Caulerpa racemosa (J. Agardh, 1873) collected from a Sub-Tropical Coast. Virol-mycol 5, 158. https://doi.org/10.4172/2161-0517.1000158.

      [26] Tan, T. C., Phattanawiboon, T. & Easa, A. M. (2015). Quality, textural, and sensory properties of yellow alkaline noodles formulated with salted duck egg white. Journal of Food Quality. https://doi.org/10.1111/jfq.12203.

      [27] Chang, H. C., and Wu, L. C. (2008). Texture and quality properties of chinese fresh ess noodles formulated with green seaweed (Monostroma nitidum) powder. Journal of Food Science. 73, 8. https://doi.org/10.1111/j.1750-3841.2008.00912.x.

      [28] Omeira, G. C., Umeji, O. F. And Obasi, N. E. (2014). Acceptability of noodles oroduced from blends of wheat acha and soybean composite flours. Nigerian Food Journal. https://doi.org/10.1016/S0189-7241(15)30093-X.

      [29] Vasanthan, T. And Hoover, R. (1992). A comparative study of the composition of lipidsassociated with starch granules from various botanical sources. Food Chemistry, 43(1), 19-27 pp. https://doi.org/10.1016/0308-8146(92)90236-U.

  • Downloads

  • How to Cite

    Ahmad, A., Zainol, Z., Abdul Haiyee, Z., Mohd Nor, N., Nazihah Mohamad Nizam, N., & ., . (2018). Chemical composition and sensory properties of Caulerpa racemosa seaweed yellow noodle. International Journal of Engineering & Technology, 7(4), 6670-6672. https://doi.org/10.14419/ijet.v7i4.29638

    Received date: 2019-07-14

    Accepted date: 2019-07-14