Application of seaweed (Kappaphycus alvarezii) in Malaysian food products

A. N. Laizani, . and S. F. Mohd Razali, . and Norhasnida Zawawi, . and Salma Malihah Mohammad, . and N. H. N. Mohamad Rozaiman, . Application of seaweed (Kappaphycus alvarezii) in Malaysian food products. pp. 1677-1687. ISSN 0116-6514

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/03%20-...

Abstract

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.

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Item Type:	Article
AGROVOC Term:	Seaweeds
AGROVOC Term:	Kappaphycus alvarezii
AGROVOC Term:	Red algae
AGROVOC Term:	Food processing
AGROVOC Term:	Food products
AGROVOC Term:	Sausages
AGROVOC Term:	Noodles
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Microbiological analysis
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8749

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