Studies on use of Enteromorpha in snack food

Seaweeds, also known as sea vegetables, are of nutritional interest, as they are rich in vitamins, minerals and dietary fiber. Enteromorpha compressa (Linnaeus), green seaweed ( chlorophyta), which is a rich source of iron and dietary fibre was used as an ingredient in the preparation of Pakoda, a c...

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Bibliographic Details
Published inFood chemistry Vol. 101; no. 4; pp. 1707 - 1713
Main Authors Mamatha, B.S., Namitha, K.K., Senthil, Amudha, Smitha, J., Ravishankar, G.A.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 2007
Subjects
antioxidant activity
ash content
Bioavailability
calcium
Chlorophyta
dietary fiber
edible seaweed
Enteromorpha
Enteromorpha compressa
food composition
food quality
ingredients
iron
nutrient availability
Nutrient content
nutritive value
Pakoda
phenolic compounds
protein content
reducing agents
Sensory profile
sensory properties
snack foods
India
Sensory profile
Enteromorpha
Bioavailability
Nutrient content
Pakoda
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Summary:Seaweeds, also known as sea vegetables, are of nutritional interest, as they are rich in vitamins, minerals and dietary fiber. Enteromorpha compressa (Linnaeus), green seaweed ( chlorophyta), which is a rich source of iron and dietary fibre was used as an ingredient in the preparation of Pakoda, a common traditional snack food in India. Pakoda samples showed increases in ash, protein and total dietary fibre contents with increase in Enteromorpha level, accompanied by a nearly fivefold increase in iron content (26.4–126 mg/100 g) and fourfold increase in calcium content (30.1–124 mg/100 g). Bioavailability of iron in Enteromorpha, and Pakoda containing 7.5% of Enteromorpha, did not show any difference (55–56%) at pH 7.5 (intestinal condition). But, at pH 1.35 (gastric condition) the bioavailability of iron in Pakoda containing Enteromorpha was found to be slightly higher (27.1%) than that in Enteromorpha. Reducing power (155–222 μg/g) increased as the Enteromorpha level increased from 0% to 15%. But the addition of Enteromorpha was found to decrease free radical-scavenging activity and the total phenol content. Pakoda containing up to 7.5% of Enteromorpha was found to have a sensory quality comparable with that of Pakoda without Enteromorpha.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2006.04.032
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.04.032