Studies on use of Enteromorpha in snack food

• Published in: Food 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
• Language: English
• 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

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...