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Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Prabhasankar, P. and Ganesan, P. and Bhaskar, N. and Hirose, A. and Stephen, Nimishmol and Gowda, Lalitha R. and Hosokawa, M. and Miyashita, K. (2009) Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation. Food Chemistry, 115 (2). pp. 501-508. ISSN 0308-8146

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Wakame (Undaria pinnatifida) is edible seaweed rich in fucoxanthin; whilst, pasta is an important dish from nutritional and gastronomic point of view. Pasta was prepared with wakame as an ingredient at different levels. In vitro antioxidant properties, total phenolic content, fatty acid composition, fucoxanthin and fucosterol contents formed the major bio-functional characteristics analysed. Pasta with 10% wakame was acceptable sensorially. The total phenolic content varied between 0.10 and 0.94mg gallic acid equivalents (GAE)/g, whilst total antioxidant activity varied from 0.16 to 2.14mg ascorbic acid equivalents (AAE)/g, amongst different samples. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and superoxide radical scavenging activities of sensorily acceptable pasta were 7.71% and 4.56%, respectively. The sensorily acceptable pasta had a mild seaweed flavour with taste similar to control pasta, as assessed by panelists. The ratio of n-3 to n-6 fatty acid in seaweed incorporated pasta was 1:3.4 as compared to 1:15.2 in the control. Heat process involved in pasta preparation and cooking did not destroy fucoxanthin. Microstructure studies revealed the enhanced interaction between starch granules and protein matrix in pasta containing seaweeds up to 20%.

Item Type: Article
Uncontrolled Keywords: Wakame Pasta Fucoxanthin Fucosterol Anti-oxidative Microstructure
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Protein Chemistry and Technology
Meat Fish and Poultry Technology
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 09:48
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.res.in/id/eprint/9061

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