Effect of processing on the nutrient content of the green alga Scenedesmus acutus.

Subbulakshmi, G. and Becker, W. E. and Venkataraman, L. V. (1976) Effect of processing on the nutrient content of the green alga Scenedesmus acutus. Nutrition Reports International, 14 (5). 581-591, 30 ref..

PDF Nutr Rep Intl 1976 581.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

There was no significant differences in total carbohydrates, proteins, nucleic acids and ether extract between algae which had been drum dried, freeze dried or cooked and sun dried. Starch was lowest in cooked sun dried algae which has a corresponding increase in sugar content. Protein digestibility in vitro was greatest in drum dried algae, 78%, and least in fresh algae, 34%. Available lysine values were similar in the processed algae. Mineral content did not change with processing. There were losses of beta -carotene, thiamin and ascorbic acid during processing; they were greatest in cooked sun dried algae.

Item Type:	Article
Uncontrolled Keywords:	drying
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 29 Microbiological food > 01 Algae
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 11:09
Last Modified:	23 Aug 2021 11:09
URI:	http://ir.cftri.res.in/id/eprint/6550

Actions (login required)

View Item