Characteristics profile and development of white salted seaweed noodles

Kohilavani Ramalingam (2005) Characteristics profile and development of white salted seaweed noodles. Universiti Malaysia Sabah. (Unpublished)


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Noodles are the staple foods for many Asian people. Therefore, it is of great interest to produce high quality noodles by using domestic raw materials. Previous study concluded that the starch of the wheat flour is the most important component affecting the quality wheat noodle. However in this study the usage of seaweed powder which contains hydro colloid properties was found to influent the physical and mechanical properties of the seaweed noodle. Further the white salted seaweed noodle was developed to study the effect' of the seaweed powder on noodle development based on wheat noodle. The percentage of seaweed powder used to develop the seaweed noodle was from 0% to 50%. Six samples with diverse Rapid Visco Analyzer (RVA) pasting characteristic were evaluated for their physicochemical characteristic relative to their suitability for making seaweed noodle. Formulation F4 with the ratio of SW:WF (30:70) showed the best physicochemical characteristic. Tensile strength was 37.5 ± 2.9 MPa and this showed that formulation F4 exhibit a higher tensile strength. This formulation showed desired physical properties with higher cooking yield and low cooking loss. The solubility for the seaweed noodle increased with the increased of seaweed powder components. Formulation F4 also showed moderate level of water absorption. Formulation F4 was the most accepted product selected based on hedonic sensory with total mean score of 5.13 ± 1.33. Proximate analysis showed that the seaweed noodle contains 0.34 ± 0.02% moisture content 12.24 ± 0.03% protein/ 11.49 ± 0.02% ash, 9.32 ± 0.04% fat 2.31 ± 0.02% fiber and 75.00 ± 0.00%. carbohydrate. Microbiological test indicated that the sample was free from microbial growth. This shown that this seaweed noodle was a successful product.

Item Type: Academic Exercise
Keyword: noodle, seaweed, white salted, nutrient, product
Subjects: T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department: SCHOOL > School of Food Science and Nutrition
Date Deposited: 16 Aug 2013 10:20
Last Modified: 23 Oct 2017 15:28

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