The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet

Seaweed (Kappaphycus alvarezii), which can be locally found in Sabah, East Malaysia, was used to develop seaweed sorbet. Seaweed powder was incorporated into sorbet mixes at different percentages (0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0%). The seaweed sorbet contents were found to be low in fat (0...

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Main Author:	Liyana Mohammed
Format:	Thesis
Language:	English English
Published:	2016
Subjects:	TX341-641 Nutrition Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/39030/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/39030/2/FULLTEXT.pdf
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spelling	my-ums-ep.390302024-07-04T06:12:47Z The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet 2016 Liyana Mohammed TX341-641 Nutrition. Foods and food supply Seaweed (Kappaphycus alvarezii), which can be locally found in Sabah, East Malaysia, was used to develop seaweed sorbet. Seaweed powder was incorporated into sorbet mixes at different percentages (0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0%). The seaweed sorbet contents were found to be low in fat (0.12 to 0.16%), protein (0.07% to 0.26%), crude fiber (0.81% to 2.61%), ash (0.11% to 0.62%) and high moisture value (83.87% to 79.55%). %). Mineral content detected in the control sorbet was sodium (0.005), potassium (23.735), calcium (3.434), magnesium (1.144), copper (0.008) and zink (0.001) mg in 100g sample. Sorbet with seaweed powder was found to have sodium (14.680 to 38.052), potassium (96.382 to 237.726), calcium (19.954 to 49.417), magnesium (11.421 to 34.515), copper (0.013 to 0.202) and zink (0.023 to 2.275) mg in 100g sample. The BIB ranking test showed that sorbet with 0.5%, 1.0% and 1.5% seaweed powder was the most favorable sorbet. Hedonic test on sorbet attribute such as colour, aroma, body, texture, seaweed taste, flavor, after taste, melting, balanced taste and overall acceptance found that there was no significant difference at p<0.05 between sorbet containing 0.5%, 1% and 1.5% seaweed powder. The increase of seaweed powder into sorbet resulted in a significant increment (p<0.05) of viscosity and hardness; on the contrary it decreased the overrun value. The first dripping time and complete melting time prolonged as the percentage of seaweed powder increased. For the total phenolic content on the seaweed sorbet, the values ranged from 0.05 to 0.14 mg PGE/g dry extract (water extraction) and 0.41 to 1.33 mg PGE/g dry extract and the control sorbet was 0.03 mg PGE/g dry extract (water extraction) and 0.17 mg PGE/g dry extract (ethanol extraction). FRAP value for water extraction of seaweed sorbet and control sorbet ranged from 5.67 to 7.89 mM ferric reducing to ferrous in 1 mg of dry extract which was higher compared to the control sorbet at 3.85 mM ferric reducing to ferrous in 1 mg of dry extract respectively. Meanwhile, for ethanolic extract, seaweed sorbet and control sorbet were found to have 9.06 to 7.89 mM ferric reducing to ferrous in 1 mg of dry extract and 3.85 mM ferric reducing to ferrous in 1 mg of dry extract, respectively. Control sorbet, sorbet with 0.5% and 4% seaweed powder recorded an IC50 value of 127.27 mg/ml, 84.38 mg/ml and 48.39 mg/ml respectively. The pH, yeast and mold test for the control and seaweed sorbet during storage showed no significant deterioration within the storage period; however, the total plate count showed a significant decreasing count from day 0 to month 6. Paired comparison test showed the sorbet with 1.5% seaweed powder scored better than the sorbet with 1% seaweed powder in terms of colour, aroma, texture, seaweed taste, sweetness and balanced taste to its reference sample. The majority which was 82.41% from 199 consumers were wiling to purchase this product while 7.59% were not willing to purchase and 10.05% were not sure on purchasing the product. In conclusion, the seaweed powder from Kappaphycus alvarezii had improved the sorbet on nutritional and textural physical values as compared to the control sorbet and therefore could be potentially commercialized in the market. 2016 Thesis https://eprints.ums.edu.my/id/eprint/39030/ https://eprints.ums.edu.my/id/eprint/39030/1/24%20PAGES.pdf text en public https://eprints.ums.edu.my/id/eprint/39030/2/FULLTEXT.pdf text en validuser masters Universiti Malaysia Sabah Fakulti Sains Makanan dan Pemakanan
institution	Universiti Malaysia Sabah
collection	UMS Institutional Repository
language	English English
topic	TX341-641 Nutrition Foods and food supply
spellingShingle	TX341-641 Nutrition Foods and food supply Liyana Mohammed The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet
description	Seaweed (Kappaphycus alvarezii), which can be locally found in Sabah, East Malaysia, was used to develop seaweed sorbet. Seaweed powder was incorporated into sorbet mixes at different percentages (0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0%). The seaweed sorbet contents were found to be low in fat (0.12 to 0.16%), protein (0.07% to 0.26%), crude fiber (0.81% to 2.61%), ash (0.11% to 0.62%) and high moisture value (83.87% to 79.55%). %). Mineral content detected in the control sorbet was sodium (0.005), potassium (23.735), calcium (3.434), magnesium (1.144), copper (0.008) and zink (0.001) mg in 100g sample. Sorbet with seaweed powder was found to have sodium (14.680 to 38.052), potassium (96.382 to 237.726), calcium (19.954 to 49.417), magnesium (11.421 to 34.515), copper (0.013 to 0.202) and zink (0.023 to 2.275) mg in 100g sample. The BIB ranking test showed that sorbet with 0.5%, 1.0% and 1.5% seaweed powder was the most favorable sorbet. Hedonic test on sorbet attribute such as colour, aroma, body, texture, seaweed taste, flavor, after taste, melting, balanced taste and overall acceptance found that there was no significant difference at p<0.05 between sorbet containing 0.5%, 1% and 1.5% seaweed powder. The increase of seaweed powder into sorbet resulted in a significant increment (p<0.05) of viscosity and hardness; on the contrary it decreased the overrun value. The first dripping time and complete melting time prolonged as the percentage of seaweed powder increased. For the total phenolic content on the seaweed sorbet, the values ranged from 0.05 to 0.14 mg PGE/g dry extract (water extraction) and 0.41 to 1.33 mg PGE/g dry extract and the control sorbet was 0.03 mg PGE/g dry extract (water extraction) and 0.17 mg PGE/g dry extract (ethanol extraction). FRAP value for water extraction of seaweed sorbet and control sorbet ranged from 5.67 to 7.89 mM ferric reducing to ferrous in 1 mg of dry extract which was higher compared to the control sorbet at 3.85 mM ferric reducing to ferrous in 1 mg of dry extract respectively. Meanwhile, for ethanolic extract, seaweed sorbet and control sorbet were found to have 9.06 to 7.89 mM ferric reducing to ferrous in 1 mg of dry extract and 3.85 mM ferric reducing to ferrous in 1 mg of dry extract, respectively. Control sorbet, sorbet with 0.5% and 4% seaweed powder recorded an IC50 value of 127.27 mg/ml, 84.38 mg/ml and 48.39 mg/ml respectively. The pH, yeast and mold test for the control and seaweed sorbet during storage showed no significant deterioration within the storage period; however, the total plate count showed a significant decreasing count from day 0 to month 6. Paired comparison test showed the sorbet with 1.5% seaweed powder scored better than the sorbet with 1% seaweed powder in terms of colour, aroma, texture, seaweed taste, sweetness and balanced taste to its reference sample. The majority which was 82.41% from 199 consumers were wiling to purchase this product while 7.59% were not willing to purchase and 10.05% were not sure on purchasing the product. In conclusion, the seaweed powder from Kappaphycus alvarezii had improved the sorbet on nutritional and textural physical values as compared to the control sorbet and therefore could be potentially commercialized in the market.
format	Thesis
qualification_level	Master's degree
author	Liyana Mohammed
author_facet	Liyana Mohammed
author_sort	Liyana Mohammed
title	The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet
title_short	The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet
title_full	The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet
title_fullStr	The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet
title_full_unstemmed	The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet
title_sort	physicochemical, sensory characteristics and storage studies of seaweed (kappaphycus alvarezii) sorbet
granting_institution	Universiti Malaysia Sabah
granting_department	Fakulti Sains Makanan dan Pemakanan
publishDate	2016
url	https://eprints.ums.edu.my/id/eprint/39030/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/39030/2/FULLTEXT.pdf
_version_	1804890361821134848

The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet

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