Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii)
Semi-refined carrageenan (SRC) is important as hydrocolloid which acts as gelling agent, thickening agent, and a stabilizing agent in food and non-food product. Alkaline treatment is carried out to obtain the SRC from seaweed Kappaphycus alvarezii. Previously , storage studies was found that only Gl...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2019
|
| 主題: | |
| 在線閱讀: | https://eprints.ums.edu.my/id/eprint/41352/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41352/2/FULLTEXT.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| id |
my-ums-ep.41352 |
|---|---|
| record_format |
uketd_dc |
| spelling |
my-ums-ep.413522024-10-25T01:21:50Z Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) 2019 Mokhtar Mohammad Jaya TX341-641 Nutrition. Foods and food supply Semi-refined carrageenan (SRC) is important as hydrocolloid which acts as gelling agent, thickening agent, and a stabilizing agent in food and non-food product. Alkaline treatment is carried out to obtain the SRC from seaweed Kappaphycus alvarezii. Previously , storage studies was found that only Glacilaria sp. and Gelidiella sp. seaweed in wet condition were ever conducted. The objective of this study is to investigate the effect of storage on the quality like gel strength, viscosity and yield of dried seaweed Kappaphycus alvarezii to maintain for long period of storage. The various seaweed treatment methods will produce different quality of SRC. Similarly, the storage of dried seaweed is very important to guarantee the quality of SRC will be produced. Polyethylene (PE) used to pack the 300 g of dried seaweed for the purpose of storing in this study. There are two types of packaging that are studied, which is airtight packaging and porous packaging that are placed at different temperatures of 200C, 250C and 300C. Time for sample analysis is performed on the first day as quality control, day 7, 15, 30, 60, 90, and 120. The higher the storage temperature will cause mass of seaweed to decrease due to a reduction in the moisture content of seaweed. Similarly, porous packaging show more dramatic weight loss of seaweed than of airtight packaging. Nearly all the results show the gel strength, moisture content, percentage yield of SRC is stable after one month, fluctuates negligibly. 2019 Thesis https://eprints.ums.edu.my/id/eprint/41352/ https://eprints.ums.edu.my/id/eprint/41352/1/24%20PAGES.pdf text en public https://eprints.ums.edu.my/id/eprint/41352/2/FULLTEXT.pdf text en validuser masters Universiti Malaysia Sabah Faculty of Science and Natural Resources |
| 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 Mokhtar Mohammad Jaya Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| description |
Semi-refined carrageenan (SRC) is important as hydrocolloid which acts as gelling agent, thickening agent, and a stabilizing agent in food and non-food product. Alkaline treatment is carried out to obtain the SRC from seaweed Kappaphycus alvarezii. Previously , storage studies was found that only Glacilaria sp. and Gelidiella sp. seaweed in wet condition were ever conducted. The objective of this study is to investigate the effect of storage on the quality like gel strength, viscosity and yield of dried seaweed Kappaphycus alvarezii to maintain for long period of storage. The various seaweed treatment methods will produce different quality of SRC. Similarly, the storage of dried seaweed is very important to guarantee the quality of SRC will be produced. Polyethylene (PE) used to pack the 300 g of dried seaweed for the purpose of storing in this study. There are two types of packaging that are studied, which is airtight packaging and porous packaging that are placed at different temperatures of 200C, 250C and 300C. Time for sample analysis is performed on the first day as quality control, day 7, 15, 30, 60, 90, and 120. The higher the storage temperature will cause mass of seaweed to decrease due to a reduction in the moisture content of seaweed. Similarly, porous packaging show more dramatic weight loss of seaweed than of airtight packaging. Nearly all the results show the gel strength, moisture content, percentage yield of SRC is stable after one month, fluctuates negligibly. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Mokhtar Mohammad Jaya |
| author_facet |
Mokhtar Mohammad Jaya |
| author_sort |
Mokhtar Mohammad Jaya |
| title |
Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_short |
Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_full |
Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_fullStr |
Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_full_unstemmed |
Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_sort |
effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| granting_institution |
Universiti Malaysia Sabah |
| granting_department |
Faculty of Science and Natural Resources |
| publishDate |
2019 |
| url |
https://eprints.ums.edu.my/id/eprint/41352/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41352/2/FULLTEXT.pdf |
| _version_ |
1818611394441904128 |