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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| Format: | Thesis |
| Language: | English English |
| Published: |
2016
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| Subjects: | |
| 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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| Summary: | 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. |
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