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...

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Main Author:	Mokhtar Mohammad Jaya
Format:	Thesis
Language:	English English
Published:	2019
Subjects:	TX341-641 Nutrition Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/41352/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41352/2/FULLTEXT.pdf
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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

Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii)

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