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Quality evaluation of fish soup powder supplemented with carrageenan

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dc.contributor.author Jeyakumari, A.
dc.contributor.author Christin Joseph
dc.contributor.author Zynudheen, A.A.
dc.contributor.author Anandan, R.
dc.date.accessioned 2018-01-11T06:32:11Z
dc.date.available 2018-01-11T06:32:11Z
dc.date.issued 2016
dc.identifier.citation Int. J. Sci. Envoron. Technol. 5(6): 4362-4369 en_US
dc.identifier.uri http://hdl.handle.net/123456789/3331
dc.description.abstract Carrageenans are widely utilized in food industry because of their physical and functional properties. In the present study, carrageenan was extracted from red seaweed and it was tested for the possibility for making healthy and nutritious fish soup for human consumption. The spray dried carrageenan powder had a protein, ash content of 12.12%, 34.53% respectively. Fish soup powder was prepared with the addition of 5% carrageenan powder and their nutritional properties were evaluated. Fish soup powder contained corn flour was served as control. Results suggested that fish soup powder can be prepared with the supplementation of carrageenan at 5% level without affecting consistency and flavor characteristics of soup and thereby increase the nutritional value of healthy soup for human consumption. en_US
dc.language.iso en en_US
dc.subject Carrageenan en_US
dc.subject spray drying en_US
dc.subject fish soup powder en_US
dc.subject quality en_US
dc.title Quality evaluation of fish soup powder supplemented with carrageenan en_US
dc.type Article en_US


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