Quality evaluation of fish soup powder supplemented with carrageenan
Quality evaluation of fish soup powder supplemented with carrageenan
Date
2016
Authors
Jeyakumari, A.
Christin Joseph
Zynudheen, A.A.
Anandan, R.
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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.
Description
Keywords
Carrageenan, spray drying, fish soup powder, quality
Citation
Int. J. Sci. Envoron. Technol. 5(6): 4362-4369