Quality evaluation of fish soup powder supplemented with carrageenan

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dc.contributor.authorJeyakumari, A.
dc.contributor.authorChristin Joseph
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorAnandan, R.
dc.date.accessioned2018-01-11T06:32:11Z
dc.date.available2018-01-11T06:32:11Z
dc.date.issued2016
dc.description.abstractCarrageenans 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.identifier.citationInt. J. Sci. Envoron. Technol. 5(6): 4362-4369en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3331
dc.language.isoenen_US
dc.subjectCarrageenanen_US
dc.subjectspray dryingen_US
dc.subjectfish soup powderen_US
dc.subjectqualityen_US
dc.titleQuality evaluation of fish soup powder supplemented with carrageenanen_US
dc.typeArticleen_US
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