Jayakody M M, Vanniarachchy M P G, Wijesekara W L I
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
J Food Sci Technol. 2021 Apr;58(4):1617-1622. doi: 10.1007/s13197-020-04880-x. Epub 2020 Nov 2.
South Asian region possess an abundant growth of seaweeds. Due to unappealing taste of seaweeds, most South Asians reject seaweed based products in the global market. Thus, the research aims to develop a seaweed snack appealing to the taste of South Asians using with the intention of popularizing seaweed consumption in the South Asia. samples were collected from Matara, Sri Lanka. Snack was developed by the traditional nori making technique. Flavor is enhanced by ginger oleoresin. The moisture content (%), total fat content (%), protein content (%) and ash content (%) of the unroasted snack was determined according to the AOAC procedures and resulted 12.52 ± 0.48, 0.26 ± 0.042, 19.18 ± 0.53 and 13.91 ± 0.46 respectively. Total carbohydrate content (%) was analyzed according to the Dubois method and recorded as 9.48 ± 0.14. The arithmetic difference was taken to determine the total fibre content (%) which was recorded as 44.64 ± 0.23. The elemental composition of the processed snack was determined by X-ray fluorescence elemental analysis. The results recorded a significantly high content (ppm) of Calcium 13,700 ± 707 in the unroasted snack. As the final outcome a nutritious seaweed snack was developed.
南亚地区海藻生长丰富。由于海藻味道不佳，大多数南亚人在全球市场上拒绝以海藻为基础的产品。因此，该研究旨在开发一种符合南亚人口味的海藻零食，以期在南亚推广海藻消费。样本从斯里兰卡马特勒采集。零食采用传统海苔制作工艺开发。用姜树脂增强风味。未烘焙零食的水分含量（%）、总脂肪含量（%）、蛋白质含量（%）和灰分含量（%）根据美国官方分析化学师协会程序测定，结果分别为12.52±0.48、0.26±0.042、19.18±0.53和13.91±0.46。总碳水化合物含量（%）根据杜波依斯法分析，记录为9.48±0.14。通过算术差值确定总纤维含量（%），记录为44.64±0.23。通过X射线荧光元素分析确定加工后零食的元素组成。结果显示，未烘焙零食中钙的含量（ppm）显著较高，为13700±707。最终开发出了一种营养丰富的海藻零食。
