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Journal of Applied Phycology

, Volume 26, Issue 2, pp 1049–1055 | Cite as

Nutritional study of Kapparazii powderTM as a food ingredient

  • SjamsiahEmail author
  • N. Ramli
  • R. Daik
  • M. A. Yarmo
  • Z. Ajdari
Article

Abstract

Kappaphycus alvarezii is one of the most important commercial sources of carrageenan. Red seaweeds are found in tropical areas, and K. alvarezii is famous for its high growth rate among other tropical red seaweeds. This study was conducted to produce Kapparazii powderTM, a product comprised of high amount of carrageenan with valuable nutrients from K. alvarezii found in Sabah, Malaysia. Spray drying and an environmentally friendly process without using chemicals were employed to produce Kapparazii powderTM. Physicochemical properties of Kapparazii powderTM such as proximate composition (moisture, protein, lipid, ash, and crude fiber), mineral content, heavy metals, vitamins, amino acid, color, viscosity, gel strength, swelling capacity, and water and oil holding capacity were evaluated. Kapparazii powderTM contained moisture (4.69 ± 0.03 %), protein (5.11 ± 0.02 %), lipid (1.00 ± 0.02 %), ash (14.52 ± 0.01 %), and crude fiber (0.93 ± 0.02 %). Color analysis of Kapparazii powderTM showed that lightness (L *) = 89.51 ± 0.02, redness (a *) = −1.27 ± 0.03, and yellowness (b*) = 5.49 ± 0.02. The value of viscosity, gel strength, swelling capacity, and water and oil holding capacity of the Kapparazii powderTM were 0.06 ± 0.00 Pa.s, 82.77 ± 3.66 gf, 100 ± 0.00 mL.g−1, 4.67 ± 0.58 g.g−1, and 5.11 ± 0.36 g.g−1, respectively. Moreover, Kapparazii powderTM did not inhibit proliferation of L929 cells after 24 h of exposure at the highest concentration (2 mg.mL−1). In conclusion, the Kapparazii powderTM as a source of high nutrient hydrocolloid suggested on the point of healthy ingredient for food industry application.

Keywords

Red seaweed Nutritional content Physicochemical properties Kappaphycus alvarezii 

Notes

Acknowledgments

This research was funded by STGL-007-2010. The authors would like to thank the School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia which provided us with all the facilities necessary for this research. Special thanks to SDRC-UKM for the financial support of this study.

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Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Sjamsiah
    • 1
    • 2
    Email author
  • N. Ramli
    • 1
    • 3
  • R. Daik
    • 1
  • M. A. Yarmo
    • 1
  • Z. Ajdari
    • 3
  1. 1.School of Chemical Sciences and Food Technology, Faculty of Science and TechnologyUniversiti Kebangsaan MalaysiaBangiMalaysia
  2. 2.Department of Chemistry, Faculty of Science and TechnologyAlauddin State Islamic University MakassarMakassarIndonesia
  3. 3.Innovation Center for Confectionery Technology (MANIS), Faculty of Science and TechnologyUniversiti Kebangsaan MalaysiaBangiMalaysia

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