Effect of seaweed powder on the quality of the Pineapple-Chili sauce
This study was conducted to produce pineapple-chili sauce mixed with seaweed (Kappaphycus alvarezii) based on the best formulation, to determine nutritional composition of the control and the best formulation and to determine the effect on quality of this product. A total of 3 formulations had been...
Saved in:
Main Authors: | Mansoor Abdul Hamid, Tan, Pei Shan, Mazarina Devi, Wolyna Pindi, Jahurul Haque Akanda, Hasmadi Mamat, Fan, Hui Yin |
---|---|
Format: | Conference or Workshop Item |
Language: | English |
Published: |
2020
|
Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/25743/1/Effect%20of%20seaweed%20powder%20on%20the%20quality%20of%20the%20Pineapple-Chili%20sauce.pdf https://eprints.ums.edu.my/id/eprint/25743/ https://doi.org/10.2991/assehr.k.200218.006 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed
by: Elisha Munsu, et al.
Published: (2021) -
A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera
by: Nur Syakilla, et al.
Published: (2022) -
Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents
by: Norazlina Mohammad Ridhwan, et al.
Published: (2022) -
Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of mangifera pajang seed fat
by: Norazlina M. R., et al.
Published: (2021) -
Effects of shiitake mushroom (lentinula edodes) powder on the quality of reduced-fat chicken sausage
by: Sylvester Mantihal, et al.
Published: (2022)