Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii
A study on the proximate composition, minerals, vitamins, carotenoids, amino acids, fatty acids profiles and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered that this seaweed was high in dietary fiber (64.74 ± 0.82%), low in fat (0.30 ± 0.02%) and...
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my.ums.eprints.292262021-09-28T07:02:33Z https://eprints.ums.edu.my/id/eprint/29226/ Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii Pei, Teng Chan Patricia Matanjun QD415-436 Biochemistry QK1-474.5 General Including geographical distribution A study on the proximate composition, minerals, vitamins, carotenoids, amino acids, fatty acids profiles and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered that this seaweed was high in dietary fiber (64.74 ± 0.82%), low in fat (0.30 ± 0.02%) and Na/K ratio (0.12 ± 0.02). The total amino acid content was 91.90 ± 7.70% mainly essential amino acids (55.87 ± 2.15 mg g1) which were comparable to FAO/WHO requirements. The fatty acid profiles were dominated by the polyunsaturated fatty acids particularly docosahexaenoic (48.36 ± 6.76%) which led to low x6/x3, atherogenic, and thrombogenic index. The physicochemical properties of this seaweed namely the water holding and the swelling capacity were comparable to some commercial fiber rich products. This study suggested that G. changii could be potentially used as ingredients to improve nutritive value and texture of functional foods for human consumption.and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered that this seaweed was high in dietary fibre (64.74 ± 0.82%), low in fat (0.30 ± 0.02%) and Na/K ratio (0.12 ± 0.02). The total amino acid content was 91.90 ± 7.70% mainly essential amino acids (55.87 ± 2.15 mg g1) which were comparable to FAO/WHO requirements. The fatty acid profiles were dominated by the polyunsaturated fatty acids particularly docosahexaenoic (48.36 ± 6.76%) which led to low x6/x3, atherogenic, and thrombogenic index. The physicochemical properties of this seaweed namely the water holding and the swelling capacity were comparable to some commercial fibre rich products. This study suggested that G. changii could be potentially used as ingredients to improve nutritive value and texture of functional foods for human consumption. Elsevier Ltd. 2017 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/29226/1/Chemical%20composition%20and%20physicochemical%20properties%20of%20tropical%20red%20seaweed%2C%20Gracilaria%20changii.pdf text en https://eprints.ums.edu.my/id/eprint/29226/2/Chemical%20composition%20and%20physicochemical%20properties%20of%20tropical%20red%20seaweed%2C%20Gracilaria%20changii1.pdf Pei, Teng Chan and Patricia Matanjun (2017) Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii. Food Chemistry, 221. pp. 302-310. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2016.10.066 http://dx.doi.org/10.1016/j.foodchem.2016.10.066 |
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QD415-436 Biochemistry QK1-474.5 General Including geographical distribution Pei, Teng Chan Patricia Matanjun Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii |
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A study on the proximate composition, minerals, vitamins, carotenoids, amino acids, fatty acids profiles and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered that this seaweed was high in dietary fiber (64.74 ± 0.82%), low in fat (0.30 ± 0.02%) and Na/K ratio (0.12 ± 0.02). The total amino acid content was 91.90 ± 7.70% mainly essential amino acids (55.87 ± 2.15 mg g1) which were comparable to FAO/WHO requirements. The fatty acid profiles were dominated by the polyunsaturated fatty acids particularly docosahexaenoic (48.36 ± 6.76%) which led to low x6/x3, atherogenic, and thrombogenic index. The physicochemical properties of this seaweed namely the water holding and the swelling capacity were comparable to some commercial fiber rich products. This study suggested that G. changii could be potentially used as ingredients to improve nutritive value and texture of functional foods for human consumption.and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered
that this seaweed was high in dietary fibre (64.74 ± 0.82%), low in fat (0.30 ± 0.02%) and Na/K ratio (0.12 ± 0.02). The total amino acid content was 91.90 ± 7.70% mainly essential amino acids
(55.87 ± 2.15 mg g1) which were comparable to FAO/WHO requirements. The fatty acid profiles were dominated by the polyunsaturated fatty acids particularly docosahexaenoic (48.36 ± 6.76%) which led to low x6/x3, atherogenic, and thrombogenic index. The physicochemical properties of this seaweed namely the water holding and the swelling capacity were comparable to some commercial fibre rich products. This study suggested that G. changii could be potentially used as ingredients to improve nutritive value and texture of functional foods for human consumption. |
format |
Article |
author |
Pei, Teng Chan Patricia Matanjun |
author_facet |
Pei, Teng Chan Patricia Matanjun |
author_sort |
Pei, Teng Chan |
title |
Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii |
title_short |
Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii |
title_full |
Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii |
title_fullStr |
Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii |
title_full_unstemmed |
Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii |
title_sort |
chemical composition and physicochemical properties of tropical red seaweed, gracilaria changii |
publisher |
Elsevier Ltd. |
publishDate |
2017 |
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https://eprints.ums.edu.my/id/eprint/29226/1/Chemical%20composition%20and%20physicochemical%20properties%20of%20tropical%20red%20seaweed%2C%20Gracilaria%20changii.pdf https://eprints.ums.edu.my/id/eprint/29226/2/Chemical%20composition%20and%20physicochemical%20properties%20of%20tropical%20red%20seaweed%2C%20Gracilaria%20changii1.pdf https://eprints.ums.edu.my/id/eprint/29226/ http://dx.doi.org/10.1016/j.foodchem.2016.10.066 http://dx.doi.org/10.1016/j.foodchem.2016.10.066 |
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13.18916 |