Abstract
The effects were investigated of two different drying treatments (oven-and freeze-drying) on the proximate composition, amino acid profile and some physico-chemical properties of three subtropical brown seaweeds, Sargassum hemiphyllum, S. henslowianum and S. patens. There were significant differences (p< 0.05, two-way ANOVA, Tukey-HSD) in the ash, crude lipid and moisture contents of the three species treated by the two drying methods. The amount of total amino acids in the oven-dried seaweed samples was significantly (p< 0.05, two-way ANOVA, Tukey-HSD) lower than that of the freeze-dried ones. However, there were no significant differences on the amount of total essential amino acids and individual amino acid between the oven-and freeze-dried brown seaweeds. Physico-chemical properties including swelling, water holding and oil holding capacity of the freeze-dried Sargassum species were significantly (p< 0.05, two-way ANOVA, Tukey-HSD) higher than those of the oven-dried seaweed samples. This indicated that freeze-dried seaweeds had greater potential to be used as food ingredients in formulated food products than oven-dried ones.
| Original language | English |
|---|---|
| Pages (from-to) | 43-50 |
| Number of pages | 8 |
| Journal | Journal of Applied Phycology |
| Volume | 13 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 21 Feb 2001 |
| Externally published | Yes |
Keywords
- Amino acid profile
- Freeze-drying
- Oven-drying
- Physico-chemical properties
- Proximate composition
- Sargassum
ASJC Scopus subject areas
- Aquatic Science
- Plant Science