DOI: 10.36347/sjavs.2018.v05i01.009

Pages: 43-50

There is an increasing demand for natural materials to replaces synthetic additives in the food industry. Seaweeds seem to confer health benefits due to their antioxidant activity because of their specific phenolic compounds which contribute to the total antioxidant activity the food industry, Brown algae provide an excellent source of carotenoids, protein, dietary fibre, proteins and many vitamins, carrageenans extracted from seaweeds are widely used as thickener and stabilizer to improve the texture of cottage cheese, to provide the required viscosity and texture of puddings and dairy desserts, and also it is utilised as binders and stabilizers in the meat-processing industry for the production of hamburgers. The objective of this study was to determine the effect of dry heat processing at, 70, 90, 121 and 200 0C for 15 and 30 minutes on functional properties such as swelling capacity, water retention and oil retention capacity of the Ascophyllum nodosum sample was determined. The present data indicated that the. Swelling capacity of A nodosum was slightly increased when it was submitted to heating at 70 0C, 90 for 15 and 30 min, but decreased at 121 0C and 200 0C for 15 and 30 min. Water retention capacity was slightly increased at 70 0C and 90 0C for 15 and 30 min. However it was significantly increased at, 121 and 200 0C for 15 and 30 min. Food processing had no significant effect on the oil retention capacity of A nodosum. It can be conclude that it is beneficial adding Ascophyllum nodosum to food cooked at 70 0C, 90 as a potential source for the swelling capacity, water retention and oil retention capacity instead of synthetic additives which have harmful effect on health.