Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)

Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce

Authors
Mansoor Abdul Hamid, Tan Pei Shan, Mazarina Devi, Wolyna Pindi, Jahurul Haque Akanda, Hasmadi Mamat, Fan Hui Yin
Corresponding Author
Mansoor Abdul Hamid
Available Online 21 February 2020.
DOI
https://doi.org/10.2991/assehr.k.200218.006How to use a DOI?
Keywords
Kappaphycus alvarezii, seaweed powder, sauce, sensory evaluation, physicochemical property
Abstract
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 developed using different composition of seaweed powder at 2.0%, 2.5%, 3.0% and were undergo sensory evaluation and physicochemical analysis to choose the best formulation. The selected and control samples were then analysed for proximate values. The increasing in seaweed powder composition influenced significantly (p<0.05) the aroma, viscosity, aftertaste and overall acceptability of the sauces. In the physicochemical analysis, increasing in seaweed powder percentage was significantly (p<0.05) influenced positively in the viscosity, syneresis and water activity while it did not affect (p>0.05) the total soluble solids, total acidity and pH. The results of proximate analysis shown the composition of the best formulation was 72.54% moisture content, 23.44 % carbohydrate, 2.70% ash, 0.81% crude fibre, 0.37% crude protein and 0.14 % rude fat showed significantly higher (p<0.05) in ash, crude protein, and crude fibre compared to control.
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This is an open access article distributed under the CC BY-NC license.

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Proceedings
2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
Publication Date
21 February 2020
ISBN
978-94-6252-910-6
DOI
https://doi.org/10.2991/assehr.k.200218.006How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Mansoor Abdul Hamid
AU  - Tan Pei Shan
AU  - Mazarina Devi
AU  - Wolyna Pindi
AU  - Jahurul Haque Akanda
AU  - Hasmadi Mamat
AU  - Fan Hui Yin
PY  - 2020
DA  - 2020/02/21
TI  - Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
BT  - 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 34
EP  - 39
UR  - https://doi.org/10.2991/assehr.k.200218.006
DO  - https://doi.org/10.2991/assehr.k.200218.006
ID  - Hamid2020
ER  -