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首页> 外文会议>International Conference on Social, Applied Science and Technology in Home Economics >Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
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Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce

机译：海藻粉对菠萝辣椒酱品质的影响

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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.
机译：本研究进行了生产与海藻（Kappaphycus Alvarezii）混合的菠萝 - 辣椒酱，基于最佳配方，以确定对照的营养成分和最佳配方，并确定该产品质量的影响。共使用3种制剂，使用不同的海藻粉，2.0％，2.5％，3.0％，经历感官评估和物理化学分析，以选择最佳配方。然后分析所选择的和控制样品以进行近似值。海藻粉末组合物的增加显着影响（p <0.05）香气，粘度，次余量和酱油的总体可接受性。在物理化学分析中，海藻粉百分比的增加显着（P <0.05）在粘度，脱水和水活动中受到肯定的影响（p> 0.05）总可溶性固体，总酸度和pH。近分析的结果表明，最佳配方的组成为72.54％的水分含量，23.44％碳水化合物，2.70％灰分，0.81％粗纤维，0.37％粗蛋白和0.14％粗脂肪显示出显着更高（P <0.05）灰烬，粗蛋白和粗纤维与对照相比。

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