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https://ptsldigital.ukm.my/jspui/handle/123456789/499878| Title: | Development and characterization of edible coating from seaweed for minimally processed mango fruit |
| Authors: | Xiren Guli Keyimu (P68844) |
| Supervisor: | Aminah Abdullah, Prof. Dr. |
| Keywords: | Seaweed Mango fruit Antioxidant activity Edible coating Dissertations, Academic -- Malaysia |
| Issue Date: | 14-Mar-2017 |
| Description: | Studies were conducted to assess the effective method to remove odour from seaweeds and studied their antioxidant properties. Seaweeds were soaked in 1%, 3% and 5% of gum Arabic, rice flour, lemon juice, respectively, and 1% of vinegar. The sensory attribute and antioxidant activity in terms of total phenolic content (TPC), free radical scavenging ability (DPPH), and oxygen radical absorbance capacity expressed as ORAC value of treated seaweeds were compared against the control sample (soaked seaweeds). Results showed that 5% of lemon juice-treated seaweeds contained the least fishy odour (P<0.05) and retained the highest antioxidant activity (P<0.05). Physicochemical characteristics, nutritional composition and antioxidant activities of red seaweeds, kappaphycus alvarezii, from Langkawi and Sabah in Malaysia were determined and evaluate their nutritional value. The crude fibre, most amino acids and mineral such as K content of seaweed from Sabah was found to be significantly higher (P<0.05) than that of Langkawi, there was no significant differences (P>0.05) found in lipid, ash, protein, moisture and antioxidant activity (TPC, DPPH and ORAC). The effect of seaweed concentration [seaweed 30-70% (w/v) and water 30-70% (w/v)] on the hardness and gel strength of seaweed paste were evaluated using response surface methodology (RSM), the result of RSM indicated that optimum amount of ingredients for the production of seaweed paste was at 45 % fresh seaweed and 55% water content. Coating of minimally processed mango (mangifera indica L.) with seaweed (kappaphycus alvarezii) enhanced their shelf-life and postharvest quality. Different concentrations of seaweed paste (0, 10%, 20%) and gum Arabic (0, 5%, 10%) were used for the formulation of the edible coating for minimally-processed mango cube and stored at 5ºC for 14 days. The result of the study showed that coatings with a 10% and 20% (w/w) seaweed paste mixed with 5% and 10% (w/w) gum Arabic had significantly (P<0.05) higher antioxidant activity, better sensory quality and reduced microbial load. This combination of 10% seaweed paste, 5% gum Arabic can be used as an edible coating for minimally processed mango fruit.,Certification of Master's/Doctoral Thesis" is not available |
| Pages: | 164 |
| Publisher: | UKM, Bangi |
| Appears in Collections: | Faculty of Science and Technology / Fakulti Sains dan Teknologi |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_85348+SOURCE1+SOURCE1.0.PDF Restricted Access | 354.34 kB | Adobe PDF |  View/Open |
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