Development and phytochemical content analysis of bun incorporated with Kappaphycus Alvarezii seaweed powder

Anita Sasue, Zalifah Mohd Kasim

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Consumer awareness of the importance of functional foods has greatly grown in the past years. Functional foods with elevated levels of antioxidants are of high demand because of its associated health benefits. As bread is a common component in our daily diet, it may be convenient food to deliver antioxidants at a high concentration. The main approach of this study is to incorporate Kappaphycus alvarezii seaweed powder (SWP) and white flour in the bun formulation in order to develop seaweed bun with higher level of phytochemicals. The fresh Kappaphycus alvarezii seaweeds were washed, soaked in distilled water overnight, dried in a cabinet dryer at 40°C for 24 hours and ground into fine powder using universal miller. There were five different percentages of SWP incorporated into bun that were formulation A - control (0% SWP), B (3% SWP), C (6% SWP), D (9% SWP) and E (12% SWP). All the samples were undergone texture, total phenolic content and DPPH analysis. Seaweed concentration had most significant effect on phytochemical constituents of the bun with TPC (35.07 GAE, mg/100g) and DPPH activity (49.02%) maximized when 12% SWP was incorporated into the flour (P<0.05). The incorporation of the SWP also gives significant effects towards the texture of the bun where the bun becomes harder and denser as compared to the control.

Original languageEnglish
Title of host publication2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium
PublisherAmerican Institute of Physics Inc.
Volume1784
ISBN (Electronic)9780735414464
DOIs
Publication statusPublished - 17 Nov 2016
Event2016 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2016 - Selangor, Malaysia
Duration: 13 Apr 201614 Apr 2016

Other

Other2016 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2016
CountryMalaysia
CitySelangor
Period13/4/1614/4/16

Fingerprint

seaweeds
food
flour
antioxidants
textures
formulations
drying apparatus
diets
health

Keywords

  • Bun
  • phytochemical constituents
  • seaweed

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Sasue, A., & Mohd Kasim, Z. (2016). Development and phytochemical content analysis of bun incorporated with Kappaphycus Alvarezii seaweed powder. In 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium (Vol. 1784). [030028] American Institute of Physics Inc.. https://doi.org/10.1063/1.4966766

Development and phytochemical content analysis of bun incorporated with Kappaphycus Alvarezii seaweed powder. / Sasue, Anita; Mohd Kasim, Zalifah.

2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Vol. 1784 American Institute of Physics Inc., 2016. 030028.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Sasue, A & Mohd Kasim, Z 2016, Development and phytochemical content analysis of bun incorporated with Kappaphycus Alvarezii seaweed powder. in 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. vol. 1784, 030028, American Institute of Physics Inc., 2016 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2016, Selangor, Malaysia, 13/4/16. https://doi.org/10.1063/1.4966766
Sasue A, Mohd Kasim Z. Development and phytochemical content analysis of bun incorporated with Kappaphycus Alvarezii seaweed powder. In 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Vol. 1784. American Institute of Physics Inc. 2016. 030028 https://doi.org/10.1063/1.4966766
Sasue, Anita ; Mohd Kasim, Zalifah. / Development and phytochemical content analysis of bun incorporated with Kappaphycus Alvarezii seaweed powder. 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Vol. 1784 American Institute of Physics Inc., 2016.
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