Optimization of soaking conditions for the production of seaweed (Kappaphycus alverazii) paste using response surface methodology

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6 Citations (Scopus)

Abstract

The effects of soaking conditions on the quality characteristics of seaweed paste of Kappaphycus alverazii species were studied. Response Surface Methodology (RSM) with a 2-factor, 5-level central composite design (CCD) was conducted to determine the optimum soaking conditions. The interactive effect of dry seaweed: soaking water ratio (X1 = 1: 15-50) and soaking duration (X2 = 30-120 min) on the gel strength (g), whiteness, expansion (%), moisture content (%) and protein content (g/100 g) of the paste were determined. Results showed that the experimental data could be adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.8141, 0.9245, 0.9118, 0.9113 and 0.9271 for the gel strength, whiteness, expansion, moisture content and protein content, respectively. The gel strength, whiteness, expansion, moisture content and protein content of seaweed paste were dependent on the ratio of dry seaweed to soaking water and also soaking duration. The proposed optimum soaking conditions for the production of seaweed paste is at a ratio of 1:15 (dry seaweed: soaking water) and soaking duration of 117.06 min. Based on the result obtained, the RSM demonstrated a suitable approach for the processing optimization of Kappaphycus alverazii paste.

Original languageEnglish
Pages (from-to)471-477
Number of pages7
JournalInternational Food Research Journal
Volume21
Issue number2
Publication statusPublished - 2014

Fingerprint

Kappaphycus
Seaweed
Ointments
response surface methodology
soaking
macroalgae
gel strength
Gels
Water
protein content
water content
Proteins
duration
Statistical Models
water

Keywords

  • Seaweed paste Kappaphycus alverazii Response surface methodology
  • Soaking conditions

ASJC Scopus subject areas

  • Food Science

Cite this

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abstract = "The effects of soaking conditions on the quality characteristics of seaweed paste of Kappaphycus alverazii species were studied. Response Surface Methodology (RSM) with a 2-factor, 5-level central composite design (CCD) was conducted to determine the optimum soaking conditions. The interactive effect of dry seaweed: soaking water ratio (X1 = 1: 15-50) and soaking duration (X2 = 30-120 min) on the gel strength (g), whiteness, expansion ({\%}), moisture content ({\%}) and protein content (g/100 g) of the paste were determined. Results showed that the experimental data could be adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.8141, 0.9245, 0.9118, 0.9113 and 0.9271 for the gel strength, whiteness, expansion, moisture content and protein content, respectively. The gel strength, whiteness, expansion, moisture content and protein content of seaweed paste were dependent on the ratio of dry seaweed to soaking water and also soaking duration. The proposed optimum soaking conditions for the production of seaweed paste is at a ratio of 1:15 (dry seaweed: soaking water) and soaking duration of 117.06 min. Based on the result obtained, the RSM demonstrated a suitable approach for the processing optimization of Kappaphycus alverazii paste.",
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