Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods

• ONODERA Munenaka

  Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology Iwate Fisheries Technology Center, Kamaishi, Iwate 026-0001, Japan

• YOSHIE-STARK Yumiko

  Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology

• SUZUKI Takeshi

  Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology

Abstract

To elucidate the effects of simple processing on seaweed as food, several methods were applied to Undaria pinnatifida. In this study, 1) boiling in the NaCl solution or 2) soaking in acetic acid, 3) calcium lactate or 4) sodium gluconate solution were performed for U. pinnatifida. After processing, dietary fiber content, breaking strength and molecular weight of extracted alginate were measured. Breaking strengths and insoluble dietary fiber contents decreased as boiling time increased. Breaking strength of U. pinnatifida after calcium lactate treatment was higher than that for sodium gluconate treatment. Molecular weight of alginate was not affected by processing, excepting heating treatment. Our results indicate that processing methods other than heating primarily affect the texture of seaweed products.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 14 (1), 89-94, 2008

  Japanese Society for Food Science and Technology

Keywords

• <I>Undaria pinnatifida</I>
• processing
• breaking strength
• quality improvement
• dietary fiber

Details

• CRID: 1390001204455559808
• NII Article ID: 10021184748
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.14.89
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed