Quality evaluation of fish soup powder supplemented with carrageenan
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Title |
Quality evaluation of fish soup powder supplemented with carrageenan
Not Available |
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Creator |
Jeyakumari, A.
Christin Joseph Zynudheen, A.A. Anandan, R. |
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Subject |
Carrageenan
spray drying fish soup powder quality |
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Description |
Not Available
Carrageenans are widely utilized in food industry because of their physical and functional properties. In the present study, carrageenan was extracted from red seaweed and it was tested for the possibility for making healthy and nutritious fish soupfor human consumption. The spray dried carrageenan powder had a protein, ash content of 12.12%, 34.53% respectively. Fish soup powder was prepared with the addition of 5% carrageenan powder and their nutritional properties were evaluated. Fish soup powder contained corn flour was served as control. Results suggested that fish soup powder can be prepared with the supplementation of carrageenan at 5% level without affecting consistency and flavor characteristics of soup and thereby increase the nutritional value of healthy soup for human consumption. Not Available |
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Date |
2020-09-10T05:09:35Z
2020-09-10T05:09:35Z 2016 |
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Type |
Research Paper
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Identifier |
Jeyakumari, A., Christin Joseph, Zynudheen, A.A. and Anandan, R. (2016) Quality evaluation of fish soup powder supplemented with carrageenan, Intl J. Sci. Environ. & Technol. 5(6): 4362-4369.
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/41115 |
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Language |
English
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Relation |
Not Available;
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Publisher |
International Journal of Science, Environment and Technology
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