Record Details

Quality evaluation of fish soup powder supplemented with carrageenan

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Quality evaluation of fish soup powder supplemented with carrageenan
Not Available
 
Creator Jeyakumari, A.
Christin Joseph
Zynudheen, A.A.
Anandan, R.
 
Subject Carrageenan
spray drying
fish soup powder
quality
 
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
 
Date 2020-09-10T05:09:35Z
2020-09-10T05:09:35Z
2016
 
Type Research Paper
 
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
 
Language English
 
Relation Not Available;
 
Publisher International Journal of Science, Environment and Technology