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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51041

Title: Effect of different algal lees on physicochemical qualities of baked potato chips
Authors: Wen Chieh Sung
Chang Jer Wu
Chorng Liang Pan
Yu Chin Lin
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: potato chips
algal lees
antioxidant activity
sensory
Date: 2018-04
Issue Date: 2018-11-08T05:47:14Z
Publisher: Journal of Marine Science and Technology
Abstract: Abstract: Lees of three different algae (a green alga Ulva fasciata, a
brown alga Sargassum cristaefolium and a red alga Kappaphycus
contonii), representing the leftovers from a seaweed polysaccharide
extraction process using hot water and enzymes, were
added separately to potato chip dough at a level of 2.5%. Antioxidant
activity, water activity, color, firmness, overall acceptability
and proximate composition of baked potato chips prepared
from these dough and from dough without algal lees were evaluated.
The rehydration capacity (49.87%) of red algal lees was
significantly higher than that of the other lees. The firmness of
baked potato chips with red algal lees added was also the highest.
The water activity of chips with algal lees was significantly less
than that of control chips without lees (p < 0.05). Adding red
algal lees increased the ferrous ion chelating activity of the baked
potato chips compared to the control (p < 0.05). The addition of
algal lees increased the protein, ash and dietary fiber contents of
baked potato chips. Sensory scores showed that red algal lees
could be added to baked potato chips at a 2.5% level without
affecting acceptability, but at that level green and brown algal
lees produced an unacceptable dark color and strong seaweed
flavor. Overall, red algal lees seem the best candidate as an algal
supplement in baked potato chips.
Relation: 26(2) pp.258-263
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51041
Appears in Collections:[食品科學系] 期刊論文

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