Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Prabhasankar, P.; Ganesan, Palanivel; Bhaskar, N.; Hirose, Atsushi; Stephen, Nimishmol; Gowda, Lalitha R.; Hosokawa, Masashi; Miyashita, Kazuo

doi:10.1016/j.foodchem.2008.12.047

Cited by 260 publications

(160 citation statements)

References 18 publications

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“…This agrees with a comparable test by Prabhasankar et al (2009) who demonstrated that inclusion of 10% wakame (Undaria pinnatifida) in pasta or 3% kombu (Laminaria japonica) in pork patties did not negatively affect product acceptability. However, addition of 5% Himanthalia elongata in formulated low-fat frankfurter sausages reduced the product's acceptability (López-López et al 2009, Jiménez-Colmenero et al 2010.…”

Section: Discussionsupporting

confidence: 91%

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

2015

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Seaweeds represent highly nutritious seafood products with the potential for becoming more central elements in Western human diets than currently realized. Using locally available seaweed species (Palmaria palmata, Saccharina latissima, Laminaria digitata and Alaria esculenta), we tested preparation methods, flavour and taste perception in the context of a culinary experience. In collaboration with a local cooking school and a group of chefs, a cooking workshop explored the possibilities for seaweeds to be included in a variety of region-specific menus, testing their individual qualities and characteristics as sea vegetables, flavour enhancers and in condiments. Through developing quality descriptors for both steamed and dried products of the target species, the study laid the foundation for future systematic sensory analyses. Preliminary tests revealed a strong impact of species on sensory perception, with P. palmata having a sensory profile distinct from the kelp species. A consumer test of S. latissima in fish cakes confirmed our hypothesis that seaweeds as food ingredients do not negatively affect the taste experience for seafood dishes.

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Section: Discussionsupporting

confidence: 91%

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

2015

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“…There are few studies published on the behavior of the pigment fucoxanthin in food matrices subjected to thermal processing. In a ground-breaking report on the subject, Prabhasankar et al (2009) observed that fucoxanthin is not degraded during the manufacturing of paste prepared with the wakame seaweed, even after cooking (with a decrease of less than 10%), indicating stability when mixed with gluten. Shang, Kim, Lee, and Um (2011) have used a technique that involves elevated temperatures for extracting fucoxanthin from seaweed Eisinia bicyclis, which revealed that heat increases fucoxanthin recovery.…”

Section: Resultsmentioning

confidence: 99%

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Carrilho

Yusty

López-Hernández

2014

CyTA - Journal of Food

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“…The firmness was measured as described by Prabhasankar et al (2009) with slight modification. The firmness of cooked pasta samples was measured by using a texture analyzer model (TA-XT2., Stable Micro systems, UK).…”

Section: Texture Analysismentioning

confidence: 99%

Optimization and functionality of millet supplemented pasta

2015

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Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF,, pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.Keywords: finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose.Practical Application: Millets are highly nutritious, rich in health promoting phytochemicals and dietary fiber. The aim of this work was to optimize the proportion of millet flours and carrot pomace for development of functional pasta. The present study showed that pasta with good nutritional and functional properties can be obtained from blends of millet flours and carrot pomace. Moreover the results of this study could provide useful information about potential utilization of millet grains in food formulations and product development for new functional foods.

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Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Cited by 260 publications

References 18 publications

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Optimization and functionality of millet supplemented pasta

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