Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast

Oh, Hidemasa; Lee, Phyrim; Kim, Si Yeon; Kim, Young Soon

doi:10.1080/10498850.2019.1707925

Cited by 26 publications

(9 citation statements)

References 22 publications

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“…Seaweed Cookie and Sauce. Oh et al [138] reported the preparation of seaweed cookies from four different Korean seaweeds, viz., Ulva linza (formerly Enteromorpha linza), Codium fragile, Sargassum fulvellum, and Sargassum fusiforme (formerly Hizikia fusiformis). Cookies prepared from 5% seaweed powder were found to be similar to the control in spread factor, moisture content, and flavor (masking the fishy smell of seaweeds).…”

Section: Seaweed Spicesmentioning

confidence: 99%

Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Kumar

Tarafdar

Badgujar

2021

Journal of Food Quality

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Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants, minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be used as a functional ingredient. The variation in the composition of biologically active compounds in seaweeds depends on the environmental growth factors that make seaweed of the same species compositionally different across the globe. Nevertheless, all seaweeds exhibit extraordinary antioxidant potential which can be harnessed for a broad variety of food applications such as in preparation of soups, pasta, salads, noodles, and other country specific dishes. This review highlights the nutritional and bioactive compounds occurring in different classes of seaweeds while focusing on their therapeutic activities including but not limited to blood cell aggregation, antiviral, antitumor, anti-inflammatory, and anticancer properties. The review also explores the existing and potential application of seaweeds as a source of natural antioxidant in food products. Seaweed-derived compounds have great potential for being used as a supplement in functional foods due to their high stability as well as consumer demand for antioxidant-rich foods.

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Section: Seaweed Spicesmentioning

confidence: 99%

Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Kumar

Tarafdar

Badgujar

2021

Journal of Food Quality

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“…fusiforme, and the most disliked formulation regarding the fishy taste was the formulation containing Codium fragile. It was demonstrated that the fishy smell was the parameter the most strongly correlated with overall acceptance . Baked goods are a good vehicle for algae supplementation.…”

Section: Algal Aromas In Food Productsmentioning

confidence: 99%

“…It was demonstrated that the fishy smell was the parameter the most strongly correlated with overall acceptance. 175 Baked goods are a good vehicle for algae supplementation. In most studies, relatively high concentrations (often higher than for bread) could be added without negatively impacting the flavor.…”

Section: Carp Burgersmentioning

confidence: 99%

Algae as a Source of Natural Flavors in Innovative Foods

Francezon

Tremblay

Mouget

et al. 2021

J. Agric. Food Chem.

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As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, “fresh seashore”, “seafood-like”, “cucumber green”, and “earthy” are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity–floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.

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“…According to Souza et al (2012), SU-SRC may be a better single selection tool for indirect selection of flour yield than SC-SRC, whereas LA-SRC could be useful for breeders in predicting the protein concentration and gluten characteristics of wheat varieties. Oh et al (2020) proposed that four SRC indicators could characterize the quality profile of flour in relation to baking performance. Furthermore, SRC could be used to predict βglucan content and molecular weight in oats (Zhang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Oh et al. (2020) proposed that four SRC indicators could characterize the quality profile of flour in relation to baking performance. Furthermore, SRC could be used to predict β‐glucan content and molecular weight in oats (Zhang et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Identification of solvent retention capacity quantitative trait loci by combined linkage and association mapping in wheat (Triticum aestivum L.)

Xiao‐ling,

Hong‐min,

Yu‐ling

et al. 2023

Crop Science

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Solvent retention capacity (SRC) is an important tool for assessing wheat quality by estimating the biochemical characteristics of flour components. Although it has been widely used in wheat breeding programs, its genetic architecture is still poorly understood. Hence, the objective of this study was to find quantitative trait loci (QTLs) associated with four SRC traits, namely sucrose SRC, sodium carbonate SRC, water SRC and lactic acid SRC, in a recombinant inbred line population consisting of 173 lines descended from Shannong 01–35/Gaocheng 9411 and an association panel of 205 wheat varieties. The 90K single nucleotide polymorphism array was used to genotype both populations. SRC was primarily influenced by genotype, with broad‐sense heritability (H2) ranging from 59.72% to 80.76%. Linkage mapping revealed seven major QTLs on chromosomes 1B, 4B, 5B, and 6B. Among them, QSc1B.6‐27 was repeatedly identified in two different environments, with a 14.7% phenotypic variance explained value. Additionally, 24 significant QTLs, consisting of 57 marker‐trait associations, were identified using association mapping across four environments. Nineteen of them explained more than 10.0% of the phenotypic variance, with QSU6A.141 explaining the most (20.1%). Two common chromosomal regions were discovered when combining the two mapping populations. These regions were located between IACX5803 and BS00067000_51 on chromosome 1B and between IACX557 and CAP11_c3631_75 on chromosome 4B, respectively. In addition, four candidate genes associated with wheat SRC were identified. These findings shed light on the complex genetic mechanisms underlying wheat SRC and may help to genetically enhance wheat quality.

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Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast

Cited by 26 publications

References 22 publications

Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Algae as a Source of Natural Flavors in Innovative Foods

Identification of solvent retention capacity quantitative trait loci by combined linkage and association mapping in wheat (Triticum aestivum L.)

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