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Date Published: 17/12/2015
Online Published: 17/12/2015
Abstract Views: 168
Views PDF: 174
DOI: https://doi.org/10.52714/dthu.17.12.2015.297
Issue
No. 17 (2015): Part B - Natural Sciences
Section
Natural Sciences Issue
How to Cite
Tran, T. N. M. (2015). Nutrition drinks from Kappaphycus Alvarezii. Dong Thap University Journal of Science, 17, 79-83. https://doi.org/10.52714/dthu.17.12.2015.297

Nutrition drinks from Kappaphycus Alvarezii

Thi Ngoc Mai Tran

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Abstract

Kappaphycus alvarezii is a highly nutritious source with various functional compositions, safe and healthy. This paper studied the production process of seaweed drinks. The results show the processing conditions as aloe vera was blanched in water modified with CaCl2 at 85oC for 3 minutes, then soaked in 10% sugar solution; the seaweed was submerged in water with 3 times of water change for 6 hours of immersion; the ratio of algae/water for processing was 1/20 for 15 minutes, the sugar concentration was 12%, and the percentage of aloe vera jelly was added of 4%. The product was pasteurized at 90oC for 10 minutes. The product had pH 4.2; dry matter concentration 12%; ash content 0.8%; viscosity 2.3 Pa.s; both microbiological and sensory qualities were of good level.

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Keywords

Kappaphycus alvarezii, seaweed, nutrition drinks

References

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