Evolution of Sirophysalis trinodis and Polycladia myrica water extract properties on corn snacks treated with them during 3 months of storage at ambient temperature. Issue 4 (29th January 2018)

• Record Type: Journal Article
• Authors: Etemadian, Yasaman; Shabanpour, Bahareh; Ramzanpour, Zohreh; Shaviklo, Amir Reza; Kordjazi, Moazameh
• Is Part Of: Journal of food processing and preservation. Volume 42:Issue 4(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-01-29
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.13579
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: In this study, two types of brown algae powders S. trinodis and P. myrica were evaluated and then 2% and 4% water extracts and 2% concentrates derived from them were added separately to a commercial seasoning blend of extruded corn snacks. They were packed in polyethylene bags for 3 months at ambient temperature. The chemical analyses of seaweed powders and evaluation of their functional and sensory characteristics of extracts and concentrates in extruded corn snacks were done each month. Antioxidant results on extruded corn snacks showed that the use of higher percentages of water extracts extracted from P. myrica brown seaweed could play a better role in increasing the functional properties of snacks. So combining them to enrich foods products is very important. It is hoped that this study will be a starting point for using these valuable resources to achieve larger goals in the future. Practical applications: Malnutrition resulting from snacks is an alarm to increase their quality. Crude polysaccharides due to functional compounds have potential application. Therefore, enrichment of snacks with seafood especially seaweed extracts is a great initiative to raise nutritional value and functional properties. And because of the intense in interest of children to snacks, enriching is very necessary. Overall, the result of practical applications was the use of these crude polysaccharides with their functional properties in food industries. Also, this study can be the beginning of a path for using these valuable resources in foods such as snack products.