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ABSTRACT
The aim of the study is to incorporate seaweed powder (Caulerpa racemosa) at different percentages in pasta. The increasing level of seaweed in pasta increases the nutritional composition compared to control pasta. In seaweed incorporated pasta, FTIR analysis confirms the enrichment of seaweed polyphenols due to the presence of functional group in the wavenumber 3761.81 cm−1 and the microstructure studies exhibited a better protein starch network. Phenolic content and DPPH radical scavenging activity are also found to be enhanced. Sensorily, the 5% seaweed powder incorporated pasta was well accepted, with high amino acid and fatty acid contents, and high antioxidant properties.
Acknowledgments
The author wish to thank Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi and the funding resource EDII, Chennai for providing facilities to carry out the research. The author wish to thank Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi for providing facilities to carry out the research.
Disclosure statement
No potential conflict of interest was reported by the author(s).