Sensory Evaluation at Various Level of Incorporation of Eucheuma -An Edible Seaweed in Pickle Recipe
Title
Sensory Evaluation at Various Level of Incorporation of Eucheuma -An Edible Seaweed in Pickle Recipe
Authors
Kavitha | Sumayaa
Keywords
Edible seaweeds | Eucheuma
Publication Details
Vol: 3; Iss: 10; Oct 17 | ISSN: 2454-5422
Abstract
Background: Edible seaweeds are macro algae that can be eaten as raw and used in the preparation of food. It typically contains high amounts of fiber, complete protein, vitamin and minerals. Seaweeds are used extensively as food in coastal cuisines around the world. Seaweeds have been a part of diets in China, Japan, and Korea since prehistoric times.
Objective: To incorporate selected edible seaweed in pickle recipe and study its acceptability.
Methods: Eucheuma was used for the preparation of pickle food recipe. The Eucheuma seaweed was incorporated in traditional recipe at different levels of incorporation ranging from 2, 4 and 6 percent. The recipe was evaluated for acceptability by five hedonic rating scales.
Results: The organoleptic characteristics point out that Eucheuma had a bitter taste and fishy odour. The mean acceptability scores of seaweed incorporated recipe shows that Eucheuma incorporated pickle were more acceptable than standard pickle recipe. Conclusion: Seaweeds if incorporated in small amounts add taste to the products.
