Improvement of the method of manufacture of PNG carrageenan
Abstract
Cooked seaweeds were treated with sodium metabisulfite, sodium hypochlorite, ethanol and acids to establish a method of carrageenan processing that will improve the quality of the resulting product in terms of color and aroma. The treatment which gave the most acceptable product consisted of cooked seaweeds soaked for 2 hr in ethanol followed by soaking in hypochlorite solution for another 2 hr. Results of the sensory evaluation confirmed that this was also the most effective treatment as it removed the undesirable fishy aroma and produced a light colored carrageenan powder. The product using this treatment was found to be superior in terms of color and aroma to the commercial sample. Evaluation of the gel-forming properties of the treated samples revealed that at 3.5%, all of the samples formed a gel except for the untreated sample which only formed a viscous liquid. The sample treated with ethanol followed by hypochlorite solution was observed to be the whitest while the fishy aroma was perceived only in the control and commercial samples. Results of the gel strength determination showed that the samples had close hardness values. The sample treated with hypochlorite had the hardest gel whereas the sample treated with ethanol had the softest gel. The untreated sample had the highest moisture and ash contents while the commercial sample had the lowest values.
Source or Periodical Title
Philippine Agricultural Scientist
ISSN
317454
Page
200-210
Document Type
Article
Subject
Carrageenan manufacture, Carrageenan processing, Philippine National Grade (PNG) carrageenan
Recommended Citation
Del Rosario, R. R. and Deang, L. M., "Improvement of the method of manufacture of PNG carrageenan" (2021). Journal Article. 3491.
https://www.ukdr.uplb.edu.ph/journal-articles/3491