A. A. Zynudheen

Influence of sea grapes (Caulerpa racemosa) supplementation on physical, functional, and anti-oxidant properties of semi-sweet biscuits

Seaweeds present a promising option for inclusion in the human diet through supplementation in various food systems. Sea grapes (Caulerpa racemosa), a common tropical green seaweed, has immense nutritional potential. An attempt was made to utilize the health benefits of sea grapes in human diet via biscuit as carrying medium. The effect of C. racemosa incorporation on nutritional, physical, anti-oxidative and sensorial characteristics of biscuits was assessed. Functional properties of seaweed-flour mix along with the electrophoretic pattern of dough were evaluated. Caulerpa racemosa addition increased water and oil absorption capacity of flour mix. Likewise, increase was noticed in solvent retention capacities (sodium carbonate, lactic acid, and sucrose) of flour mix. Inclusion of C. racemosa in biscuit enhanced the nutritive potential. Protein and fiber content of biscuits increased with rising level of C. racemosa incorporation. With increase in the concentration of seaweed in biscuits, the phenolic content and anti-oxidant activities (DPPH, ABTS, H2O2 radical scavenging activity and ferric reducing anti-oxidant power) increased. The sensory rating of biscuits varied from “neither like nor dislike” to “like slightly” on 9-point Hedonic scale. The study demonstrated the positive nutritional effect of C. racemosa inclusion in biscuits. Further, the health benefits of different seaweeds can be explored via incorporation in various other food systems. This could give rise to new and significant segment of health foods—“composite seaweed food products.”

Nutritional evaluation of processing discards from tiger tooth croaker, Otolithes ruber

Processing discards from tiger tooth croaker, such as head, viscera, and swim bladder, were analyzed for proximate, biochemical, fatty acid, and mineral composition. The proximate analysis showed high protein content (21.04%) in the swim bladder and high fat content (4.10%) and ash content (2.26%) in the head. The biochemical quality indices such as non-protein nitrogen, total volatile base, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid reactive substances in the viscera were higher than those in the head and swim bladder. Gas chromatographymass spectrometry analysis of fatty acids composition showed high polyunsaturated fatty acids in the head (58.82%), followed by the viscera (45.80%) and the swim bladder (35.57%). The major available saturated fatty acid, i.e., palmitic acid, was higher in the swim bladder (30.49%). Mineral and heavy metals analyzed via inductively coupled plasma-optical emission spectrometer showed high calcium, sodium, and magnesium contents in the head region (346.80, 62.55, and 14.89 mg/kg respectively). Heavy metal levels were within the permissible limit.

Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage

ABSTRACT Enrobing of fish improves physical as well as consumer acceptance of low value fish. The present work was undertaken to utilize a low value fish with its bones by enrobing with cereal flour based coating. Three combinations of batters were prepared, and the fish was coated and fried; based on the sensory quality, 1:2 batter to water ratio was selected for product preparation. To determine the storage life, frozen par-fried samples were prepared and stored at −18°C. Quality parameters such as pH, total volatile basic nitrogen, free fatty acids, peroxide value, thiobarbituric acid reactive substances, color, and sensory attributes were evaluated on a monthly basis. It was observed from chemical parameters and sensory scores of the product that the par-fried form can be stored for up to 5 months. This technology will provide a better opportunity for employment of coastal women.

Aquaceuticals for Developing High Value Noble Foods and Dietary Supplements

The growing awareness about the impact of nutrition on human health has led to many outstanding nutritional discoveries and innovative product development on an unparalleled scale. Aquaceuticals, which refers to the marine based nutraceuticals is one such recent innovation in the global functional food industry. It encompasses a wide array of marine bioactive molecules of potential health benefits such as polyunsaturated fatty acids, collagen, gelatin, albumin, peptides, squalene, sulphated oligosaccharides, pigments, chondroitin sulphate, vitamins, minerals, chitosan and its oligomers etc. The worldwide documentation of the health benefits associated with their consumption demonstrated that it has greater potential in the development of innovative healthy foods. Consequently, many functional foods and health supplements based on aquaceuticals have come into the global food market. However, the search for newer and potent marine bioactive molecules is still going on.

Nutritional profiling and shelf life assessment of monosex tilapia steaks during ice storage

In freshwater aquaculture, monosex tilapia is emerging as a potential alternative to common tilapia which is a prolific breeder. The nutritional profile as well as the shelf-life stability of monosex tilapia stored under iced condition was assessed. The fatty acid profile pointed out that the major class of fatty acids present in tilapia was monounsaturated fatty acids (42.36%). Amino acid compositional analysis indicated higher levels of glutamic acid and aspartic acid. Tilapia steaks were divided into two lots for ice storage viz., control (AP: air packed) and vacuum packed (VP). AP samples crossed the total volatile base nitrogen (TVB-N) acceptability limit of 35 mg% towards 16th day of storage whereas VP samples were acceptable throughout the storage period of 19 days. Increase in thiobarbituric acid (TBA) value was more prominent in air packed lots during storage period. The decrease in hardness and lightness values were more prominent in vacuum packed samples. Results of the biochemical and microbiological analyses indicated that air packed samples were acceptable upto 16th day while it was extended to 19th day in vacuum packed samples.