Development of Seaweed Based Ready-to-Serve (RTS) Beverage using Elkhorn Sea Moss: Kappaphycus alvarezii - A Novel Approach in Value Addition to Seaweed Resources in Sri Lanka
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Date
2020
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
In Sri Lanka, the development of seaweed-based food products such as nutritious drinks
still gained less attention. This study was focused on the identification of product
processing potential with appropriate production technology for the RTS beverage using
common red algae: Kappaphycus alvarezii having high culture potential in Sri Lanka.
Preliminary trials were conducted to identify the composition of raw materials and
ingredients for the development of RTS products. Then, final experiments were followed
using 3 levels of Kappaphycus extracts (15, 20, and 25%) blended with 5% fresh lime
juice. Final products were subjected to pasteurization at 90 ºC for 5 min and stored at
room temperature. The selected final product was analyzed for organoleptic parameters,
proximate composition, and keeping quality characters. Results indicated the production
potential of value-added RTS beverage using red algae. Final treatment with 20% of K.
alverazii recorded as the best product with the highest consumer preference. Based on the
results, this RTS beverage contained a significant amount of minerals (2.05±0.01%) and
high antioxidant potential (~70%) with 0.001% of carbohydrate level closer to zero
(atkins drink) compared to the market available products. pH level (4.37±0.06 -
3.90±0.05), antioxidant property (70.98±1.7 - 53.3±2.0%), acidity (0.30 - 0.36%) and
Total Plate Count (2.60 - 3.60 log CFU ml-1
) of final product had a significant effect with
storage time period (P <0.05). Total Soluble Solid level of the product (1.2 ºBrix) was
constant during the storage period due to extremely low sugar content. According to
physicochemical parameters and microbiological tests, this product was safer for
consumption within 4 weeks of the period. Moreover, the production cost is relatively
lower compared to the market available, common beverage products. In conclusion, this
seaweed-based product can be introduced as a healthy, low-cost, atkins drink as an
alternative to conventional beverages.
Keywords: Nutritious beverage, Red algae, Atkins drink, Physico-chemical properties,
Seaweed based product
Description
Keywords
Aquaculture, Aquaculture and Fisheries