The Effect of Blanching Toward Chemical Properties and Sensory Quality of Brown Seaweed Sargassum Sp. Tea

International Conference on Food Science and Technology

Sinurat, E.^1 ; Basmal, J.^1 ; Suryaningrum, T.D.^1

Research Center for Marine and Fisheries Product and Biotechnology, Jakarta, Indonesia^1

关键词: Active compounds;    Bioactive compounds;    Brown seaweed;    Commercial products;    Different treatments;    Overall acceptability;    Sargassum sp;    Sensory qualities;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012001/pdf
DOI  :  10.1088/1755-1315/292/1/012001

来源: IOP

【 摘 要 】

Brown seaweed has been known to be a natural source for bioactive compounds. Brown seaweed has a distinctive aroma, namely fishy, sometimes a problem for preparations in the form of simplicia. In this study, a total of 3 different treatments were performed on Sargassum sp at 1, 3 and 5 minutes of blanching compared without blanching. Sensory evaluation of tea samples was conducted to establish preference rating of tea for flavor, taste, color and overall acceptability using 17 panelists. The results of water content of seaweed tea meet up requirement of herbal tea and free aflatoxin. The result of sensory product of seaweed tea blanching for 1 minute is preferred by panelists in terms of flavor compared to other products including commercial products. The condition also keeps the content of active compounds in it more retained in the product. Overall panelist results prefer seaweed tea product blanching for 3 minutes.