Fortification of seaweed (Eucheuma cottonii) flour on nutrition, iodine, and glycemic index of pasta

2nd International Conference on Applied Marine Science and Fisheries Technology 2017

地球科学;农业科学

Firdaus, Muhamad^1 ; Yahya^1 ; Nugraha, Galih Raditya Hardany^1 ; Utari, Dyah Dwi^1

Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang

65145, Indonesia^1

关键词: Dietary fibers;    Energy products;    Eucheuma cottonii;    Glycemic index;    Insoluble fibers;    Mixing process;    Nutrition value;    Soluble fiber;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/89/1/012011/pdf
DOI  :  10.1088/1755-1315/89/1/012011

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

Pasta is a nutritious and energy product which produced from the dough of wheat flour and water. It contains less of iodine and high of glycemic index. Euchema cottonii belongs of red seaweed is food substance that contains much of iodine and dietary fiber. The objective of this study was to know the fortification effect of E. cottonii flour on the nutrition, iodine, and glycemic index of pasta. E. cottonii was collected from the culture farm of E. cottonii on the Wongsorejo beach, District of Banyuwangi, East Java on April-June 2015. Wheat flour and pasta ingredients were obtained locally at shops of Pasar Besar, Malang. Pasta was produced by weighing of components, mixing, dough, milling, steaming and drying. E. cottonii flour was added on mixing process at 0; 7; 14 and 21 % of ingredients. The parameter of this study was the level of water, lipid, protein, ash, and carbohydrate (by difference), iodine, crude fiber, the total of dietary fiber, soluble fiber, insoluble fiber, and glycemic index, respectively. Data were analyzed by variance and the least square difference used to determine the difference between treatments. The highest concentration group showed more nutritious than other treatments. The characters of its product were water 6.70%, lipid 2.26%, protein 23.09%, ash 14.11%, carbohydrate 53.84%, iodine 3.71 ppm, crude fiber 8.02%, the total of dietary fiber 20.88%, soluble fiber 11.69%, insoluble fiber 9.19%, and glycemic index 44.45, respectively. In conclusion, the fortification of E. cottonii flour enhances the nutrition value, iodine content, and glycemic index of pasta.