Analysis Results Of Proximate Analysis Of Dried Laver

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Proximate analysis
The analysis result of proximate composition of dried laver (P. species) has presented in Table 1. In our study, the crude protein of commercial dried laver was found to be (42.99 ± 0.051g/100g DW) and the moisture content was (9.40 ± 0.056 g/100g DW). The ash content was found (10.30 ± 0.033 g/100g DW). Laver, in this study, contained a very small amount of crude lipids (0.49 ± 0.04 g/100g DW). The total dietary fibre of dried laver was (31.63 ±0.032 g/100g DW). The total and available carbohydrate were (36.82 ± 0.180 and 5.190 ± 0.212g/100g DW) respectively. The gross energy (GE) value of commercial dried laver was found to be (8467.69 ± 51.54 -1) as presented in Table 1.
Amino acid analysis
The amino acid composition
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The relative peak areas of the different compounds in each category were calculated as a ratio of the total peak area in relation to the peak area of the internal standard. Accordingly, a total of 88 volatile compounds were identified. The identified volatile compounds were classified into different groups of molecules, such as hydrocarbons (Aliphatic hydrocarbons (12), branched hydrocarbons (7), unsaturated hydrocarbons (5) and cyclic hydrocarbons (10)), ketones (16), aldehydes (17), esters (3), ethers (2), alcohols/phenols (13), acids (1) and miscellaneous compounds (2). Unidentified compounds (those not match with the standards) were excluded from this …show more content…
2. In this study, the WHC found (8.06, 8.61, 9.67, 10.65 gram of H2O/gram of sample) and OHC (3.0, 2.92, 3.42 and 3.91 gram of oil/gram of sample) to the respective temperatures of (25 ℃, 40 ℃, 60 ℃ and 80 ℃). The average swelling capacity of dried laver at 25 ℃ was found to be (0.69–0.75 mL/g of sample).
Table 5 showed gelling properties of the dried laver powder in the present study. A lower least gelling capacity suggests a better capacity for the material to gel formation. The least gelling capacity (LGC) of laver powder in this study was found to be (70 mg·ml-1). The presence and position of sulphated ester groups (Fig. 3) can play a role in their gel formation property and affect their ability of collaboration with other factors in composite

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