Lees of three different algae (a green alga Ulva fasciata, a brown alga Sargassum cristaefolium and a red alga Kappaphycus contonii), representing the leftovers from a seaweed polysaccharide extraction process using hot water and enzymes, were added separately to potato chip dough at a level of 2.5%. Antioxidant activity, water activity, color, firmness, overall acceptability and proximate composition of baked potato chips prepared from these dough and from dough without algal lees were evaluated. The rehydration capacity (49.87%) of red algal lees was significantly higher than that of the other lees. The firmness of baked potato chips with red algal lees added was also the highest. The water activity of chips with algal lees was significantly less than that of control chips without lees (p < 0.05). Adding red algal lees increased the ferrous ion chelating activity of the baked potato chips compared to the control (p < 0.05). The addition of algal lees increased the protein, ash and dietary fiber contents of baked potato chips. Sensory scores showed that red algal lees could be added to baked potato chips at a 2.5% level without affecting acceptability, but at that level green and brown algal lees produced an unacceptable dark color and strong seaweed flavor. Overall, red algal lees seem the best candidate as an algal supplement in baked potato chips.
Sung, Wen-Chieh; Wu, Chang Jer; Pan, Chorng Liang; and Lin, Yu Chin
"EFFECT OF DIFFERENT ALGAL LEES ON PHYSICOCHEMICAL QUALITIES OF BAKED POTATO CHIPS,"
Journal of Marine Science and Technology: Vol. 26
, Article 13.
Available at: https://jmstt.ntou.edu.tw/journal/vol26/iss2/13