Affiliation:
1. Product Development Technology Division, Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
2. Culinary Art and Kitchen Management Division, Faculty of Science Chandrakasem Rajabhat University Bangkok Thailand
3. School of Science RMIT University Melbourne Victoria 3001 Australia
4. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana 70803 USA
Abstract
SummaryThe proximate composition, selected amino acid composition, and chemical constituents of Spirogyra neglecta (Hassall) Kützing, a freshwater algae collected from Phrae province, Thailand was investigated. It was found to be a good source of protein (29.42% dry wt. basis) and fibre (6.70% dry wt. basis). The total amino acid content was 2611.85 mg/100 g edible. The chemical constituents were characterised by GC–MS, which demonstrated that it contained phytol (62.10%), ethyl 5,8,11,14,17‐icosapentaenoate (8.55%) among others. Based on its chemical composition results, it could serve as a potential ingredient with high nutritional values in the food and nutraceutical industry. Furthermore, the descriptive sensory profile consisting of 17 descriptors, namely, green colour, glossy, filamentous, aroma (algae, grassy, fishy, and earthy), flavour (algae, grassy, fishy, and earthy), sweet, bitter, and texture (fibrousness and softness), mouthfeel (entire mouth‐coating), and aftertaste (astringent), were successfully developed to allow characterisation of the sensory quality of this algae.
Funder
National Research Council of Thailand