Nitrogen content, dietary fiber, and digestibility in algal food products
2010
Misurcova, L.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Kracmar, S.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Klejdus, B.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Chemie a Biochemie | Vacek, J.,Univerzita Palackeho, Olomouc (Czech Republic). Ustav Lekarske Chemie a Biochemie
The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brown algae (Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida) were used for this purpose. The ash concentration, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash concentrations amounted to 8-11% (for freshwater) and 9-33% (for marine) of the weights of the algal samples. The total nitrogen concentrations were analysed using a modified Winkler's method; in the process, higher nitrogen concentrations were observed in freshwater algae than in marine ones. For the analysis of dietary fiber concentrations, the instrument Ankom220 Fibre Analyser was used. The marine brown algae species were generally assigned higher levels of dietary fiber than the freshwater algal products. The results of the dietary fiber analysis differed with the methodologies used. Pepsin, pancreatin, and a combination of both were applied for the study of in vitro digestibility. Generally, brown algae showed the worst digestibility in comparison with other algal food products.
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