Kappaphycus alvarezii Seaweed Powder Incorporated Dairy Ice Cream as a Potential Functional Food Kappaphycus alvarezii Seaweed Powder Incorporated Dairy product Section Science and Technology

Abstract

The demand for seaweed-based functional food products is significantly growing due to changes of lifestyles. This study aimed to evaluate the quality parameters of Kappaphycus alvarezii seaweed powder (SWP) incorporated ice cream developed as a novel functional food product with nutritious and therapeutical benefits. Fresh and cleaned seaweeds were oven-dried at 40°C for 48 h and ground to make a fine powder. The radical scavenging activity, total phenolic content and flavonoid content were performed for the dehydrated seaweed powder. Seaweed powder incorporated ice cream was developed with addition of seaweed powder (0, 0.2, 0.5, 1% w/w). Total phenolic content, flavonoid content and radical scavenging activity of dehydrated seaweed powder were 10.42 mg GAE g^-1, 15.51 mg rutin g^-1, 21.43%, respectively. Significant difference was observed for titratable acidity among four ice cream samples (p<0.05). The highest melting rates exhibited in 0.2% SWP incorporated ice cream sample. The 0.5% SWP incorporated ice cream was distinguished as the most acceptable ice cream. The 1% SWP incorporated ice cream sample was detected as the sample with highest hardness value. The highest DPPH radical scavenging activity was recorded in 0.2% SWP incorporated sample. In this respect, K. alvarezii can be successfully incorporated into ice cream as a rich source of antioxidants and sensory attributes.