Development of traditional chili paste from fresh water algae (Spirogyra neglect (Hassall) Kützing)
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Abstract
This research aimed to develop healthy food from algae, Spirogyra neglecta. Ground-dried Spirogyra neglecta were used as ingredients for preparing seven food recipes: Nam Prik Ta-dang, Nam Prik Pao, Nam Prik Noom, Nam Prik Narok, Nam Prik Moo, Khao-Tan, and Khao Krieb. The chemical and microbiological properties of the Spirogyra-derived products were subsequently analyzed. In comparison to the control groups, those without Spirogyra neglecta addition, all the products had higher protein and fiber contents. Of the food products prepared, Khao Krieb, Nam Prik Moo, Nam Prik Ta-dang, Khao Tan, Khao Krieb, and Nam Prik Ta-dang gave the highest carbohydrate, protein, fat, ash, and fiber contents, respectively. For microbiological analysis, the total microorganism, yeast, and mold numerations of all products were less than 1x10 CFU/g, which complied with the NIH standard. Moreover, consumer acceptances involving sensory evaluation of the products were tested. Results showed that preference for flavor, taste, and texture characteristics and overall acceptance for all spirogyra-derived products were highly valued at 7.67. The findings from this research indicate that Spirogyra neglecta is a promising source for the development of healthy food which would be promoted for commercial in the future.
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