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Development of nori-like product from spinach (amaranthus tricolor l.)

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Nori is an edible paper-like food which is made from seaweed (red algae genus Porphyra sp.). It is a highly consumed product worldwide, including Indonesia. The source of nori is rarely found in Indonesia because it is more suitable to grow in subtropical climate. This research aims to make imitated nori from spinach since Indonesia produces a large amount of spinach each year. Addition of carrageenan believed enhances water binding activity in spinach nori. Spinach nori was made from white spinach and red spinach with carrageenan?s concentration of 1, 1.5, 2% and each undergoes drying time for 4 and 5 hours. Tensile strength of spinach nori is only affected by carrageenan concentration. 2% carrageenan solution gives the biggest tensile strength. The color is only affected by spinach type due to its pigment content and the moisture content is not affected by all factors. Sensory evaluation shows that spinach nori is acceptable and spinach nori from white spinach with addition of 2% carrageenan and undergo 4 hours of drying is the best product between the samples. However, sushi with original nori is still more preferable compared to sushi with spinach nori.

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Availability

B01497

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Available

Detail Information

Series Title

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Call Number

1497

Publisher

: Swiss German University., 2013

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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