UTILIZATION OF BROWN SEAWEED SARGASSUM FOR PREPARATION OF SOUP, FROM SEAWEED SOUP POWDERR.P. Yadav, S.T. Sharangdhar, M.T. Sharangdhar, S.M. Wasawe, S.S. Wasawe and H.S. Patil
The tasty and nutritionally rich soup can be prepared using the seaweed Sargassum tenerrimum. The standardization of the ingredients for the soup powder indicates that the starch namely corn flour @ 14 %, garlic and ginger each @ 6 % are the standard proportion of the ingredients for the seaweed soup. The seaweed soup powder was packaged in trend pouch and storage study was carried out for period of three month during storage the moisture and pH showed an increasing trend, the TPC also showed increasing trend after 2 month storage. The pathogen E. coli was totally absent during the total storage period.
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