A study of the influence of the method of pretreating Japanese kelp on its quality

Abstract

Abstract One of the ways to create functional foods is to fortify them with dietary fiber. Dietary fiber includes a large group of compounds that must be an integral part of the daily diet of people. Raw materials of marine origin containing dietary fiber are brown algae. For example, Japanese kelp, along with important biologically active substances, contains soluble and insoluble dietary fibers. Soluble fibers include alginates, insoluble – cellulose (alguleza). A common disadvantage of different methods of processing the kelp is the loss of important functional nutrients: organic and mineral substances. The choice of the correct modes of primary processing the algae will contribute to obtaining a high quality semi-finished product and the production of a wide range of food products based on it. A method has been developed for the primary processing of the kelp, which contributes to the improvement of organoleptic characteristics and ensures the preservation of physiologically important components of algae. The organoleptic and chemical characteristics of kelp after primary processing have been studied.