الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 168 |  |  |
| | | from | 168 | | |
Abstract
Algae are found just about every where on earth : in the sea , inrives and in lakes on the soil and walls. Algae play an important ole inthe direct economy of many countries. The long history of the use ofseaweeds for a variety of purposes has the gradual realization that theirconstituents are some what different in composition from those of landplants. Hydrocolloids, such as agar , carrageenin and alginic acid wereobtained from marine macroalgae , and they have innumerableapplication in industry , pharmacy and microbiology. Red and brownalgae had higher content of minerals , vitamins , and non digestiblepolysaccharides than the land vegetables and similar in fat and proteincontents.
The trend today is to refer to marine algae used as food as
seavegetables and they were source of many useful food products like
meat products, salad , stuffing or past and several fish and egg dishes.
Brown algae and red algae are used also in various goiter medicines
because of high iodine content, can reduced the probability of heat andvascular diseases because of high polyunsaturated fatty acids content.So, this work aimed to investigate the chemical composition , mineralscontent and nutritional values of red and brown algae as influenced bysoftening with ٣ % acetic acid solution at atmospheric pressurefollowed by drying.Chemical composition , nutritional value and minerals content ofbeef culets and pizza prepared with substitution , ٠ % , ١٠ % ٠r ١٠ %Algae are found just about every where on earth : in the sea , inrives and in lakes on the soil and walls. Algae play an important ole inthe direct economy of many countries. The long history of the use ofseaweeds for a variety of purposes has the gradual realization that theirconstituents are some what different in composition from those of landplants. Hydrocolloids, such as agar , carrageenin and alginic acid wereobtained from marine macroalgae , and they have innumerableapplication in industry , pharmacy and microbiology. Red and brownalgae had higher content of minerals , vitamins , and non digestiblepolysaccharides than the land vegetables and similar in fat and proteincontents.The trend today is to refer to marine algae used as food asseavegetables and they were source of many useful food products likemeat products, salad , stuffing or past and several fish and egg dishes.Brown algae and red algae are used also in various goiter medicinesbecause of high iodine content, can reduced the probability of heat andvascular diseases because of high polyunsaturated fatty acids content.So, this work aimed to investigate the chemical composition , mineralscontent and nutritional values of red and brown algae as influenced bysoftening with ٣ % acetic acid solution at atmospheric pressurefollowed by drying.Chemical composition , nutritional value and minerals content ofbeef culets and pizza prepared with substitution , ٠ % , ١٠ % ٠r ١٠ %algae and ٢٦.٥٢ , ١.٧٨ , ١٢.٠١ , ١٣.٥٤ and ٤٦.١٥ for softening
red algae.
٢. Energy value ( k.cal / ١٠٠ g ) of the softened red algae was higher
than the raw algae.
٣. Softening methods decreased GDR value for protein and energy
from ٥٢٢ g to ٢٥٧ g ; ١١٠٩ g to ١٠٢٤ g respectively , while P.S. /
١٥٠ for protein and energy increased from ٤٧ % to ٥٨ % ; ١٤ % to
١٥ % respectively.
٣. Amino acids composition:
١. No deficiency was found in any EAA for raw and softened red algae
indicating raw and softened red algae are riches in EAA.
٢. EAAI , B.V. and PER١,٢,٣, were high indicating the high protein
quality.
٣. Softening red algae showed highest concentrations of each of the
individual EAA ( when calculating g / ١٠٠ g sample ) , indicating
the high nutritional value when compared with raw algae.
٤. The highest GDR was found for histidine ( ١٦٣ g and ١٣١ g ) for
raw and softened red algae respectively.
٤. Minerals: ١. Raw red algae was rich in all minerals except P , But during
processing of softened and dried red algae some losses in minerals
occurred.
٢. All samples were high sources for I , Cu , Co , Zn , Mn , Fe , while
were very good sources for Mg , Ca and good sources for K .
٣. Hg and Pb levels for raw and softened red algae were less than the
daily admissible dose.
٥. Sensory properties of softened brown algae with different
methods:
١. Colour, aroma, and overall acceptability were same for softening
brown algae by using acetic acid at high and atmospheric pressure.
٢. Slightly less scores ( ٨ scores ) were given for the texture and taste
of softened brown algae by using acetic acid at high and
atmospheric pressure, also the same scored given for colour and
aroma of softened brown algae by boiling with water at
atmospheric pressure ; but this decrease ( ٨ scores ) is no
importance, because according to judging scale highest quality
samples ( very good ) receive ٨ – ٩ scores.
٣. There were significant difference ( P < ٠.٠٥ ) found between
softening by using acetic acid at high and atmospheric pressure and
by using boiling with water at high and atmospheric pressure.