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Studies on Functional Salt Fortified with Seaweed Components  

Byun, Jee-Young (Korea Food Research Institute)
Namgung, Bae (Korea Food Research Institute)
Jo, Jin-Ho (Korea Food Research Institute)
Do, Jung-Ryong (Korea Food Research Institute)
In, Jae-Pyung (Korea Food Research Institute)
Kim, Young-Myoung (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.2, 2007 , pp. 152-157 More about this Journal
Abstract
In an attempt to develop functional salts having beneficial health effects, we experimentally prepared three functional salts by fortification with soluble seaweed minerals (Hizikia mineral salt, HMS), fucoidan (fucoidan salt, FS) and laver extracts (laver salt, LS). To characterize the functional salts, their physicochemical properties and in vitro functionalities, such as pH, color, mineral composition, solubility, oxidation-reduction potential, sensory properties, angiotesin converting enzyme (ACE) inhibitory activity, and bile acid binding capacity were investigated. The functional salts revealed slightly lower NaCl concentrations, but showed a variety of pH values compared with conventional table salt. The pH values of HMS, FS, and LS were 11.3, 6.8, and 6.5, respectively. The oxidation-reduction potentials (ORP) of the functional salts varied from -229 mV to 38 mV, significantly lower than refined salt. The functional salts were significantly darker in color than refined salt, and the mineral composition of HMS was considerably enriched compared to refined salt, particularly in potassium ion. As a result of the sensory evaluation, FS and LS were comparatively palatable in saltiness, pungency, bitterness, and overall acceptance compared with refined salt. It was also found that one functional salt had ACE inhibitory activity (54.8% in LS) and another had bile acid binding capacity (80.7% in FS).
Keywords
functional salt; seaweed mineral; fucoidan salt; laver salt; ACE;
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Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 3
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