Effects of different levels of Chara corallina on rice seasoning (Furikake) quality
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Abstract
Results found the amount of Chara corallina required for best quality of dry rice seasoning, made from fish mixed with C corallina. It was shown that suitable basic formula for a protein supplement, was composed of 60 % dried fish meat, 10% white sesame, 10% black sesame, 5% soy sauce, 10% chili powder, 3% sugar, 2% salt and 7.5 % C. corallina. Proximate composition of this product was 3.41% moisture, 4.62% ash, 1.34% fat, 9.10% protein,12.56% crude fiber and 68.96% total carbohydrate. Energy and water activity were 545.9 kcal/100g and 0.43, respectively. Liking score of the developed product was 7.12±0.81, which showed overall acceptation of the product. Physical quality found that rice seasoning, mixed with 7.5% C. corallina had a brightness value (L*) of 45.27±0.12, a red value (a*) of 5.53±0.16, and a yellow value (b*) of 11.48±0.07. Rice seasoning, made from fish and C. corallina is recognized as an alternative product, for consumers who wish to consume nutritional added food, with their rice staple.
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