Resumo

MORALES, Carla; SCHWARTZ, Marco; SEPULVEDA, Marcela  e  QUITRAL, Vilma. Chemical composition and technological properties of red seaweed, Agarophyton chilensis (ex Gracilaria chilensis). Rev. cienc. tecnol. [online]. 2019, n.31, pp.1-10. ISSN 1851-7587.

A characterization of Agarophyton chilensis (ex Gracilaria chilensis), both dehydrated and steamed was realized. Chemical composition analysis was carried out, total polyphenols content and technological properties related to water and oil retention, and gel formation were determined. The protein content was high (13,3 ± 0,32 g/100g) like dietary fiber (21,7 ± 2,4 g/100g). The polyphenols content was 309,9 ± 26,1 and 529,5 ± 30,6 mg GAE/100g in dehydrated and steamed seaweed respectively. Water absorption index (IIA) was high reaches 13,5 ± 0,6 g/g; water solubility index (ISA) was 39,7 ± 6,4%, both measured in dehydrated seaweed. The minimum concentration of gelling (CMG) is low, 4% in dehydrated and 2% in steamed seaweed. These properties allow the incorporation of seaweed into processed foods as an ingredient that contributes in viscosity and allows gel formation.

Palavras-chave : Seaweeds; Agarophyton chilensis; Water absorption index; Water solubility index; Total polyphenols..

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