Effect of Processing Conditions on Nutritional Components and Antioxidant Activity in Retort Seaweed Products

Abstract

We aim to study the effects of various manufacturing process parameters on nutritional components (proximate components, fatty acid,and mineral content) and antioxidant activity (DPPH radical-scavenging activity) in retort products. This study followed an orthogonal experimental design, and analysis of variance was used for data analysis. We analyzed retort products based on five manufacturing process parameters, namely, raw materials, package conditions, seasoning solution, heating temperature, and heating time. The results revealed that raw materials, seasoning solution, and heating time of retort products have the greatest impact on the nutritional component content and antioxidant activity of the edible part of the products during the manufacturing process.