Investigation of physicochemical properties, fatty acid profile and sensory evaluation of Iyengaria stellata

Considering the high potential of brown algae in the development of food production and applications in the industry to humans, livestock and aquatics, this study designated to the physicochemical properties, fatty acid profile and sensory evaluation of macroalgae Iyengaria stellata. Water holding capacity, swelling, and oil holding capacity were investigated for evaluation of physicochemical properties of algae powder. The fatty acid profile and sensory profiling were analyzed by gas chromatography and using a non-trained panel, respectively. The swelling capacity was decreased significantly with increasing temperature (P0.05). The capacities of swelling and water holding of the algae I. stellata were down while oil holding capacity was high in this seaweed. I. stellata consisted of 38.73% saturated fatty acids (SFAs), 42.86% monounsaturated fatty acids (MUFAs) and 5.03% polyunsaturated fatty acids (PUFAs). The results of the sensory evaluation showed that taste and smell of the studied macroalgae were acceptable. In conclusion, macroalgae I. stellata can be a source of essential fatty acids as well as was used as additives in the food industry.