Proceeding2562

1026 การประชุมวิชาการระดับชาติมหาวิทยาลัยทักษิณ ครั้งที่ 29 ประจ�ำปี 2562 วิจัยและนวัตกรรมเพื่อการพัฒนาที่ยั่งยืน Effects of Dried and Fried Process Method to Nutrients Changes in Products from Sea Grapes ( C. lentillifera ) Uraiwan wattanakul 1* , Wattana Wattanakul 2 and Nopparat Mahea 1 Abstract Introduction : The processing of seaweed product are mixed algae with other ingredients. . Used heat and vegetable oils in the production process. These factors affect to the nutrition value and bioactive substances in seaweed. Therefore, we must be to study all important nutrients and biological substances that remaining in the product. In order to find the suitable processing products. Objective : To study the changing of nutrients and bioactive substances in the sea grapes (C. lentillifera) that are processed into seasoned seaweed and crispy seaweed. Compared with fresh and dried sea grapes (C. lentilifera) . Methods : Fresh sea grapes was drying at 45°C for 48 hours and grinding seaweed into a powder. Analyzed for chemical composition, salt content and bioactive substances. Then, the seaweed was processing into seasoned seaweed and crispy seaweed product. Approximate analysis and bioactive substances was analyzed in the products. The statistical analysis used by Duncan’s New Multiple Range Test Results : The results showed that the amount of nutrients varies according to the moisture content in the samples and processing method. Lipid content has the highest in the crispy seaweed. Therefore, ash content, protein, fiber and carbohydrates was lower than dried seaweed and seasoned seaweed, respectively (P <0.05). While, the salt content was the highest in the seasoned seaweed, followed by dried seaweed and crispy seaweed, respectively (P<0.05).The Radical scavenging activity by DPPH and ABTS assay in crispy seaweed gave the better value than seasoned seaweed (P>0.05). Wherease, the amount of chlorophyll in the seasoned seaweed was higher than the crispy seaweed. Conclusion : The results indicate that different processing methods have a significant effect on changing nutritional values ​and antioxidant activity in seaweed products. The fried process method with vegetable oil affecting to the most nutrient and bioactive compounds in algae, followed by the heated method for drying sample was reduce nutrient content than non-roasted seaweed Keywords : Dried method, Fried method, Nutrients, Sea Grapes ( C. lentilifera)