STUDY ON PRODUCTION PROCESS OF (Caulerpa lentillifera) INSTANT GRAPE SEAWEED POWDER

Abstract

The paper focused on the production process of instant grape seaweed powder from Caulerpa lentilliera grown in the coast Cam Ranh – Khanh Hoa. Deodorant fishy step of grape seaweed using NaHCO3 at other concentration (0.3% ÷ 0.7%) for 10 to 30 min with the ratio of material and NaHCO3 solution is 1/4 (v/v), the enzyme pectinase – assistant extraction in other enzyme concentration (0.3 – 0.7%) for 20 to 60 minutes at 40oC, and the drying spray optimization using the surface method of Box-Behnken (maltodextrin (5- 15%), drying temperature (155 – 175oC), and liquid feed speed (20 - 30 ml/minutes)), were studied. The results showed that the solution NaHCO3 0.5%, the grape seaweed-to-solution NaHCO3 ratio of 1/4 (v/v), and the soaking time of 20 minutes helped the full movement for deodorant fishy of grape seaweed. The 0.5% enzyme pectinase - assisted extraction condition for 40 minutes at 40oC and natural pH of grape seaweed was the best. The best instant grape seaweed powder was collected at the optimization condition, for example, spray drying temperature of 164oC with 11% maltodextrin and liquid feed speed of 23 ml/min.