Effects of different growth patterns on nutritional quality of Nostoc commune
<b>Objective:</b> Replacing wild resources with artificially cultivated <i>Nostoc commune</i> to protect the natural environment. <b>Methods:</b> Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation an...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230727 |
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| Summary: | <b>Objective:</b> Replacing wild resources with artificially cultivated <i>Nostoc commune</i> to protect the natural environment. <b>Methods:</b> Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation and wild <i>N. commune</i>, while using outdoor cultivation of <i>Nostoc sphaeroides</i> as a control in the above three aspects. <b>Results:</b> The ratio of dry weight to wet weight of wild <i>N. commune</i> was the largest （2.42%）, and its hardness and elasticity were the highest, which were 1.184 N and 78.5%, respectively. The content of phycoerythrin and polysaccharide of outdoor <i>N. commune</i> were the lowest, which were 0.19% and 24.45%, respectively. The allophycocyanin and protein contents of wild <i>N. commune</i> were the lowest, which were 0.33% and 20.33% respectively. The chlorophyll and phycocyanin contents of indoor <i>N. commune</i> were the highest, which were 0.82% and 2.75%, respectively. At the same time, the sensory evaluation results showed that there was no significant difference in the taste of <i>N. commune</i> among the different growth patterns （<i>P</i>＜0.05）. <b>Conclusion:</b> Artificial cultivated <i>N. commune</i> can completely replace wild resources for consumption and further processing of products. |
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| ISSN: | 1003-5788 |