TITLE:
Seablite (Suaeda maritima) Product for Cooking, Samut Songkram Province, Thailand
AUTHORS:
Ampornsri Pornpitakdamrong, Yuttana Sudjaroen
KEYWORDS:
Seablite; Suaeda maritime; Food Processing; Nutritional Values; Biological Activities
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.9,
April
24,
2014
ABSTRACT: Seablite
(Suaeda maritima) is a salt marsh plant growing in mangrove forest.
Local people in Samut Songkram, Thailand use seablite for different types of
cooking such as traditional seablite salad, seablite curry with crabs, or
scalded seablite with chili paste. The objectives of this research were: 1) to
develop appropriate commercial seablite products of Samut Songkram province; 2)
to evaluate the nutritional values of the seablite products; and 3) to
investigate biological characteristics of seablite on health promotion. The
result showed that: 1) for food processing, seablite must be harvested in rainy
season. Before cooking process, seablite should be scalded in boiled water
added with sugar. However, dried seablite is the most suitable product which
can be used to make vegetable salad; 2) Based on the nutrition, the developed
seablite products contained similar nutritional values to that of traditional
fresh cooking except the developed products contained higher carbohydrate (4.85%
vs. 4.59% w/w, respectively) with less water content (91.22% vs. 91.98% w/w)
and lower amount of vitamin A (7982 vs. 9632 μg/100g) and vitamin E (2.80 vs.
3.51 mg/100g); 3) Seablite contains antioxidants especially the seablite
extracted with water and no poisonous effect to normal cells. The results of
this study can be used as preliminary data for further developing of seablite
in commercial scale. In addition, seablite can be applied in cooking recipes as
well as raw materials with high nutritional quality.