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http://dx.doi.org/10.17495/easdl.2015.2.25.1.146

Manufacture and Storage Characteristics of Onion Seasoned Laver  

Jeon, Ye-Sook (Dept. of Human Nutrition & Food Science, Chungwoon University)
Kang, Myung-Hwa (Dept. of Food Science & Nutrition, Hoseo University)
Choi, Mi-Kyeong (Division of Food Science, Kongju National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.1, 2015 , pp. 146-152 More about this Journal
Abstract
Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.
Keywords
Laver; onion; salt; oxidation; storage;
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Times Cited By KSCI : 9  (Citation Analysis)
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