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http://dx.doi.org/10.5657/KFAS.2022.0294

Quality Properties of Laver Pyropia tenera Snack with Different Mixing Ratios of Oligosaccharide and Corn Starch  

Choi, Gibeom (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Jongmin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung Seok (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Bae, Sung-A (Sewha seafood Co., Ltd.)
Bae, Ki-Il (Sewha seafood Co., Ltd.)
Cho, Suengmok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.3, 2022 , pp. 294-301 More about this Journal
Abstract
Laver Pyropia tenera snack is typically manufactured as an attached laver and carbohydrate-based rice papers or glutinous rice paste. Carbohydrates contribute to a crispy texture and many various additives are used for development of texture. Isomalto-oligosaccharide (IMO) and corn starch (CS) are typical additives in snack products that produce several changes, including texture. We investigated physicochemical properties of laver snacks prepared using IMO/CS ratios of 1:0 (Sample 1), 3:1 (Sample 2), 1:1 (Sample 3), 1:3 (Sample 4), and 0:1 (Sample 5). All of the prepared laver snacks displayed constant drying rates up to 45 minutes. Samples 1 and 5 had higher drying rates than the other laver snacks. Concerning CIE color values, Sample 5 displayed the highest brightness (L*) value (78.89) and lowest yellowness (b*) value (6.66). In contrast, Sample 1 displayed the lowest L* value (74.65) and highest b* value (17.23). The hardness proportionally decreased along with IMO content. In the sensory evaluation, overall acceptance was highest for Sample 1 with the highest oligosaccharide content.
Keywords
Corn starch; Laver snack; Oligosaccharide; Physicochemical properties; Sensory evaluation;
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Times Cited By KSCI : 7  (Citation Analysis)
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