Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

Jeong, Gyeong-Tae; Lee, Changheon; Cha, Eunsong; Moon, Seungmin; Cha, Yong-Jun; Yu, Daeung

doi:10.3390/foods12244450

Open AccessArticle

Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

by

Gyeong-Tae Jeong

¹,

Changheon Lee

¹

,

Eunsong Cha

¹

,

Seungmin Moon

¹

,

Yong-Jun Cha

²

and

Daeung Yu

^1,2,*

¹

Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea

²

Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea

^*

Author to whom correspondence should be addressed.

Foods 2023, 12(24), 4450; https://doi.org/10.3390/foods12244450

Submission received: 9 November 2023 / Revised: 30 November 2023 / Accepted: 8 December 2023 / Published: 12 December 2023

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients)

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Abstract

This study aimed to develop a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies via response surface methodology (RSM). The optimum processing condition (w/w) was determined with a batter composition of 20% dried laver, 21.3% hair tail surimi, and 58.7% rice flour. Additional ingredients included б-gluconolactone, NaHCO₃, soybean oil, corn syrup, table salt, saccharin, and a mixture of distilled water and reaction flavor-inducing solution (RFIS). The laver pellet processed and dried (50 °C, 1–2 h) with air-frying (195 °C, 52.5 s) to process the laver chip. The values of brittleness and puffing ratio of the laver chip were 6.93 ± 0.33 N and 116.19 ± 0.48%, respectively, with an error within 10% of the predicted values of RSM. RFIS was prepared via RSM with the addition of precursor substances (w/v) of methionine 0.54%, threonine 3.30%, glycine 2.40%, glutamic acid 0.90%, and glucose 3% to distilled water and then heating reaction (121 °C, 90 min). The quantitatively descriptive analysis (QDA) of RFIS, baked potato-like and savory odor were 6.00 ± 0.78 and 4.00 ± 0.91, respectively, with an error within 10% of the predicted values. The laver chip exhibited high-protein (24.26 ± 0.10 g%) and low-calorie (371.56 kcal) contents.

Keywords: laver; air-flying; reaction flavor; surimi; protein

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MDPI and ACS Style

Jeong, G.-T.; Lee, C.; Cha, E.; Moon, S.; Cha, Y.-J.; Yu, D. Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies. Foods 2023, 12, 4450. https://doi.org/10.3390/foods12244450

AMA Style

Jeong G-T, Lee C, Cha E, Moon S, Cha Y-J, Yu D. Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies. Foods. 2023; 12(24):4450. https://doi.org/10.3390/foods12244450

Chicago/Turabian Style

Jeong, Gyeong-Tae, Changheon Lee, Eunsong Cha, Seungmin Moon, Yong-Jun Cha, and Daeung Yu. 2023. "Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies" Foods 12, no. 24: 4450. https://doi.org/10.3390/foods12244450

APA Style

Jeong, G.-T., Lee, C., Cha, E., Moon, S., Cha, Y.-J., & Yu, D. (2023). Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies. Foods, 12(24), 4450. https://doi.org/10.3390/foods12244450

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Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

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