plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Manufacturing and Quality Characteristics of Seaweed Chip Prototypes
차용준1·서정진1·허정민1·정용희1·김수민1·정유은1·황경환1·이창헌2·유대웅1,2*
1국립창원대학교 식품영양학과, 2국립창원대학교 시니어휴먼에콜로지 협동과정(식품영양학전공)
In this study, high-protein seaweed chips were prepared on a plant scale using laver and green laver as primary ingredients, and their quality characteristics were evaluated. The crude protein contents of laver and green laver chips were 13.0 g/100 g and 13.5 g/100 g, respectively, making them high-protein products. The amino acid composition of laver chips was 11,810.2 mg/100 g, with essential amino acids (EAAs) accounting for 33.0% and branched-chain amino acids (BCAAs) for 18.6% of the total. In green laver chips, the amino acid composition was 8,292.9 mg/100 g, of which EAAs represented 48.5%, and BCAAs 17.1%. Regarding the free amino acids of laver and green laver chips, amino acids with sweetness (threonine, serine, glycine, and lysine) were the most abundant at 143.8 mg/100 g and 136.0 mg/100 g, respectively. Flavor components, including 3-methylbutanal, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide, were generated by reactions, and (E)-2-heptenal, nonanal, hexanal, 3,5-octadien-2-one, and (E)-β-ionone in green laver may contribute significantly to the flavor of the green laver chip prototype. Sensory evaluation showed that preference was generally suitable in the range of 6.20-6.56 for the seaweed chips. However, further research is required to improve texture and consumer preferences.
Alternative protein, Green laver prototype, Laver prototype, Reaction flavor, Seaweed chip