반응표면분석법을 이용한 김(Pyropia sp.)스낵의 유탕공정 최적화
Optimization of Frying Conditions of Laver Pyropia sp. Snack Using a Response Surface Methodology
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초록
Laver Pyropia sp. is the most exported seafood in Korea and is one of the most consumed edible seaweeds. The export of laver has been centered on seasoned laver products; of note, laver snack products coupled with rice papers or glutinous rice paste are becoming more popular in Western countries. These laver snacks are manufactured using a deep frying process. Therefore, the frying conditions affect the physicochemical and sensory characteristics of fried laver snacks. In this study, we optimized the deep-frying conditions for laver snacks with gelatinized rice dough using a response surface methodology. The frying temperature (X1, 190-220°C) and frying time (X2, 10-30 sec) were selected as independent variables; the dependent variables were the overall acceptance (Y1 , points), hardness (Y2 , N), and oil content (Y3 , %). The optimal values of the frying temperature (X1 ) and time (X2 ) as per the overall acceptance (Y1 ) were 208°C and 23.1 sec, respectively. The predicted overall acceptance (Y1=8.0 points), hardness (Y2=98.74 N), and oil content (Y3 =27.69%), were similar to the experimental values under the optimal conditions. Overall, the acceptance was inversely proportional to hardness; the decrease in hardness caused an increase in the crispiness of the laver snacks.
Abstract
Laver Pyropia sp. is the most exported seafood in Korea and is one of the most consumed edible seaweeds. The export of laver has been centered on seasoned laver products; of note, laver snack products coupled with rice papers or glutinous rice paste are becoming more popular in Western countries. These laver snacks are manufactured using a deep frying process. Therefore, the frying conditions affect the physicochemical and sensory characteristics of fried laver snacks. In this study, we optimized the deep-frying conditions for laver snacks with gelatinized rice dough using a response surface methodology. The frying temperature (X1, 190-220°C) and frying time (X2, 10-30 sec) were selected as independent variables; the dependent variables were the overall acceptance (Y1 , points), hardness (Y2 , N), and oil content (Y3 , %). The optimal values of the frying temperature (X1 ) and time (X2 ) as per the overall acceptance (Y1 ) were 208°C and 23.1 sec, respectively. The predicted overall acceptance (Y1=8.0 points), hardness (Y2=98.74 N), and oil content (Y3 =27.69%), were similar to the experimental values under the optimal conditions. Overall, the acceptance was inversely proportional to hardness; the decrease in hardness caused an increase in the crispiness of the laver snacks.
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