Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper

Yu, Hyeon-Hee; Lee, Young-Min; Kim, Mina; Kim, Donghyuk; Lee, Juyoung; Lee, Jounghee

doi:10.17495/easdl.2022.2.32.1.73

Cited by 1 publication

(2 citation statements)

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“…Air-frying technology is a cooking method that uses the principle of heating food by circulating hot air (maximum 200 • C) generated by heating elements inside the appliance with an internal fan [10]. This air-frying technology can produce crispy fried dishes without deep-oil frying, as the moisture evaporates quickly.…”

Section: Introductionmentioning

confidence: 99%

“…This air-frying technology can produce crispy fried dishes without deep-oil frying, as the moisture evaporates quickly. At the same time, the oil inside the cooked food is also externally released and removed [10]. Products developed using this air-frying technology have been reported including plant-based products, such as dried lotus root chips [11], sweet potato snacks [12], banana chips [13], and falafel made from beans [14], as well as animal-based products, such as fish snacks [15], surimi products [16], and tilapia skin snacks [17].…”

Section: Introductionmentioning

confidence: 99%

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

Jeong,

Lee,

Cha

et al. 2023

Foods

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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.

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Section: Introductionmentioning

confidence: 99%