올리고당과 옥수수전분의 배합비를 달리하여 제조한 김(Pyropia tenera) 스낵의 품질 특성

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.