인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.2
- 수록면
- 73 - 83 (11page)
- DOI
- 10.17495/easdl.2022.2.32.1.73
이용수
초록· 키워드
The specific aim of this study was to make laver snacks(fried seaweed paper covered with glutinous rice) by using an air fryer and glutinous rice paper to maximize the taste and texture of the traditional laver snack while increasing production volume by shortening the drying time. We used glutinous rice paper to laver(seaweed) instead of glutinous rice paste. Additionally, we heated the dried laver(170℃, 5 minutes) in the air fryer instead of deep-frying(170℃, 5 seconds). The crude fat content was high in the deep-fried laver snack. However, the laver snack coated with glutinous rice paper instead of glutinous rice paste had reduced crude fat levels. Further, the laver snack coated with glutinous rice paste cooked in the air fryer had the lowest fat content. The contents of amino acids and minerals significantly increased in the laver snacks made using the air fryer by circulating hot air compared to the deep-fried version, but they significantly decreased when glutinous rice paste was replaced with glutinous rice paper. However, when the deep-frying process was replaced by the simultaneous use of glutinous rice paper and heating through circulation of hot air, we found that the nutrient contents of the laver snack was preserved to some extent but could not achieve the same level as that of the control. The results of the sensory evaluation of the laver snack coated with glutinous rice paste showed that the preference for color and flavor decreased when deep-frying was replaced with the heating through circulation of hot air method. The preference for texture decreased when glutinous rice paper was used instead of glutinous rice paste. However, with the simultaneous use of heating through circulation of hot air and glutinous rice paper, there were no differences observed compared to the original snack. In conclusion, the simultaneous use of heating through circulation of hot air and glutinous rice paper could improve the manufacturing process of the laver snack and its health functionality.
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목차
- ABSTRACT
- 서론
- 재료 및 방법
- 결과 및 고찰
- 요약 및 결론
- REFERENCES
참고문헌
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