Formulation Optimization and Real-time Dehydration Endpoint Control in Making a <i>Gracilaria lemaneiformis</i> Snack

MA Wenjing; YANG Chao; LIN Xiaozi; LIANG Zhangcheng; HE Zhigang

doi:10.19303/j.issn.1008-0384.2021.10.017

Volume 36 Issue 10

Oct. 2021

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Article Navigation > Fujian Journal of Agricultural Sciences > 2021 > 36(10): 1238-1244

MA W J, YANG C, LIN X Z, et al. Formulation Optimization and Real-time Dehydration Endpoint Control in Making a Gracilaria lemaneiformis Snack [J]. Fujian Journal of Agricultural Sciences，2021，36（10）：1238−1244 doi: 10.19303/j.issn.1008-0384.2021.10.017

Citation:

MA W J, YANG C, LIN X Z, et al. Formulation Optimization and Real-time Dehydration Endpoint Control in Making a Gracilaria lemaneiformis Snack [J]. Fujian Journal of Agricultural Sciences，2021，36（10）：1238−1244 doi: 10.19303/j.issn.1008-0384.2021.10.017

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Formulation Optimization and Real-time Dehydration Endpoint Control in Making a Gracilaria lemaneiformis Snack

doi: 10.19303/j.issn.1008-0384.2021.10.017

MA Wenjing^{1, 2
,},
YANG Chao^{2, 3},
LIN Xiaozi^{2, 3},
LIANG Zhangcheng^{2, 3},
HE Zhigang^{2, 3
,
,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou,　Fujian　350002, China
2.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
3.
Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

Received Date: 2021-06-03
Rev Recd Date: 2021-06-24

Available Online: 2021-10-23

Publish Date: 2021-10-28

Abstract

Abstract

Objective Formulation optimization and determination of endpoint for the dehydration process in making a chewy, non-tacky, palatable snack item containing seaweeds, Gracilaria lemaneiformis, were conducted. Method To remove fishy note, the seaweeds were firstly inoculated with Saccharomyces cerevisia JJ4 and Lactobacillus paracasei subsp. RP38 to produce a fermentation liquid as the intermediate raw material for the snack making. Product formula and hot-air drying conditions were optimized based on the sensory scores of the finished samples in an orthogonal design experimentation. To achieve desirable texture as judged by the panel, moisture content and product hardness were used to establish a mathematical model for endpoint determination on the drying process. Result The undesirable odor of the seaweeds was largely ameliorated by the induced fermentation with the two microbial agents. In addition to the adhesion and gelling effect brought by the polysaccharides in G. lemaneiform, sucrose at 400 g·kg⁻¹, malic acid at 6 g·kg⁻¹, pectin at 1.4%, and carrageenan at 0.5% were incorporated to formulate the snack item. The mixed paste was dried by a 60 ℃ hot-air dehydration process that followed a mathematical model of y = −10.519x + 350.45 with R²= 0.9945 (where, y represents hardness index, and x product moisture content). Based on the sensory panel evaluation, the moisture content at 16.5%±0.3% as the dehydration endpoint would produce the optimal product hardness of 174–179 N·cm^-2. Conclusion The experimental snack made of the fermented seaweed liquid, sugar, and gelling ingredients had highly desirable textural and flavor qualities as judged by the taste panel. A mathematical model for real-time endpoint control on the dehydration process was established for commercial production of the new product.
- Gracilaria lemaneiformis cake,
- product formulation,
- process optimization,
- biological deodorization

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References(21)

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