반응표면분석법을 이용한 김 첨가 라이스 페이퍼의 제조 조건 최적화

Abstract

Laver (Pyropia sp.) is a genus of red alga in the Bangiaceae family that is widely consumed owing to its high nutritional value. Recently, the concern interested in health among consumers has led to global demand for the laver and its products are developed in the form of seasoned laver, dried laver, and snacks. Accordingly, with increasing the demand for the laver, the need to produce a variety of processed products becomes more apparent. As a result of this necessity, this study aimed to produce rice paper using laver powder named ‘laver rice paper (LRP)’ followed by the optimization of preparation conditions. The central composite design (CCD) of response surface methodology (RSM) was used in this analysis to optimize the preparation conditions of LRP. Laver powder content (X1), tapioca starch content (X2), and rice powder content (X3) were independent variables, respectively. As dependent variables, the sensory assessment score of LRP (Y1: taste, Y2: flavor, Y3: texture, and Y4: appearance) was selected. The results were analyzed using analysis of variance (ANOVA) and regression analysis. The optimum condition to maximize sensory assessment scores was laver powder 23.10 g, tapioca starch 60.08 g, and rice powder 12.10 g, respectively. In the validation test, the experimental error between the experimental data and the predicted values was less than 5%, indicating that it was suitable for predicting the preparation conditions of LRP. Furthermore, the nutritional value and antioxidant activity of LRP were much higher than the nutritional value and antioxidant activity of commercial rice paper (CRP). The optimized condition allowed for the development of a new processed product such as LRP. The results conducted in this study is expected to bring new insight to develop various seaweed processed products in the expanding laver industry.