| Abstrakt: |
Researchers at Changwon National University in South Korea have developed a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies. The optimum processing condition for the chip was determined to be a batter composition of 20% dried laver, 21.3% hair tail surimi, and 58.7% rice flour. The laver chip exhibited high-protein and low-calorie contents, making it a potentially healthy snack option. The research was funded by the Ministry of Oceans and Fisheries, Korea, and the Rising Professor Financial Program at Changwon National University. [Extracted from the article] |
