http://scholars.ntou.edu.tw/handle/123456789/24618
標題: | Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao <i>Gelidium</i> Seaweed | 作者: | Sung, Wen-Chieh Lin, Hong-Ting (Victor) Liao, Wei-Chih Fang, Mingchih |
關鍵字: | sun drying;halogen lamp drying;Gelidium seaweed;jelly;volatile compounds;dried seaweed | 公開日期: | 2023 | 出版社: | MDPI | 卷: | 12 | 期: | 24 | 來源出版物: | FOODS | 摘要: | Traditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds. The seaweed, which is originally reddish-purple in color, turns yellow in color after the repeated washing and sun drying cycles. However, the sun drying process can only be used on sunny days. Therefore, this study evaluated an alternative method, halogen lamp drying, and compared the qualities of the product, Gelidium jelly, made using the halogen lamp drying and traditional sun drying methods. The properties investigated included the agar yield, gelling temperature, hardness, springiness, rheological parameters, sensory attributes, color, and volatile compounds. The results demonstrated that the halogen lamp drying method required 12 washing and drying cycles to achieve similar jelly properties to seven rounds of sun drying in the experimental conditions. Volatiles including heptanal, beta-ionone, and (E)-2-decenal could be used as indicators to monitor the washing and drying processes. Halogen lamp drying could be an alternative processing method for seaweed drying, especially on rainy days. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/24618 | DOI: | 10.3390/foods12244508 |
顯示於: | 食品科學系 |
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