TY - JOUR
T1 - Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)
AU - Lee, Yoojeong
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2024 Elsevier Ltd
PY - 2024/11/15
Y1 - 2024/11/15
N2 - This study aimed to investigate the impact of pan- and air fryer-roasting on the volatiles, umami compounds, antioxidant activity, and sensory attributes of dried laver (Porphyra dentata). To assess the influence of time and temperature, pan-roasting was conducted at temperatures of 250, 300, and 350 °C for 5, 10, and 15 s, respectively. For air fryer-roasting, dried laver was roasted at 160, 170, and 180 °C for 2, 4, and 6 min, respectively. In both roasting methods, the levels of 1,5-octadien-3-ol and 1-octen-3-ol significantly decreased (p < 0.05) with increased time and temperature. The Equivalent Umami Concentration ranged from 94.89 to 518.09 g MSG/100 g. The antioxidant activity significantly increased (p < 0.05) with higher roasting temperatures and longer durations, whereas pigment content significantly decreased. The browning index increased by 64% and 43% for the pan and air frying methods, respectively. The samples pan-roasted at 300 °C for 15 s obtained the highest sensory scores.
AB - This study aimed to investigate the impact of pan- and air fryer-roasting on the volatiles, umami compounds, antioxidant activity, and sensory attributes of dried laver (Porphyra dentata). To assess the influence of time and temperature, pan-roasting was conducted at temperatures of 250, 300, and 350 °C for 5, 10, and 15 s, respectively. For air fryer-roasting, dried laver was roasted at 160, 170, and 180 °C for 2, 4, and 6 min, respectively. In both roasting methods, the levels of 1,5-octadien-3-ol and 1-octen-3-ol significantly decreased (p < 0.05) with increased time and temperature. The Equivalent Umami Concentration ranged from 94.89 to 518.09 g MSG/100 g. The antioxidant activity significantly increased (p < 0.05) with higher roasting temperatures and longer durations, whereas pigment content significantly decreased. The browning index increased by 64% and 43% for the pan and air frying methods, respectively. The samples pan-roasted at 300 °C for 15 s obtained the highest sensory scores.
KW - Air fryer roasting
KW - Antioxidant activity
KW - Pan roasting
KW - Porphyra dentata
KW - Sensory properties
UR - http://www.scopus.com/inward/record.url?scp=85197090836&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2024.140289
DO - 10.1016/j.foodchem.2024.140289
M3 - Article
C2 - 38959799
AN - SCOPUS:85197090836
SN - 0308-8146
VL - 458
JO - Food Chemistry
JF - Food Chemistry
M1 - 140289
ER -