Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)

Yoojeong Lee, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

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.

Original languageEnglish
Article number140289
JournalFood Chemistry
Volume458
DOIs
StatePublished - 15 Nov 2024

Keywords

  • Air fryer roasting
  • Antioxidant activity
  • Pan roasting
  • Porphyra dentata
  • Sensory properties

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