Affiliation:
1. Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
2. Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
Abstract
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, β-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.
Funder
National Taiwan Ocean University (NTOU) University Social Responsibility
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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