Abstract
The objective of the present study is to enhance the nutritional value of rice paper by enriching it with laver (Pyropia sp.) and tapioca starch to meet the global demand for processed laver products. The conditions of the prepared laver and tapioca starch-enriched rice paper (LTRP) were optimized using a central composite design (CCD) of response surface methodology (RSM). For the preparation of LTRP, the optimal ingredients were 23.10 g laver powder, 60.08 g tapioca starch, and 12.10 g rice powder. Sensory evaluation of the LTRP based on the CCD indicates that laver powder positively influences taste, flavor, and appearance. Furthermore, the physicochemical analysis revealed that the LTRP has a higher protein content (11.87 ± 0.22%) and a higher amount of essential amino acids (3513.21 mg/100 g) than commercial rice paper (CRP). The antioxidant and total phenolic contents of the LTRP, compared to that of the CRP, significantly increased (p < 0.001). The results suggest that the nutritional value and the sensory characteristics of the LTRP improved as a result of the enrichment with laver powder and tapioca starch. The prospect outlined in this study is likely to usher in a new era in the rapidly growing laver industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
