Crunchy Texture Research Articles

Effects of covering inter-row orchard floor with reflective films on light distribution, photosynthesis, coloration and quality of ‘Fuji’ apples

The effect of hot and dry summers, typical of Mediterranean climates, together with inappropriate canopy management, strongly restricts apples red color development. The ‘Fuji’ apples market demands not only fruits with larger sizes, crunchy textures and sweet flavors but also with intense and complete red coloration skin. Portuguese growers face additional difficulties by the predominance of old clones and fast-changing needs of the market, requiring a different technical approach and the introduction of new technologies. The use of reflective materials between tree rows is known by its effects on enhancing red color development without reducing fruit quality and it was tested in Portuguese conditions in an orchard of ‘Fuji Fubrax’ apple (Malus domestica). White polypropylene UV-stabilized reflective film, Reflectex® (Carreta Tessitura, Carre, Italy), was installed 22 days before the first harvest, in alternate rows, leaving uncovered the first 50 cm closer to the trunk. PAR reflection measured at 50 cm height, in the middle of the rows with spontaneous vegetation increased from 9.1 to 53.6% when covered with white reflective film. In spite of soil PAR reflection measured under the canopy at solar noon be low, average reflection in the first linear meter increased from 3 to 11% in the west side and from 1 to 6.5% in the east side, with significant gains in the first 50 cm due to the effect of the film. There was also a positive effect on the side of the trees without film, resulting from reflected radiation into the canopy. These differences were responsible for higher photosynthetic rates measured outside and inside the trees with the film placed laterally, some of these results being supported by chlorophyll content index and specific leaf area measurements. Covering the orchard floor with reflective films was very effective in improving fruit coloration (lower hue values, so redder fruits), showing significant differences and similar color between fruits harvested inside the canopy from the side with the film and fruits from the outside of the canopy without film. Positive effects were also found in average fruit weight, firmness and total soluble solids (increase of about 5-10% in Brix values). These results should be confirmed in a long-term program and others reflective materials assessed.

Objective Evaluation of Crispy and Crunchy Textures of Foods by Acoustic Analysis

食品の「おいしさ」には，人の五感で知覚される味・香り・食感・外観といった様々な要素が複雑に関わっている。揚げ物やスナック菓子等の固形食品の「おいしさ」評価では，サクサク・パリパリという“音”で表現される食感（テクスチャー）が重要であり，これを客観的に評価する手法が開発されている。本稿では，筆者らの研究グループが開発した「食感音響評価システム」による，咀嚼を模した食品破砕とその破砕音の解析結果を中心に，“音”による食感評価方法について解説する。

Drivers of liking for reduced sodium potato chips and puffed rice.

Reducing the amount of sodium in food products is necessary in decreasing the prevalence of hypertension, heart attack, and stroke. There is a lack of information on sodium reduction in potato chips and puffed rice, which comprise a large percentage of salty snack sales, and the use of flavor enhancers to maintain consumer acceptability of these products. The objective of this study was to identify drivers of liking for potato chip and puffed rice samples seasoned with differing sodium and flavor enhancer concentrations using sensory descriptive analysis and acceptance data. Eleven trained panelists evaluated the snacks and found eight significantly different attributes for potato chips and seven significantly different attributes for puffed rice. To better understand how these differences in samples play a role in sample liking, the descriptive analysis data were correlated with the data from a consumer test through preference mapping. For potato chips, consumers liked samples characterized by meaty aftertaste, aroma, aroma-by-mouth, and umami aftertaste. Consumers disliked samples with a strong raw potato aroma. For puffed rice, consumers liked samples with attributes of crunchy texture, garlic aftertaste, and savory aftertaste and disliked bitter aftertaste and chili powder aroma-by-mouth. These findings imply acceptance of sodium-reduced potato chips and puffed rice is possible by focusing on these identified drivers of liking. PRACTICAL APPLICATION: Our findings suggest the addition of flavor enhancers maintains or improves the palatability of reduced sodium products with eight attributes influencing liking of potato chips and seven attributes influencing liking of puffed rice. Understanding the sensory attributes that impact the acceptance of reduced sodium products will allow for these attributes to be the focus during product development, which may result in increased sales of reduced sodium snacks, thus decreasing sodium consumption from snack products.

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Amplang is typical food most known to the public in Indonesia and is a snack with low protein and high fat content. The research was aimed to determine the effect of fortified rebon shrimp Mysis relicta protein concentrate on amplang processing. The parameters included organoleptic test, proximate analysis (moisture, protein, fat, ash contents) and amino acid profile of the best treatment. From the results, the organoleptic acceptability of amplang processing revealed that 10% fortification of M. relicta protein concentrate (K2 sample) in amplang processing was strongly like. The characteristics of the preferred amplang were brownish appearance: brownish (3.59), typical marine product odor (3.45), delicious flavor (3.43), and crunchy texture (2.96). Furthermore, proximate values were moisture (3.60%), protein (11.12%), fat (3.85%), ash (2.00%), and it had 9 essential amino acids and 8 non-essential amino acid dominated by glutamate acid (4.09%).

Understanding the crispy-crunchy texture of raw red pepper and its change with storage time.

Red sweet peppers held in cold storage were periodically sampled at 1-week intervals over a 3-weeks period using three-point bending, puncture, cutting, and Volodkevich (coupled with acoustic emission) tests, confocal laser scanning microscopy (CLSM) and other physicochemical measurements. At each sampling, tissue specimens were soaked in mannitol solutions (0.0-0.9M) and puncture test, dimension changes and CLSM were used to identify degrees of turgidity present in osmotically manipulated pepper tissue. Pepper texture became crumbly with increased storage time due to softening and wilting processes. The Young's modulus, derived from the bending test using the single-edge notched bend geometry without notches decreased progressively during cold storage and resulted as the best mechanical parameter for measuring the loss of whole-tissue stiffness by both decreased cell wall stiffness and turgor pressure. Osmotic adjustment indicated that the pepper structure is extremely anisotropic, with the specimen's "average" relative thickness (RT) being the dimension change more affected. Incipient plasmolysis was evident in the highest mannitol concentration (0.9M), therefore, the turgor pressure of nonsoaked tissue could not be inferred. However, significant correlations were found between RT and puncture parameters such as initial slope, initial and final distances, and the number of flesh and skin force peaks, which depended on the dilation or shrinkage caused by the osmotic adjustment. During storage, soaked tissues had lower crunchy texture than nonsoaked, reflecting that cell wall stiffness plays a more significant role in determining pepper crunchiness than cell turgor pressure.

PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG HIJAU DALAM PEMBUATAN FLAKES

The purpose of this research was to determine and obtain the best ratio between the taro flour and mung bean flour for making flakes. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The ratio of taro flour and mung bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% level. Results of ANOVA showed that the ratio of taro flour and mung bean flour significantly affected moisture content, ash content, fat content, protein content, carbohydrate contents, crude fiber contents, as well descriptive and hedonic sensory test. The best treatment was the ratio of taro flour and mung bean flour 50:50 which had moisture 2.44%, ash 2.32%, fat 1.02%, protein 9.33%, carbohydrate 84,44%, crude fiber content 2.97%, and durability crunchy in milk for 4.43 minutes. Overall to result of sensory test preferred by the panelist with descriptions of slightly yellow, flavorfull taro and mung bean, mung bean test, and crunchy texture.

Formulation of Emergency Food in Flakes Form Made from Proso Millet Flour (Panicum milliaceum) and Snakehead Fish (Channa striata)-Tempeh Flour Koya

Indonesia rich in local commodity which is potential to be processed into emergency food that needed during disaster condition. The objective of this research was to determine the quality of formulated flakes emergency food flakesmade from proso millet flour and snakehead fish-tempeh flour koya based on its sensory, chemical and physical properties. The ingredients of this product were proso millet flour, snakehead fish-tempeh flour koya, sugar, margarine, skim milk, and egg. The initial formulations was determined with mass balance of the ingredients. Emergency food was made from proso millet flour and snakehead fish-tempeh flour koya with variation composition 100:0; 60:40; 55:45; and 50:50.. Each formulation were test sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The results of this study showed that the best formula had compositions of proso millet flour 60% and snakehead fish-tempeh flour koya 40%. The physical properties showed that its hardness, fracturability, crispness, and crunchiness in milk values respectively were 2.42 N; 2.27 N; 41.93; and 13.73 minutes. Chemical characteristics showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 2.82 %; 3.59 %; 16.85 %, 19.74 %; 59.82 %; and 249.83 kkal/50 g respectively. The result of sensory analysis showed that its brownish color, fishy aroma, fishy taste and crunchy texture.

Breakfast development based on jack bean and analysis of physical, chemical and sensory product

The physical characteristics jack bean is hard outer skin, make it difficult to process. This research aimed to determine the proportion of jack bean and tapioca flour for making jack bean breakfast; the effect of peeling method by immersion in CaCO3 and NaOH solutions and to determine concentration of skim milk for making jack bean breakfast with good physical, chemical, and sensory properties This research used a randomized block design. Factors studied were the proportion of jack bean flour: tapioca w/w, consisted of 3 levels (70:30, 60:40; 50:50); peeling method consisted of 2 levels (15% CaCO3 for 1 hour and 3% hot NaOH solution for 7 minutes); and the addition of skim milk consisted of 3 levels (5, 7.5, and 10%). The best treatment combination was jack bean: tapioca flour 60:40: peeling by CaCO3, skim milk concentration 7.5%. Jack bean breakfast had a rehydration coefficient of 3.37; water content of 4.57% wb; ash content of 2.54% wb (2.66% db). protein content 12.18% wb (12.76% db); fat 8.13% wb (8.52% db), carbohydrate (by difference) 72.58% wb (76.06% db), crunchy texture value (3.37); a rather distinctive taste (2.17); delicious flavor (2.67); and panelist preferences of favored products (2.63).

PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata, (L.) Walp) TERHADAP KARAKTERISTIK COOKIES

The purpose of this research was to know the effect of comparison wheat flour with cowpea sprout flour to the characteristics of cookies and to know the right comparison between wheat flour with cowpea sprout flour that was able to produce cookies with the best characteristics. The experimental design used Completely Randomized Design with the treatment comparison of wheat flour and cowpea sprout flour consisting of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had an effect on the variable then continued with Duncan test. The comparison of wheat flour with cowpea sprout flour significantly affected the content of water, ash, fat, protein, carbohydrate, coarse fiber, color, aroma, texture, taste as well overall acceptance of cookies. Comparison of 80% wheat flour:20% cowpea sprout flour had the best characteristics of cookies the content of water 2.41%, ash 1.26%, fat 23.44%, protein 11.38%, carbohydrate 61.51%, crude fiber 8.94%, the color, flavor, texture, taste, overall acceptance liked, had brown color and very crunchy texture.

Diversity in Tuber Characteristics of Local Cultivars of Yam Bean (Pachyrhizus erosus) in Indonesia

Yam bean is legume with tuberous root originated from the semiarid tropics of Central America, and has been widely spread in several regions in Indonesia. Research on characterization of tuber yam bean was conducted in Kendalpayak Research Station (Malang, Indonesia) from May to October 2016. A total of 73 local yam bean cultivars originated from eight provinces were characterized based on their tuber characteristics. The sensory evaluation was also conducted to evaluate the tuber sweetness, fiber intensity, and texture crunchiness. The average tuber weight was 455.2 g/plant, with the average tuber length and width were 10.78 cm and 8.17 cm, respectively. The ratio of tuber length and width was 1.42, indicates that yam bean tuber in Indonesia tend to be in spherical shape. The average tuber water content was 83.87% (wet basis), showed that the water content was quite high. Based on cluster analysis, 74 local cultivars of yam bean were grouped into five clusters. The tuber weight varied among cultivars and become the distinguishing factor between local cultivars. Local variety of yam beans in Indonesia tend to have sweet taste and crunchy texture. So far, the study on characterization of tuber diversity in Indonesian local cultivar of yam bean is still limited. Thus, these results provide important information to optimize the tuber yam utilization as industrial raw materials.

Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) –Tempeh Flour Koya

Indonesia is a natural disaster-prone country. Food availability appears as the post-disaster main problem. Emergency food is an effort to overcome it. An ideal emergency food is expected to have a complete nutritional composition. Fulfilling macronutrient needs, proso millet flour and snakehead fish-tempeh flour koya were being used in this research. The objective of this research was to determine the formulation of emergency food in biscuit form made from proso millet flour and snakehead fish-tempeh flour koya based on its sensory, chemical and physical properties. This research was using a completely randomized design with one factor affecting. The variations of proso millet flour and snakehead fish-tempeh flour koya composition were 100:0 ; 80:20 ; 60:40 ; and 40:60. All treatments were carried out sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods. and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The result indicated that the best biscuit formula had compositions of proso millet flour 80% and snakehead fish-tempeh flour koya 20%. It had a brownish color, not-strong-fishy aroma, a strong-enough bitter aftertaste and crunchy texture. Chemical analysis showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 1,146%; 4,827%; 12,536%; 26,325%; 56,312% and 5,033 kcal/gram, respectively. The physical analysis shows that its hardness and fracturability values were 8,037 N and 2,403 N, respectively.

Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk

White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oystermushroom processing to be cracker product is one of product diversification efforts frommushroom. This research was conducted to find out the best formulation of tapioca andoyster mushroom to produce the best characteristics of oyster mushroom crackers. Thesecharacteristics include expansion volume, sensory, and chemist. This research was designedin a Completely Randomized Block Design with 3 replication. The treatments had 7formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out thetreatment effects, then the data were further analyzed with Honestly Significant Difference(HSD) test on level of 5% to find the best formulation. The results showed that formulationN2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansionvolume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typicalof oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fatcontent of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).However, the protein content didn’t include the qualification of cracker standard quality(SNI 01-2713-1999).Keywords : white oyster mushroom, tapioca, cracker

Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber

پژوهش حاضر با هدف بررسی اثر پیش فرآیند مایکروویو بر محتوی رطوبت و چربی، حجم مخصوص، ویژگی های بافتی (سفتی و ارتجاعیت) و خصوصیات ساختار مغز (تعداد سلول های گاز و تخلخل) دونات غنی شده با منابع مختلف فیبر خوراکی (حاوی صمغ فارسی و پودر تفاله هویج) انجام شد. همچنین شرایط فرآیند با استفاده از روش سطح پاسخ و یک طرح باکس-بنکن با 3 فاکتور بهینه‌سازی شد. فاکتورهای مورد استفاده در این پژوهش شامل توان مایکروویو (900-300 وات)، مدت زمان پیش فرآیند مایکروویو (90-30 ثانیه) و مدت زمان سرخ کردن (130-70 ثانیه) بود. نتایج نشان داد با افزایش سطح هر یک از فاکتورها، محتوی رطوبت کاهش ولی محتوی چربی، سفتی مغز و ارتجاعیت، تعداد سلول ها و تخلخل دونات حاوی فیبر خوراکی افزایش می یابد. شرایط بهینه فرآیند شامل پیش فرآیند در توان 400 وات به مدت 60 ثانیه و سپس سرخ کردن به مدت 108 ثانیه بود. در این شرایط، محتوی چربی دونات سرخ شده کمتر از دونات های سرخ شده در شرایط معمول بود.

Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.

Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer. Results indicated that the developed lexicon could distinguish among these quinoa varieties, showing significant differences in aromas, taste/flavors, and texture attributes. Specifically, quinoa variety effects were observed for the aromas of caramel, nutty, buttery, grassy, earthy, and woody; taste/flavor of sweet, bitter, grain-like, nutty, earthy, and toasty; and firm, cohesive, pasty, adhesive, crunchy, chewy, astringent, and moist textures. Three varieties, "QQ74," "Linares," and "CO407D," exhibited an adhesive texture that has not been described in other commercialized quinoa. Subsequent consumer evaluation (n = 100) on 6 selected samples found that the "Commercial Red" sample was the most accepted overall whereas the least accepted was the field variety "QQ74." For all consumers, overall acceptance of quinoa was driven by higher intensities of grassy aroma, and firm and crunchy texture. Segmentation of the consumers into 4 groups was explored and showed that consumers varied in their acceptance of specific attributes, particularly texture. From the present study, the quinoa lexicon and key drivers of consumer acceptance can be utilized in the industry to evaluate quinoa varieties, product quality and processing procedures.

Application of the check‐all‐that‐apply method (CATA) to get insights on children's drivers of liking of fiber‐enriched apple purees

AbstractDeveloping food products for children requires their involvement since their needs differ from those of adults. Descriptive methods are helpful in defining product's sensory properties that drive consumer's liking but they are not recommended with children. Consequently, finding new approaches to develop food tailored for children is one of the biggest challenges for food companies and sensory and consumer research scientists. This study has a twofold aim: (a) to test the suitability of check‐all‐that‐apply (CATA) questions to obtain a sensory description of fiber‐enriched apple purees by children; (b) to investigate the drivers of liking of these products. Sixty‐two children (8–11 years) evaluated the overall liking of six apple purees varying in appearance and texture and answered a series of CATA questions. Results showed that children were able to generate appropriate descriptive terms and to discriminate the samples according to the a priori modified sensory modalities using the CATA method. Sweet taste and a uniform texture (sandy, doughy, and floury attributes) were positive predictors of apple purees children liking, whereas sour taste, granular and crunchy texture were negative predictors.Practical applicationsThe check‐all‐that‐apply (CATA) method is an appropriate, child‐friendly approach to get insights on how young consumers perceive a food product and identify the most relevant sensory attributes that affect children's hedonic perception. The use of CATA technique could be useful for food products research and development to understand children's drivers of liking and to obtain effective input for products optimization that meet children's sensory expectation, assuring product's success with this specific target of consumers.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added.
 Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of
 Moringa leaf powder.
 Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive.
 Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder.
 Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the
 level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.
 
 Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

Calidad de productos deshidratados de manzana adicionados con componentes activos

El objetivo de la presente investigación fue evaluar los atributos de calidad de manzanas secadas por aire convencional y liofilizadas, previo tratamiento de impregnación (IV) con vitamina E. El proceso de secado por aire convencional (PSAC) se realizó en un secador de bandeja a 40ºC, humedad relativa de 59±7% y velocidad del aire de 0,7 m/s; mientras que, el proceso de liofilización (PL) se realizó a presión de vacío de 1.2 x 10-3 kPa, temperatura del condensador de -45ºC y temperatura de la bandeja de 25ºC. La cuantificación de vitamina E se realizó por cromatografía de gases con detector de ionización de llama sobre extractos de las muestras en hexano. Las manzanas PSAC y PL presentaron 0,72±0,12 y 1,34±0,14mg dl-α-tocoferol acetato/g; 12,6±1,7 y 7,9±2,0% humedad, respectivamente. Los productos PSAC presentaron pardeamiento, mientras que los productos PL fueron más claros (>L*), verdosos (>a*), menos amarillos (<b*) y menos saturado (<Cab*). Los productos obtenidos por PL presentaron una textura crujiente; mientras que los productos PSAC fueron gomosos. Los procesos integrados IV + PSAC e IV + PL, no implican una alteración notable de la vitamin E incorporada; por lo tanto, es un buen procedimiento para incrementar la vida útil de los productos sin pérdidas del valor nutricional.

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

Roasted hazelnuts can be consumed as whole nuts, or as an ingredient in the confectionary and bakery industries and are highly appreciated for their typical taste, aroma and crunchy texture. In this work, two hazelnut types (TGT, Ordu) from two harvests were roasted using two different systems (hot air, infrared) at different time/temperature combinations, and the evolution of oxidative stability, the total phenolic content (TPC), the antioxidant capacity, the mechanical and acoustic properties and the sensory perception were determined during storage. The results showed that the oxidative stability was increased by roasting hazelnuts at 120°C for 40min with hot air system. Similar overall trends were not found for the TPC, the antioxidant capacity and the mechanical-acoustic properties. However, for the maintenance of high antioxidant activity, a storage time of 6months at 4°C is recommended. The two roasting systems gave hazelnuts with significant sensory differences only at high roasting temperature.

Caulerpa consumption, nutritional value and farming in the Indo-Pacific region

In the Indo-Pacific region, several species of the green seaweed genus Caulerpa Lamouroux (1809) are very popular as human food because of their delicious taste and crunchy texture, which are pleasing to the palate, and because of their health benefits: Caulerpa contains proteins, fiber, minerals, vitamins, polyunsaturated fatty acids, and bioactive anti-oxidants. The consumption of these seaweeds is well established in local traditions and, for this reason, several seaweed farms have been established, or are under assessment, with a view to providing additional sources of income for local communities and to secure their livelihoods. Currently Caulerpa species are mostly collected from the wild and sold on the markets. However, farms can use a range of culture techniques such as bottom planting, off-bottom culture, floating long lines, or land-based raceways. This paper presents an overview of the traditional consumption and nutritional values of Caulerpa in the Indo-Pacific region and the different farming methods used for Caulerpa culture.

저장기간 동안 돌산 갓 피클의 이화학적 및 관능적 특성 분석

The principal objective of this fundamental research was to analyze the physicochemical changes and sensory properties of Dolsan leaf mustard pickles (DMP) for the development of low-salt pickles in order to contribute to the diversification of food. The DMPs were stored at -2°C for 90 days, with salinity maintained at 1.63% to 1.85%. The pH was decreased during storage, and the acidity was gradually increased for up to 60 days of storage, after which it was increased rapidly to 1.10. The L-values (lightness) from the stems were decreased during storage. The a-values (greenness) were increased, while the b-values (yellowness) were decreased. It was shown that the DMP had a progressive browning phenomenon and the number of lactic acid bacteria gradually decreased. The sensory evaluation showed that crunchy textures were decreased and touch textures were increased at 30 days. Therefore, Dolsan leaf mustard is suitable as a material for low-salt pickles during storage for 90 days. The results of the analysis of the physicochemical and sensory properties indicate that the optimal storage for DMP was maintained for up to 30 days.