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KMID : 0613820030130030349
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Journal of Life Science
2003 Volume.13 No. 3 p.349 ~ p.354
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Processing Conditions of Functional Anchovy Snack
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Kang Dong-Soo
Choi Ok-Soo
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Abstract
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In order to manufacture the high-quality products as well as to promote their consumption, processing conditions for anchovy snacks were investigated. Seasoning juice-1 were made for 7% sugar, 2% salt, 5% soy sauce, 2% ginger, 1% pepper, 5% garlic, 5% onion, 2% glasswort extract and 0.5% taurine with water. Seasoning juice-2 were made for 15% frying powder, 15-20% starch syrup, 10% soybean powder and 2% sesame powder with water. Sensory evaluation revealed that overall acceptability of anchovy snacks with 30% moisture before popping, 15% frying powder and 15-20% starch syrup in seasoning juice-2 with 20 seconds popping time exceeded other groups of samples.
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KEYWORD
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anchovy, snack, seasoning, sensory evaluation
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