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Edible biopolymer films were developed from hijiki (Hizikia fusiforme), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability (2.1-3.3 g•mm/kPa • h • m 2) and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.

Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/ locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and 15 o C (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at 15 o C. The zero-order kinetics was used to predict the shelf-life of the prepared jelly (R²=0.89-0.96), which was determined to be 38 and 26 days at 5 and 15 o C, respectively.

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The effects of pressure and number of passes upon Biji paste properties using a high-pressure homogenizer (HPH) were investigated. A hydrocolloid of Biji was processed with a HPH at 15,000 or 25,000 psi and with 1 or 2 passes. The hydrocolloid was assessed for dietary fiber, protein, sugar content, water absorption index (WAI), water solubility index (WSI), rheological character, and distribution stability. As pass number and pressure increased, soluble dietary fiber, sugar content, WAI, and distribution stability also increased, whereas particle size decreased. As a result, processing at 25,000 psi and 2 passes is considered as a proper treatment for processing quality. In bread making with HPH treated Biji, volume, hardness, and cohesiveness of bread increased, while density decreased. The optimum processing condition for bread with HPH treated Biji was determined by a design expert program. Nine experimental points were selected, and wheat flour (91-95%) and HPH Biji (5-9%) were chosen as the independent variables. The optimum formulation of bread using the numerical analysis was set at 94.2% wheat flour and 5.8% HPH Biji with a 0.725 desirability value.