2019
DOI: 10.11301/jsfe.19562
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Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying

Abstract: The aqueous residue formed after the recover y of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140℃. Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger … Show more

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