Development of seasoning powder from foam-mat dried Artemia franciscana biomass

• DOI: 10.7324/jabb.2024.193719
• Publication Date: 2024-06-29T09:54:53Z
• Authors: Nguyen Minh Thuy; Nguyen Ngoc Huong...; Nguyen Thi Kim Xuyen; Nguyen Hoang Yen Vi; Nguyen Hoang Thuy...; Tran Ngoc Giau; Hong Van Hao; Ngo Van Tai; Nguyen Van Hoa
• Keywords: Seasoning

Seasoning powder was commonly produced from meat or poultry. In this research, it foam mat– dried Artemia with the addition of various spices. Six mixing formulas were created ratios ranging 60% to 35% (from A1 A6) along other spice ingredients such as sugar, salt, pepper powder, shallots and monosodium glutamate (MSG) analyzed for quality sensory characteristics. The results showed that highest protein content achieved in sample (48.3%) lowest A6 (28.2%). Sample A5 (ratio powder/sugar/salt/pepper powder/onion powder/MSG is 40:26:24:2:3:5) score, followed by A4 powder/sugar/salt/pepper/onion powder/ MSG 45:23:22:2:3:5). remaining samples (A1, A2, A3, had lower scores. Microstructural image analysis scanning electron microscope) good uniformity, high nutritional value, especially (about 3.06–3.48 times) compared existing seasoning products on market, very water-binding capacity.