Preparation of rice paper enriched with laver (Pyropia sp.) and tapioca starch with process optimization using response surface methodology

The objective of the present study is to enhance the nutritional value of rice paper by enriching it with laver (Pyropia sp.) and tapioca starch to meet the global demand for processed laver products. The conditions of the prepared laver and tapioca starch-enriched rice paper (LTRP) were optimized using a central composite design (CCD) of response surface methodology (RSM). For the preparation of LTRP, the optimal ingredients were 23.10 g laver powder, 60.08 g tapioca starch, and 12.10 g rice powder. Sensory evaluation of the LTRP based on the CCD indicates that laver powder positively influences taste, flavor, and appearance. Furthermore, the physicochemical analysis revealed that the LTRP has a higher protein content (11.87 +/- 0.22%) and a higher amount of essential amino acids (3513.21 mg/100 g) than commercial rice paper (CRP). The antioxidant and total phenolic contents of the LTRP, compared to that of the CRP, significantly increased (p < 0.001). The results suggest that the nutritional value and the sensory characteristics of the LTRP improved as a result of the enrichment with laver powder and tapioca starch. The prospect outlined in this study is likely to usher in a new era in the rapidly growing laver industry.

Automated summary

This study aims to optimize the conditions for enriching rice paper with laver and tapioca starch, and investigates the effects on sensory evaluation, physicochemical properties, and nutritional value. The results show that laver powder positively influences the taste, flavor, and appearance of the rice paper. LTRP has higher protein content, essential amino acid content, antioxidant content, and total phenolic content compared to commercial rice paper. The enrichment with laver powder and tapioca starch improves the nutritional value and sensory characteristics of the rice paper.