Production of Seasoning Powder from Concentrated Crab Boiling Water Using Foam-Mat Drying
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Abstract
This study investigated the production of seasoning powder from natural ingredients as an alternative to monosodium glutamate (MSG). Concentrated crab cooking water was used as the primary ingredient and supplemented with yeast extract. The proximate compositions and amino acid profiles of both materials were analyzed. A seasoning sauce was initially prepared and subsequently converted into powder by foam-mat drying using either fresh egg white or egg white powder as the foaming agent. The results showed that concentrated crab cooking water was low in energy and protein, whereas yeast extract powder was high in protein and low in salt but relatively high in energy. Hydroxyproline was the most abundant amino acid in the concentrated crab cooking water (6,414.78 mg/100 g), while glutamic acid was predominant in the yeast extract powder (6,475.25 mg/100 g). The high glutamic acid content may have contributed to the greater sensory acceptance of the formulation containing the highest concentration of yeast extract. Among the foaming treatments, 15% egg white powder produced the most favorable foam properties. Of the three drying temperatures tested (60, 70, and 80ºC), 80ºC was the most suitable for producing the seasoning powder. These findings demonstrate the potential commercial application of concentrated crab cooking water and yeast extract in producing a natural umami-enhancing seasoning powder with reduced MSG use.
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