The characteristics of nanocalcium flavor powder made from waste stewed water of swimming crab Portunus pelagicus L.

Abstract

The waste stewed water of swimming crab contains volatile compounds, proteins, and minerals, therefore it has the potential to be a food flavor as well as a food additive. Flavor with addition of nanocalcium powder is limited availability and a good sources as the calcium enhancer flavor. This study aimed to determine the effect of adding nanocalcium from tilapia bones and maltodextrin combinations on crab flavor powder's characteristics. The filler materials used 15% combination which were nanocalcium and maltodextrin as follow 0% nanocalcium and maltodextrin 15% (A); 1.5% nanocalcium and maltodextrin 13.5% (B); 3% nanocalcium and maltodextrin 12% (C); 4.5% nanocalcium and maltodextrin 10.5% (D). The test parameters that were used such as solubility, yield, moisture content, protein content, glutamic acid, calcium content, particle size analyzer, and hedonic scale. The results showed that treatment of different filler combinations had a significant effect on solubility, water content, protein content, Aw, glutamic acid and calcium levels (P <0.05). The best treatment showed in combination of 3% nanocalcium and 12% maltodextrin (C), having the highest solubility of 98.27%; low water content (11.46%); the lowest Aw (5,21); 7.2% protein content and 23.45% yield with hedonic value of 7.08 indicating that panelists preferred that product.