## 3 Results and Discussion  
### Preliminary Experiments for the Processing of green Laver Chips  
Table 1 summarizes the proximate composition of the raw materials, including green laver surimi, rice flour, and flour. The moisture content of green laver was 6.01 \(\pm\) 0.29%, with crude protein at 15.62 \(\pm\) 0.42%, carbohydrates at 69.48 \(\pm\) 0.84%, crude fat at 0.71 \(\pm\) 0.09%, and crude ash at 8.18 \(\pm\) 0.04%. Surimi exhibited a moisture content of 75.52 \(\pm\) 0.08%, crude protein of 17.83 \(\pm\) 1.15%, crude fat of 1.26 \(\pm\) 0.10%, crude ash of 0.47 \(\pm\) 0.00%, and carbohydrates of 4.92 \(\pm\) 1.33%. The crude protein content in rice flour and flour was 6.27 \(\pm\) 0.09% and 11.00 \(\pm\) 0.00%, respectively, while the crude fat content was 1.09 \(\pm\) 0.06% and 1.60 \(\pm\) 0.00%, respectively. The experiment was conducted under conditions to ensure that the main ingredient, green laver, could be added as much as possible to process green laver chips. Therefore, a four-step preliminary experiment was carried out to establish the amount of green laver powder, frozen hairtail surimi, and rice flour as the major ingredients, leavening agents (NaHCO\({}_{3}\) and gDL), and the heating time of the air fryer (Figure 3). First, as a result of testing the ratio of the major ingredients (surimi and green laver) (Figure 3A), there was little change in physical strength (brittleness and hardness) within the range of 10:10 g% and 20:20 g%. However, after that, as the content ratio increased, the physical strength tended to decrease significantly due to the increase in the moisture content of the dough (\(p<0.05\)). However, the puffing ratio remained almost unchanged within the 104.29-105.09% range in all samples (\(p>0.05\)). As the ratio of green laver and surimi increased to more than 20:20 g%, the sensory evaluation showed that green laver's off-flavor and fishy taste became stronger, decreasing preference. Therefore, the ratio (20:20 g%) with the highest sensory score was selected as the ratio of the major ingredients (60 g% rice flour). Next, an experiment was conducted to determine the content of the leavening agents (NaHCO\({}_{3}\) and gDL) as minor ingredients in processing green laver chips (Figure 3B). At this time, the content of NaHCO\({}_{3}\) was fixed at the same level of 2.0 g based on the sensory evaluation and experimental results of [PERSON] et al. (2018), and the physical strength and sensory evaluation were conducted according to the change in the content of gDL. There was no significant difference in sensory evaluation within the range of 0.0-3.0 g of gDL \begin{table}
\begin{tabular}{l l l l l} \hline \hline  & **Green Laver** & **Surimi** & **Rice flour** & **Flour** \\ \hline Moisture & 6.01 \(\pm\) 0.29 & 75.52 \(\pm\) 0.08 & 7.21 \(\pm\) 0.15 & 9.60 \(\pm\) 0.34 \\ Carbohydrate \({}^{1}\) & 69.48 \(\pm\) 0.84 & 4.92 \(\pm\) 1.33 & 85.06 \(\pm\) 0.36 & 73.00 \(\pm\) 0.35 \\ Crude protein & 15.62 \(\pm\) 0.42 & 17.83 \(\pm\) 1.15 & 6.27 \(\pm\) 0.09 & 11.00 \(\pm\) 0.00 \\ Crude fat & 0.71 \(\pm\) 0.09 & 1.26 \(\pm\) 0.10 & 1.09 \(\pm\) 0.06 & 1.60 \(\pm\) 0.00 \\ Crude ash & 8.18 \(\pm\) 0.04 & 0.47 \(\pm\) 0.00 & 0.37 \(\pm\) 0.06 & 4.80 \(\pm\) 0.01 \\ \hline \hline \end{tabular} \({}^{1}\)Carbohydrate = 100 \(-\) (moisture + crude protein + crude fat + crude ash).  
\end{table} 
Table 1: Summary of the proximate composition of green laver, surimi, rice flour, and flour (g/100 g). (\(p>0.05\)), but as the gDL content increased, the puffing ratio increased (\(p<0.05\)), and both physical strengths (brittleness and hardness) increased, so the gDL content was set to 3.0 g. Compared with the physical strength of brittleness 6.24-6.31 N and hardness 6.84-7.07 N of commercial snacks (Ref 1, 2), the green laser chips in this experiment showed relatively low results in brittleness 3.53-4.40 N and hardness 3.63-5.29 N. This is a gluten-free rice powder characteristic compared to flour and is expected to influence the dough's physical properties greatly.