## 3 Results and Discussion
### Preliminary Experiment for Determining the Optimum Composition Ratio of Layer Chip Batter  
A total of four preliminary experiments were conducted to determine the optimum composition ratio of the major (laver, surimi, and rice flour) and minor ingredients (leaving agent, soybean oil, and corn syrup) for processing the laver chip batter. The results of these experiments are shown in Figure 2. Firstly, the addition ratios of the main ingredients, laver and surimi, were compared and analyzed at a mass ratio (%, \(w/w\)) of 10:10 (%) to 40:40 (%). The remaining part of the batter was added at a ratio of rice flour  
\begin{table}
\begin{tabular}{c c} \hline L-Omithine & tr. \\ Asparagine & 4.55 \(\pm\) 0.62 (4.90) \\ Hydroxyproline & tr. \\ Phosphoethanolamine & tr. \\ L-Glycine 4  & 6.43 \(\pm\) 0.36 (6.92) \\ L-Serine 4 [FOOTNOTE:4]Footnote 4: When used as a major ingredient of the layer chip along with dried layer, we used as a major ingredient of the layer chip along with dried layer, we used as a major ingredient of the layer chip along with dried layer, we used as  
(%, \(w/w\)) (Figure 2A). The optimum composition ratio of the main ingredients showed a significant increase in brittleness as the layer and surimi content increased, or as the rice flour content decreased (\(p<0.05\)). However, there was no significant difference in the puffing ratio between all samples, but the ratio of 20:20 g% (Spl 2) was the highest. This trend was consistent with that presented in the study by [34], which found that the puffing ratio decreased with decreasing the added amount of rice flour to fish snacks made with Pollock. In addition, three types of snacks (Ref 1-3) with high preference in the market were measured under the same experimental condition, and the brittleness values ranged from 6.31 to 12.09 N. However, panel members preferred a soft texture with a strength of 6 N. Therefore, the condition with the highest puffing ratio in the range of 6-8 N brittleness, i.e., the selected ratio of layer: surimi: rice flour was 20:20:60%, and the next stage of the experiment was conducted. In the following experiment on the additional amount of leavening agent (NaHCO\({}_{3}\)), there was a concern that the product would have a bitter taste as the concentration of NaHCO\({}_{3}\) increased [35]. Therefore, GDL, which is tasteless and odorless [35], was fixed at 3 g, and the results of analyzing the texture and puffing ratio by increasing the NaHCO\({}_{3}\) content from 0 to 2 g were shown in Figure 2B. The puffing ratio increased with increasing concentration of NaHCO\({}_{3}\) up to 1.5 g (\(p>0.05\)). In addition, the brittleness also showed a  
Figure 2: Brittleness, puffing ratio and sensory evaluation (**D**) of layer chip according to the amount of ingredients. (**A**): Spl (sample) 1, layer and surimi 10:10 g%; Spl 2, 20:20 g%; Spl 3, 30:30 g%; Spl 4, 40:40 g% (\(w/w\)) Rice flour ratio(%) was set 100-(layer and surimi ratio), and ref (reference, commercial snacks). (**B**): Spl 1, GDL 3 g only, and Spl 2, 3, 4, and 5 were 3 g of GDL plus with NaHCO03.5 g, 1.0 g, 1.5 g, and 2.0 g under condition of the ratio of layer (20%): surimi (20%): rice flour (60%), respectively. (**C**): Spl 1, soybean oil (SO) 2 g, and Spl 2, 3, 4, and 5 were 3, 4, 5, and 6 g of SO under condition of the ratio of layer (20%): surimi (20%): rice flour (60%), and GDL 3 g+ NaHCO3 1.5 g, respectively. (**D**): Spl 1, corn syrup (CS) 4 g, and Spl 2, 3, 4, and 5 were 6, 8, 10, and 12 g of CS under condition of the ratio of layer (20%): surimi (20%): rice flour (60%), and GDL 3 g%+ NaHCO3 1.5 g%, soybean 4 g%, respectively. Drying and frying conditions for making layer chip: Drying at 50 \({}^{\circ}\)C for 1–2 h and frying at 195 \({}^{\circ}\)C for 50 s. \({}^{\text{a-c}}\) Means with the same superscript are not significantly different by [PERSON]’s test (\(p<0.05\)). decreasing trend with increasing additional amount. Therefore, the ratio of GDL:NaHCO\({}_{3}\) = 3 g:1.5 g was selected, which has the highest puffing ratio and the lowest brittleness.