Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Table 1

Formulation of squid-laver snack (SLS).

Ingredient	Percent (%)
Seasoned laver	20.50
Milled squid	25.79
Sliced almond	12.65
Dried sesame	2.53
Binding agent	38.53
High-fructose corn syrup	17.10
Honey	7.58
Better	5.06
Salt	0.51
MSG	0.1
Waxy powder	7.58