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.

梭子蟹的废炖水含有挥发性化合物、蛋白质和矿物质，因此它具有作为食品调味剂和食品添加剂的潜力。添加纳米钙粉的调味剂可用性有限，是钙增强剂调味剂的良好来源。本研究旨在确定添加罗非鱼骨纳米钙和麦芽糊精组合对蟹味粉特性的影响。填充材料采用15%纳米钙和麦芽糖糊精的组合，如下0%纳米钙和15%麦芽糖糊精（A）；1.5% 纳米钙和麦芽糖糊精 13.5% (B)；3% 纳米钙和麦芽糖糊精 12% (C)；4.5% 纳米钙和麦芽糖糊精 10.5% (D)。所使用的测试参数如溶解度、产量、水分含量、蛋白质含量、谷氨酸、钙含量、粒度分析仪、和享乐尺度。结果表明，不同填料组合处理对溶解度、含水量、蛋白质含量、Aw、谷氨酸和钙水平有显着影响（P <0.05）。3%纳米钙和12%麦芽糊精（C）的组合效果最好，溶解度最高，为98.27%；含水量低（11.46%）；最低的 Aw (5,21)；7.2% 的蛋白质含量和 23.45% 的产率，享乐价值为 7.08，表明小组成员更喜欢该产品。46%）；最低的 Aw (5,21)；7.2% 的蛋白质含量和 23.45% 的产率，享乐价值为 7.08，表明小组成员更喜欢该产品。46%）；最低的 Aw (5,21)；7.2% 的蛋白质含量和 23.45% 的产率，享乐价值为 7.08，表明小组成员更喜欢该产品。