한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제28권2호
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  • Pages.189-195
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  • 2015
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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멸치볶음 저작·연하 용이 노인식 개발

Development of Easily Chewable and Swallowable Stir-fried Anchovy for Elderly

  • 김수정 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Kim, Soojeong (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 투고 : 2014.12.11
  • 심사 : 2015.02.24
  • 발행 : 2015.04.30
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초록

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

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피인용 문헌

  1. Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage vol.84, pp.6, 2018, https://doi.org/10.1007/s12562-018-1244-z
  2. 국내 시판 고령친화식품의 일반 및 영양 특성 vol.54, pp.4, 2015, https://doi.org/10.5657/kfas.2021.0532
  3. Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability vol.10, pp.12, 2015, https://doi.org/10.3390/foods10122948