The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Jinmal Dasik Containing Calcium-rich Shrimp Powder

  • Received : 2022.08.22
  • Accepted : 2022.11.01
  • Published : 2022.12.31
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Abstract

Looking at the dietary patterns of women in their 20s and 30s as well as postmenopausal women, the intake of most nutrients was lower than the recommended levels. Shrimp is a low-calorie, high-protein food, and contains abundant minerals, and it is expected to help prevent osteoporosis. In this study, jinmal dasik was prepared by varying the shrimp content at 0, 1, 5, and 7%, and the quality characteristics were measured. Hardness, adhesion, chewiness, and cohesiveness of physical properties increased significantly as the amount added increased (p<0.001). The springiness decreased significantly as the amount of addition increased in the addition group (p<0.001). In the calcium, there was a significant increase as the amount added increased (p<0.001). In the potassium, there was a significant increase as the amount added increased (p=0.049). This study intends to highlight the benefits and possible uses of shrimp.

Keywords

Acknowledgement

This work was supported by an short term research program at Eulji University for in 2021. The author would like to thank Prof. Kim, Se Jae at Jeju National University.

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