한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권1호
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  • Pages.1-6
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  • 2022
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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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건조새우를 이용한 칼슘강화 건강다과 개발

Development of Calcium Enriched Healthy Snack using Dried Shrimp

  • 박은빈 (을지대학교 식품영양학과) ;
  • 유수인 (성남식품연구개발지원센터) ;
  • 김연재 (을지대학교 식품영양학과) ;
  • 백진경 (을지대학교 식품영양학과)
  • 투고 : 2021.11.05
  • 심사 : 2022.01.10
  • 발행 : 2022.02.28
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초록

In this study, we developed a healthy snack using dried shrimp powder which is rich in calcium to help prevent bone disease. Different types of yanggaeng were prepared with varying ratios of dried shrimp powder; 1%, 3%, 5%, and 7%. Moisture content, color value, texture properties, and mineral concentration were measured. The L, a, and b chromaticity values showed significant differences in the 5% addition group (p<0.001). The texture properties, hardness, and adhesion decreased significantly as the amount of shrimp powder increased (p<0.001), while chewiness and elasticity significantly increased as the amount increased (p<0.001). Calcium and potassium increased significantly as the amount of shrimp powder increased (p<0.001).

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참고문헌

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