Browse > Article
http://dx.doi.org/10.9799/ksfan.2022.35.1.001

Development of Calcium Enriched Healthy Snack using Dried Shrimp  

Park, Eunbin (Dept. of Food and Nutrition, Eulji University)
Ryu, Soo In (Seongnam Food R&D Support Center)
Kim, Yeon Jae (Dept. of Food and Nutrition, Eulji University)
Paik, Jean Kyung (Dept. of Food and Nutrition, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.35, no.1, 2022 , pp. 1-6 More about this Journal
Abstract
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).
Keywords
yanggaeng; crustacean; calcium; snack; dry shrimp;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Hasegawa H, Chung NY, Shin MH. 2021. Quality evaluation of yanggaeng added with job's tear powder. FoodServ Ind J 17:181-191
2 Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42:1220-1226   DOI
3 Jeon SW, Hong CO, Kim DS. 2005. Quality characteristics and storage stability of yanggaengs added with natural coloring ingredient. J Res Inst Eng Technol 12:19-34
4 Hur JE, Park JH, Kim Y, Kim H, Lee M, Kim JH, Ko KS. 2018. Analysis of consumption status of calcium with related factors in a Korean population: Based on data from the 2013~2015 Korean national health and nutritional examination survey (KNHANES). J Korean Soc Food Sci Nutr 47:328-336   DOI
5 Jung BM. 2004. Nutritional components of yanggeng prepared by different ratio pumpkin. Korean J Soc Food Cookery Sci 20:614-618
6 Jung HB, Seoung TJ, Kim JG. 2017. Quality characteristics of sprout ginseng paste added dry oyster and dry shrimp. Culin Sci Hosp Res 23:206-215
7 Kim JS. 2001. Food components characteristics and utilization of shrimp processing byproducts. Agric Life Sci 8:66-75
8 Kim OH, Kim ES. 2003. A study on the mineral content of calcium-fortified foods in Korea. J Korean Soc Food Sci Nutr 32:96-101   DOI
9 Kim SS. 2015. Quality characteristics of the yanggeng made by Crataegi fructus extracts. Korean J Culin Res 21:225-234
10 Kwak JM, Lee JO, Im BM, Oh JE. 2019. Consumer survey of calcium fortified biscuits depending on the differentiated whole grain ratio. J Korean Contents Assoc 19:106-114
11 Lee JA. 2017. Antioxidative capacity and quality characteristics of yanggaeng added with beaknyuncho (Opuntia ficus-indicavar. saboten) powder. Culin Sci Hosp Res 23:33-42   DOI
12 Lee KH, Yoon SY, Kim HK. 2000. Effect of crab shell powder on lipid metabolism in diet-induced hyperlipidemic rats. J Korean Soc Food Sci Nutr 29:453-459
13 AOAC. 1984. Official Methods of Analysis. 14th ed. pp.50-58. Association of Official Analytical Chemists
14 Lee YJ, Kim WS, Jeon YJ, Kim YT. 2020. Physicochemical properties and antioxidant activity of yanggaeng containing Hizikia fusiformis powder. Korean J Fish Aquat Sci 53:588-596   DOI
15 Pyun YR, Yu JH, Jeon IS. 1978. Studies on the rheological properties of yanggeng - part 1. Viscoelastic properties of yanggeng. Korean J Food Sci Technol 10:344-349
16 Yun SW, Kim SJ, Kim MR. 2020. Quality characteristics and antioxidant activities of yanggaeng added with Lentinus edodes powder. J East Asian Soc Diet Life 30:162-171   DOI
17 Cashman KD. 2002. Calcium intake, calcium bioavailability and bone health. Br J Nutr 87:S169-S177   DOI
18 Cho SJ, Park MN, Kim HK, Kim JH, Kim MH, Kim WS, Lee YS. 2011. Effects of organic Ca supplements on Ca bioavailability and physiological functions in ovariectomized osteoporotic model rats. J Korean Soc Food Sci Nutr 40:665-672   DOI
19 Choi MJ. 2013. Bone health and calcium, vitamin D, potassium: Shortfall nutrients in Korean. Korean J Obes 22:129-136   DOI
20 Eom HJ, Kang HJ, Kwon NR, Yoon HS, Kim IJ, Kim Y, Song Y. 2021. Quality characterization of yanggaeng with rice germ powder. Korean J Food Nutr 34:302-309   DOI
21 Fang X, Kim A, Rho J. 2018. Quality characteristics of yanggaeng prepared with Osmanthus fragrans powder. J East Asian Soc Diet Life 28:166-177   DOI
22 Gil NY, Kim HR, Park JM, Kim SS, Lee ES, Hong ST. 2014. Quality characteristics of Yanggaeng containing pomegranate (punica granatum) powder. Korean J Food Nutr 27: 906-913   DOI
23 Oh KC. 2015. Quality characteristics of dropwort powder added yanggaeng. Korean J Culin Res 21:291-302
24 Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Diet Life 21:360-366
25 Han JM, Chung HJ. 2013. Quality characteristics of yanggaeng added with blueberry powder. Korean J Food Preserv 20:265-271   DOI
26 Kim AJ, Lee SH, Jung EK. 2013. Quality characteristics of yanggaeng with white, red and black ginseng powder. J East Asian Soc Diet Life 23:78-84
27 Kim SJ, Kim DH, Kim MR. 2019. Physicochemical properties and antioxidant activities evaluation of allulose yanggaeng containing Enteromorpha prolifera. J Korean Soc Food Sci Nutr 48:977-986   DOI
28 Lee HS, Kim WY, Yang JE, Park SH, Jhee OH, Ly SY. 2021. Quality and characteristics of the yanggeng made with mealworm powder. Korean J Hum Ecol 30:169-179   DOI
29 Lee YJ, Oh YJ, Kim HR, Hwang ES. 2017. Quality characteristics of yanggaeng with ginseng paste. Korean J Food Nutr 30:1341-1347   DOI
30 Park EY, Kang SG, Jeong CH, Choi SD, Shim KH. 2009. Quality characteristics of yanggaeng added with paprika powder. J Agric Life Sci 43:37-43