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http://dx.doi.org/10.9721/KJFST.2014.46.5.575

Preparation and Characterization of Gel Food for Elderly  

Han, Ji-Soo (Department of Foodservice Management and Nutrition, Sangmyung University)
Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.5, 2014 , pp. 575-580 More about this Journal
Abstract
Model gel food samples of yanggaeng (Y) were prepared for the elderly with various gelling agents, including agar (AG), low acyl gellan (GL), ${\kappa}$-carrageenan (CA), locust bean gum (LB), glucomannan (GM), and xanthan gum (XA) in different combinations as follows (in 1:1 ratio): LB+CA, GM+XA, and GM+CA. The quality characteristics of the different combinations were compared. The results revealed that water loss was highest for Y-GL, whereas there was no significant difference among the other samples. Y-GL showed the highest values for lightness in color, whereas Y-AG showed the lowest. Regarding textural properties, Y-LB+CA had the highest hardness value, whereas Y-GL had the lowest; the hardness of Y was related to the cross-section of the added gel. Finally, Y-GM+XA exhibited the highest score in overall acceptability in the sensory test by elderly, indicating that the preferable texture by elderly is slightly chewy, but not adhesive.
Keywords
gelling agent; yanggaeng; elderly; textural properties; water loss;
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Times Cited By KSCI : 5  (Citation Analysis)
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