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http://dx.doi.org/10.9721/KJFST.2017.49.3.229

Development and characterization of thickeners using natural materials  

Jin, Ha-Kyung (Department of Foodservice Management and Nutrition, Sangmyung University)
Kim, Bum-Keun (Korea Food Research Institute)
Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.3, 2017 , pp. 229-234 More about this Journal
Abstract
For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at $60^{\circ}C$. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.
Keywords
thickener; viscosity; yam; lotus root; artichoke;
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Times Cited By KSCI : 10  (Citation Analysis)
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