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KMID : 0380620140460050575
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.575 ~ p.580
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Preparation and Characterization of Gel Food for Elderly
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Han Ji-Soo
Han Jung-Ah
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Abstract
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Model gel food samples of yanggaeng (Y) were prepared for the elderly with various gelling agents, including agar (AG), low acyl gellan (GL), κ-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.
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KEYWORD
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gelling agent, yanggaeng, elderly, textural properties, water loss
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