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KMID : 0380620200520050495
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.495 ~ p.502
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Physicochemical and sensory characteristics of enzymatically treated and texture modified elderly foods
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Boo Kang-Won
Kim Bum-Geun
Lee Seung-Joo
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Abstract
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In this study, the physicochemical and sensory characteristics of such as enzymatically treated and texture modified elderly foods made with beef, squid, eel, and mackerel were investigated. The enzymatically treated squid sample showed the proper texture hardness level corresponding to Universal Design Food (UDF) level 1 and all other elderly foods showed hardness consistent with UDF Level 2. The moisture contents were higher than 70% in the enzymatically treated boiled down squid and the two texture modified samples made with eel and mackerel, respectively. The enzymatically treated beef and squid samples contained 25.26 and 21.73% of crude protein, respectively. One serving portion of these enzymatically treated samples provided over 50% of daily needed protein intake of 65 years and older.
According to the sensory evaluation of the samples, elderly recognized the differences between all enzyme treatment samples and controls in terms of hardness and chewiness, which are the main factors of the elderly food. In addition, the easier swallowness of texture modified foods were perceived. The positive assessment of elderly on the enzymatically treated samples using beef and squid were confirmed by preference tests.
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KEYWORD
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elderly foods, enzymatically treated, texture modified, sensory characteristics, preference
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