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KMID : 0665220220350010001
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 1 p.1 ~ p.6
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Development of Calcium Enriched Healthy Snack using Dried Shrimp
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Park Eun-Bin
Ryu Soo-In
Kim Yeon-Jae
Paik Jean-Kyung
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Abstract
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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).
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KEYWORD
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yanggaeng, crustacean, calcium, snack, dry shrimp
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