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KMID : 0665220220350060411
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 6 p.411 ~ p.416
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Quality Characteristics of Jinmal Dasik Containing Calcium-rich Shrimp Powder
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Park Eun-Bin
Ryu Soo-In
Paik Jean-Kyung
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Abstract
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Looking at the dietary patterns of women in their 20s and 30s as well as postmenopausal women, the intake of most nutrients was lower than the recommended levels. Shrimp is a low-calorie, high-protein food, and contains abundant minerals, and it is expected to help prevent osteoporosis. In this study, jinmal dasik was prepared by varying the shrimp content at 0, 1, 5, and 7%, and the quality characteristics were measured. Hardness, adhesion, chewiness, and cohesiveness of physical properties increased significantly as the amount added increased (p<0.001). The springiness decreased significantly as the amount of addition increased in the addition group (p<0.001). In the calcium, there was a significant increase as the amount added increased (p<0.001). In the potassium, there was a significant increase as the amount added increased (p=0.049). This study intends to highlight the benefits and possible uses of shrimp.
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KEYWORD
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jinmal dasik, shrimp, calcium, quality characteristics
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