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KMID : 1007520200290050651
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Food Science and Biotechnology
2020 Volume.29 No. 5 p.651 ~ p.655
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Preparation of easily chewable and swallowable texture-modified Dongchimi
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Chun Yong-Gi
Park Chan-Eun
Seo Tae-Rang
Park Dong-June
Kim Bum-Keun
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Abstract
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This study aimed to develop texture-modified Dongchimi (TMD) that is safe, well-shaped, and easy to chew and swallow. As the fermentation proceeded, the pH decreased, and the total acidity and total number of lactic acid bacteria increased. The hardness of the TMD decreased significantly by more than 96% (p?
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KEYWORD
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Dongchimi, Texture modified, Hardness, Sensory evaluation, Elderly people
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