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KMID : 1011620190350040406
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 4 p.406 ~ p.411
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Comparison of Quality Characteristics in the Chicken-Sweet Pumpkin-Puree by the Types of Thickeners
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Lee Na-Rae
Lee Chang-Geun
Park Hae-Youn
Chang Hye-Ja
Hong Wan-Soo
Paik Hyun-Dong
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Abstract
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Purpose: Studies on the development of elderly-friendly foods by adding thickening agents to solve problems such as malnutrition and swallowing disorders are increasing, recently. The purpose of this study was to compare the quality characteristics of purees according to the types and concentration of thickeners which are used in hospital therapeutic meals.
Methods: Chicken-pumpkin puree samples were classified into 7 samples : one control group without a viscosity thickener and 6 experimental groups that had added thickener used in hospital foodservice units as a dysphagia diet.
Results: Samples with commercial thickeners showed higher sugar contents (p<0.001). Viscosity of the samples ranged from 48.97 to 240.98 Pa·s, indicating the viscosity of samples was lowered with the addition of thickeners (p<0.001). The antioxidant capacity of chicken-pumpkin puree was as follows: DPPH radical scavenging activity 17.8%, ABTS radical scavenging activity 22.04%, reducing power 0.11, total phenol contents 1.61 mg GAE/g, indicating that there were no significant differences among antioxidant effects of samples by addition of thickeners. The results of antioxidant properties did not show any significant differences among the samples. As a result of the sensory evaluation, the overall preference was higher in the samples with the control group and thickener ST2.5 rather than the other groups.
Conclusion: The study results confirmed how the use of various thickeners affects the chemical, and sensory quality of the puree. In addition, the research verified that the puree can be used for dysphagia diets.
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KEYWORD
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protein-based puree, dysphagia, sensory property, antioxidant activity, viscosity thickener
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