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KMID : 1011620210370060529
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 6 p.529 ~ p.534
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The Physicochemical Properties of Senior-Friendly Gelatin Gels Prepared with Various Gums
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Noh Sin-Woo
Ham Youn-Kyung
Song Dong-Heon
Kim Hyun-Wook
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Abstract
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Purpose: This study was conducted to evaluate the effects of various gums on the physicochemical properties of senior-friendly gelatin gels.
Methods: The concentrations of gelatin and gum were fixed at 6 g/100 g and 2.5 g/100 g, based on the minimum protein and dietary fiber content recommendations for nutritional components of the Korea senior-friendly food standard (KS H 4897). The control gelatin gel was prepared with only pork skin gelatin (6%, w/v), and gum-gelatin gels were formulated with 6% gelatin and 2.5% κ -carrageenan, 2.5% tamarind gum, and 2.5% sodium alginate, respectively. The pH, color, hardness, and heat denaturation properties of the gum-gelatin gels were determined.
Results: The addition of 2.5% gums significantly affected the pH of the 6% gelatin gels, of which the sodium alginate-gelatin gel showed the highest pH value (p<0.05). In terms of color characteristics, all the gum-gelatin gels showed lower CIE L* (lightness) than the control gelatin gel (p<0.05). The addition of 2.5% sodium alginate significantly changed the CIE a* (redness) and CIE b* (yellowness) of the 6% gelatin gel. The addition of 2.5% gums significantly decreased the hardness of the 6% gelatin gel samples, of which the gum-gelatin gel with 2.5% κ-carrageenan showed the lowest hardness (p<0.05). Moreover, the results for thermal denaturation properties showed decreased onset temperature in the gum-gelatin gel samples with 2.5% tamarind gum or 2.5% sodium alginate.
Conclusion: The results of this current study show that the addition of 2.5% κ-carrageenan could permit the manufacture of senior-friendly gum-gelatin gels that belong to the 3rd grade of hardness (gingiva intake) based on KS H 4897.
Furthermore, it could be suggested that the use of gums could be one of the promising strategies to produce senior-friendly gelatin gels with a soft texture and high protein content.
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KEYWORD
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gelatin, jelly food, hydrocolloid, senior-friendly food, hardness
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