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KMID : 1134820190480060668
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 6 p.668 ~ p.674
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Preparation and Characterization of Convenience Food Applying a Softening Process for Elderl
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Kim Se-Rin
Lee Jae-En
Han Jung-Ah
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Abstract
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Considering the nutritional requirement and chewing ability of elderly people, three convenient menus were developed with meat and carrot as the main ingredients: rice bowl with chicken and tofu (menu 1), rice bowl with pork and eggplant (menu 2), and lunch box with beef (menu 3). The vegetables were pre-treated by heating-freezing-thawing. In particular, carrot was softened by immersion in a 10% pectinase solution after pre-treatment. The isolated crude enzyme from pineapple was applied for meat softening. As a result of nutritional analysis, all three menus were found to be sufficient for the recommended amount, particularly protein and fat content, but the amount of calcium and vitamin C was lower than the recommended amount. The hardness was decreased by 80.2% and 60.0% in menus 1 and 2, respectively. For the hardness of menu 3, 66.6% of Jangjorim, 57.2% of rolled omelet, and 83.2% of rice decreased. The overall acceptability in sensory test was found to be satisfactory, showing a score of 5.7∼6.2 on the seven point scale. The relative hardness measured by actual chewing of the elderly was found to be 77∼87% softer than those before treatment.
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KEYWORD
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nutritional requirement, chewing ability, softening, hardness, protein
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