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KMID : 1011620170330050531
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 5 p.531 ~ p.537
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Characteristics of Braised Burdock Gel with Different Gelling Agents
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Sul Yoo-Na
Xu Xiaoxi
Han Jung-Ah
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Abstract
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Purpose: The effects of gelling agents on braised burdock (Arctium lappa L.) gels were compared to prepare food for the elderly with mastication difficulty.
Methods: Three kinds of gelling agents, such as κ-carrageenan (CA), gellan (GL), and xanthan (XA) in different combinations as follows (in 1:1 ratio): CA, CA+GL, and CA+XA with 2 or 3% based on burdock amount were used, and the physical and textural properties of burdock gels were compared.
Results: For the gel with CA alone, the highest water loss was observed, whereas the loss decreased at higher concentration. However, there was no difference between samples containing GL or XA. There was no significant difference in pH or salinity of the burdock gels. Regarding textural properties, burdock gel with CA alone showed the highest hardness, whereas the sample with CA+GL showed the lowest. Adhesiveness was also the lowest in the gel with CA+GL and highest in the sample with CA+XA.
Conclusion: For the textural and SEM results, the gel with CA+GL seemed to the most acceptable for the elderly with mastication difficulty.
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KEYWORD
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burdock, gelling agent, hardness, water loss
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