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KMID : 1011620190350020119
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 2 p.119 ~ p.124
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Thickening Effect of Hyaluronic Acid Solution in Foods with Different Intake Temperature
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Kim Sun-Min
An Chae-Won
Chang Jin-Hee
Kweon Dong-Keon
Hong Joo-Yeon
Han Jung-Ah
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Abstract
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Purpose: Hyaluronic acid solutions (HA) was evaluated as a thickener in foods with different intake temperatures.
Methods: The amount of HA added with different Mw (120kDa, 120HA; 230kDa, 230HA) in foods (kimchi, water, porridge, and soup) was determined based on the corresponding viscosity of those with a commercial thickener, and the physical and sensory properties of the foods were compared.
Results: The viscosity of the HA solution itself was inversely proportional to the temperature, and the viscosity was reduced by 70% at 90°C compared to that at 4°C. Therefore, the thickening effect of HA is ineffective in porridge or soup, which are served at higher temperatures (50°C). On the other hand, HA effectively increased the viscosity of kimchi or water and was more acceptable in the sensory test, particularly in appearance and swallowing.
Conclusion: HA, which is prepared in the solution state, is convenient to use, and has an absolute viscosity at certain temperatures. Therefore, it can be used as a new thickener, especially for foods served cold.
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KEYWORD
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hyaluronic acid, viscosity, swallowing, appearance, thickener
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