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고추장 제육볶음 및 시금치나물 저작⋅연하 용이 노인식 개발Development of Easily Chewable and Swallowable Hot Pepper Paste Stir-Fried Pork and Seasoned Spinach for Elderly

Other Titles
Development of Easily Chewable and Swallowable Hot Pepper Paste Stir-Fried Pork and Seasoned Spinach for Elderly
Authors
김수정주나미
Issue Date
Aug-2016
Publisher
한국식품영양학회
Keywords
easily chewable and swallowable foods; hot pepper paste stir fried pork; seasoned spinach; optimization; gelification
Citation
한국식품영양학회지, v.29, no.4, pp.480 - 485
Journal Title
한국식품영양학회지
Volume
29
Number
4
Start Page
480
End Page
485
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3329
DOI
10.9799/ksfan.2016.29.4.480
ISSN
1225-4339
Abstract
This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.
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생활과학대학 (식품영양학과)
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