Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

멸치볶음 저작⋅연하 용이 노인식 개발

Full metadata record
DC FieldValueLanguage
dc.contributor.author김수정-
dc.contributor.author주나미-
dc.date.available2021-02-22T10:51:35Z-
dc.date.issued2015-04-
dc.identifier.issn1225-4339-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5517-
dc.description.abstractFailure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.-
dc.format.extent7-
dc.language한국어-
dc.language.isoKOR-
dc.publisher한국식품영양학회-
dc.title멸치볶음 저작⋅연하 용이 노인식 개발-
dc.title.alternativeDevelopment of Easily Chewable and Swallowable stir-fried anchovy for Elderly-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.9799/ksfan.2015.28.2.189-
dc.identifier.bibliographicCitation한국식품영양학회지, v.28, no.2, pp 189 - 195-
dc.citation.title한국식품영양학회지-
dc.citation.volume28-
dc.citation.number2-
dc.citation.startPage189-
dc.citation.endPage195-
dc.identifier.kciidART001987068-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthoreasily chewable and swallowable foods-
dc.subject.keywordAuthorgelification method-
dc.subject.keywordAuthorstir fried anchovy-
dc.subject.keywordAuthoroptimization-
dc.subject.keywordAuthorresponse surface design(RSM)-
dc.identifier.urlhttps://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO201525040978280-
Files in This Item
Go to Link
Appears in
Collections
생활과학대학 > 식품영양학과 > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Joo, Na Mi photo

Joo, Na Mi
생활과학대학 (식품영양학과)
Read more

Altmetrics

Total Views & Downloads

BROWSE