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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(5): 651-655
Preparation of easily chewable and swallowable texture-modified Dongchimi
Yong-Gi Chun1 • Chan-Eun Park1 • Tae-Rang Seo1 • Dong-June Park1 • Bum-Keun Kim1
1 Korea Food Research Institute, Wanjugun, Jeonlabukdo, Korea
ABSTRACT
This study aimed to develop texture-modified Dongchimi (TMD) that is safe, well-shaped, and easy to chew and swallow. As the fermentation proceeded, the pH decreased, and the total acidity and total number of lactic acid bacteria increased. The hardness of the TMD decreased significantly by more than 96% (p<0.05) as compared to that of the control. Significant differences in the hardness and shape were observed between two TMD samples—TMD 1 and TMD 2. Sensory evaluation showed that TMD 1 and TMD 2 were adequate for the elderly people suffering from difficulties in mastication and deglutition. Compared to TMD 1, TMD 2 showed higher values of hardness and swallowness and was more preferred by the elderly. Thus, TMD that is easy to chew and swallow has sufficient competitiveness in food safety, food taste, and food preference.
KEYWORD
Dongchimi · Texture modified · Hardness · Sensory evaluation · Elderly people
Food Science and Biotechnology 2020 ; 29(5): 651-655
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