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한국식품과학회지
→ 한국식품과학회지2017 ; 49(03): 229-234
Development and characterization of thickeners using natural materials
자연재료를 이용한 증점소재 개발 및 특성연구
Ha-Kyung Jin, Bum-Keun Kim1, and Jung-Ah Han*
Department of Foodservice Management and Nutrition, Sangmyung University 1Korea Food Research Institute
진하경·김범근1·한정아
상명대학교 외식영양학과, 1한국식품연구원
ABSTRACT
For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at 60°C. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.
KEYWORD
thickener, viscosity, yam, lotus root, artichoke
한국식품과학회지 2017 Jun; 49(03): 229 - 234
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