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Preparation of easily chewable and swallowable texture-modified Dongchimi

  • Yong-Gi Chun
  • Chan-Eun Park
  • Tae-Rang Seo
  • Dong-June Park
  • Bum-Keun KimEmail author
Article
  • 14 Downloads

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.

Keywords

Dongchimi Texture modified Hardness Sensory evaluation Elderly people 

Notes

Acknowledgements

This research was supported by the Chungnam National University Hospital and by Main Research Program (E0145100-05) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT.

Supplementary material

10068_2019_716_MOESM1_ESM.pdf (612 kb)
Supplementary material 1 (PDF 611 kb)

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Korea Food Research InstituteWanjugunKorea

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