Preparation of easily chewable and swallowable texture-modified Dongchimi

다국어 초록 (Multilingual Abstract)

This study aimed to develop texture-modifiedDongchimi (TMD) that is safe, well-shaped, and easy tochew and swallow. As the fermentation proceeded, the pHdecreased, and the total acidity and total number of lacticacid bacteria increased. The hardness of the TMD decreasedsignificantly by more than 96% (p\0.05) as compared tothat of the control. Significant differences in the hardness andshape were observed between two TMD samples—TMD 1and TMD 2. Sensory evaluation showed that TMD 1 andTMD 2 were adequate for the elderly people suffering fromdifficulties in mastication and deglutition. Compared toTMD 1, TMD 2 showed higher values of hardness andswallowness and was more preferred by the elderly. Thus,TMD that is easy to chew and swallow has sufficient competitivenessin food safety, food taste, and food preference.

참고문헌 (Reference)

1 문현경, "우리나라 농촌지역 노인들의 영양점검표(DETERMINE)를 통한 계절별 영양상태 판정의 신뢰도 분석 연구" 대한지역사회영양학회 14 (14): 340-353, 2009

2 노정숙, "동치미 최적발효 및 저장을 위한 김치냉장고의 자동숙성 시스템 개발" 한국식품과학회 40 (40): 661-668, 2008

3 노정숙, "계절별․발효온도별 총각김치의 품질 특성의 변화" 한국식품영양과학회 38 (38): 742-749, 2009

4 Morris VJ, "Using atomic force microscopy to probe food biopolymer functionality" 21 : 287-292, 1999

5 Ship JA, "The influence of aging on oral health and consequences for taste and smell" 66 : 209-215, 1999

6 Kaufmann S, "Sensory design of easy-to-chew food for elderly:Ingredients and manufacturing conditions with focus on meat and carrot: literature review" 1-21, 2005

7 AOAC, "Official Methods of Analysis of AOAC Intl" Association of Official Analytical Communities 2000

8 Jeong SH, "Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi" 164 : 46-53, 2013

9 Saha D, "Hydrocolloids as thickening and gelling agents in food : a critical review" 47 : 587-597, 2010

10 Nussinovitch A, "Hydrocolloid applications-gum technology in the food and other industries" Blackie Academic and Professional 765-778, 1997

11 Haug IJ, "Handbook of Hydrocolloids" CRC Press 142-163, 2009

12 Pardoe EM, "Development of a multistage diet for dysphagia" 93 : 568-571, 1993

13 조주형, "Chemical and Sensory Profiles of Dongchimi (Korean Watery Radish Kimchi) Liquids Based on Descriptive and Chemical Analyses" 한국식품과학회 24 (24): 497-506, 2015

14 Hayakawa F, "Characterization of eating difficulty by sensory evaluation of hydrocolloid gels" 38 : 95-103, 2014

15 You YS, "Changes in the physicochemical quality characteristics of cabbage kimchi with respect to storage conditions" 2017 : 2017

16 Langmore SE, "Behavioral treatment for adults with oropharyngeal dysphagia" 75 : 1154-1160, 1994

17 Morleyn JE, "Anorexia of aging : physiologic and pathologic" 66 : 760-773, 1997

18 Penman JP, "A review of the textured diets developed for the management of dysphagia" 11 : 51-60, 1998

19 Laguna L, "A quantitative assessment of the eating capability in the elderly individuals" 147 : 274-281, 2015

20 Germain I, "A novel dysphagia diet improves the nutrient intake of institutionalized elders" 106 : 1614-1623, 2006