고령 소비자를 위한 식이섬유 강화식단 개발 및 관능적 이화학적 특성 분석 = Development of Dietary Fiber Enriched Menu for the Aged and Analysis of Sensory and Physicochemical Characteristics

다국어 초록 (Multilingual Abstract)

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods for enriching
the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for
menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie,
carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on
recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%,
16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side
dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed
significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled
rice with barely in menu 3 had significantly the highest value of all (p<0.05) and the side dishes of all menus did not show any
significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of
kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled
rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal
service planning for the aged as one of trials of basic data collection

참고문헌 (Reference)

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2 stewed chicken, "boiled rice with barely"

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