Eom Sung-Hwan, Chun Yong-Gi, Park Chan-Eun, Kim Bum-Keun, Lee Sang-Hoon, Park Dong-June
Department of Food Science and Technology, Dong-Eui University, Busan, Republic of Korea.
Korea Food Research Institute, Wanju, Jeonbuk, Republic of Korea.
J Texture Stud. 2018 Jun 13. doi: 10.1111/jtxs.12341.
The aims of this study were to determine the viability of using freeze-thaw infusion (FI) technology to produce a range of root vegetables using enzyme treatments with improved texture characteristics for elderly consumers with swallowing difficulties. We applied enzyme impregnation as a technology to soften the textures of root vegetables commonly consumed in Korea; balloon flower root (Platycodon grandiflorus), burdock root (Arctium lappa L.), carrot (Daucus carota L.), and lotus root (Nelumbo nucifera Gaertn) through the use of a texture analyzer after the FI of a commercial enzyme. Out of 15 commercial enzymes that were analyzed, three enzymes exhibited a marked softening effect on the tested carrots, burdock roots, balloon flower roots, and lotus roots. The hardness of the enzymes-treated food materials reached 1.4 × 10 N/m for carrots, 3.0 × 10 N/m for burdock roots, of 3.0 × 10 N/m for balloon flower roots, and 3.2 × 10 N/m for lotus roots without changing the original shapes of the samples. These findings confirmed the potential benefits of softening carrots, lotus roots burdock roots, and balloon flower roots and will contribute to the development of foods that can be easily eaten as part of a balanced diet by elderly adults with eating difficulties.
本研究的目的是确定使用冻融浸渍（FI）技术，通过酶处理来生产一系列根类蔬菜的可行性，使其质地特征得到改善，以满足吞咽困难的老年消费者的需求。我们采用酶浸渍技术来软化韩国常见的根类蔬菜的质地，这些蔬菜包括桔梗根（桔梗）、牛蒡根（牛蒡）、胡萝卜（胡萝卜）和莲藕（莲）。在对一种商业酶进行冻融浸渍处理后，通过质地分析仪对其进行检测。在分析的15种商业酶中，有三种酶对测试的胡萝卜、牛蒡根、桔梗根和莲藕表现出显著的软化效果。经酶处理的食品材料的硬度，胡萝卜达到1.4×10 N/m，牛蒡根达到3.0×10 N/m，桔梗根达到3.0×10 N/m，莲藕达到3.2×10 N/m，且样品的原始形状未发生改变。这些发现证实了软化胡萝卜、莲藕、牛蒡根和桔梗根的潜在益处，并将有助于开发出可供有进食困难的老年人作为均衡饮食一部分而轻松食用的食品。
