Kim Dah-Sol, Iida Fumiko
Department of Food and Nutrition, Japan Women's University, Tokyo 112-8681, Japan.
Foods. 2022 Jun 26;11(13):1892. doi: 10.3390/foods11131892.
The aim of this study was to identify the nutritional components of sea buckthorn berries and to evaluate the hardness control of the elderly with mastication difficulties using various types and concentrations of gelling agents in the preparation of sea buckthorn jelly. As a result, sea buckthorn berry comprised various bioactive nutrients, including minerals, essential fatty acids, and antioxidative and antidiabetic substances. In addition, jelly added with 3.01% guar gum, 5.74% xanthan gum, and 11.38% locust bean gum had a smooth hardness that could be chewed with the elderly's tongue. Guar gum at 3.236.40%, 6.029.90% xanthan gum, and 12.42~27.00% locust bean gum showed soft hardness that can be chewed with gum. These results show that the gelling agent is suitable for the development of food for the elderly that meets Korean Industrial Standards, considering the mastication difficulty and dysphagia in the elderly.
本研究的目的是确定沙棘浆果的营养成分，并在制备沙棘果冻时使用不同类型和浓度的胶凝剂，评估对咀嚼困难的老年人的硬度控制。结果表明，沙棘浆果含有多种生物活性营养素，包括矿物质、必需脂肪酸以及抗氧化和抗糖尿病物质。此外，添加3.01%瓜尔胶、5.74%黄原胶和11.38%刺槐豆胶的果冻具有光滑的硬度，老年人可用舌头咀嚼。3.23%至6.40%的瓜尔胶、6.02%至9.90%的黄原胶和12.42%至27.00%的刺槐豆胶呈现出柔软的硬度，可用牙龈咀嚼。这些结果表明，考虑到老年人的咀嚼困难和吞咽困难，该胶凝剂适用于开发符合韩国工业标准的老年食品。
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