Kim Dah-Sol, Iida Fumiko
Department of Food and Nutrition, Japan Women's University, Tokyo 112-8681, Japan.
Gels. 2022 Oct 31;8(11):704. doi: 10.3390/gels8110704.
(1) Background: The purpose of this study was to compare the nutritional characteristics of Tonka beans according to the cooking method and to prove the feasibility of application as an elder-friendly food. (2) Methods: After analyzing the nutritive components, antioxidant activity, and anti-diabetic activity of raw, boiled, and roasted Tonka beans, custards, to which roasted Tonka beans were added, were prepared using a gelling agent to meet the KS viscosity standards (≤1500 mPa.s). (3) Results: The cooking methods decreased the nutritive factors in Tonka beans. However, while boiling caused significant losses, roasting led to minor losses. However, because the elderly should avoid eating uncooked foods for safety reasons, semi-solid elder-friendly food was manufactured with roasted Tonka beans, which caused minor losses compared to boiling. The concentration of each gelling agent satisfying the KS viscosity was less than 0.745% of locust bean gum, 0.734% of κ-carrageenan, and 1.094% of agar. (4) Conclusions: Roasted Tonka beans are suitable for use as an elder-friendly food for the health and safety of the elderly, and it will be possible to promote balanced food intake through the use of gelling agents for the elderly who have difficulty swallowing.
(1) 背景：本研究旨在比较零陵香豆在不同烹饪方法下的营养特性，并证明其作为老年友好型食品应用的可行性。(2) 方法：分析生的、水煮的和烤制的零陵香豆的营养成分、抗氧化活性和抗糖尿病活性后，使用胶凝剂制备添加了烤制零陵香豆的蛋奶冻，以符合韩国工业标准（KS）的粘度标准（≤1500毫帕·秒）。(3) 结果：烹饪方法降低了零陵香豆中的营养成分。然而，水煮导致显著损失，而烤制导致的损失较小。然而，出于安全考虑，老年人应避免食用未煮熟的食物，因此用烤制的零陵香豆制作了半固体老年友好型食品，与水煮相比，烤制造成的损失较小。满足KS粘度的每种胶凝剂的浓度分别为刺槐豆胶小于0.745%、κ-卡拉胶小于0.734%、琼脂小于1.094%。(4) 结论：烤制的零陵香豆适合作为老年友好型食品，以保障老年人的健康和安全，并且对于吞咽困难的老年人，通过使用胶凝剂将有可能促进均衡的食物摄入。
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