Kim Ye-Jun, Ryu Ji-Hye, Lee Jin-Young, Kim Yong-Suk, Kim Dasol, Kwon Yongseok
Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, 166 Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Department of Food Science & Technology, Jeonbuk National University, Baekje-daero, Deokjin-gu, Jeonju-si 54896, Jeollabuk-do, Republic of Korea.
Foods. 2024 Nov 28;13(23):3844. doi: 10.3390/foods13233844.
This study was conducted to develop a grape product that can facilitate fruit intake for elderly people with chewing difficulties. In addition, the possibility of field application for future prototype production was investigated by comparing laboratory-scale (lab-scale) and pilot-scale production. The stages (stage 1: able to eat with teeth, stage 2: able to eat with gums, stage 3: able to eat with tongue) of the products were determined according to the Korean Industrial Standards for Seniors Friendly Foods (KS H 4897), and the physicochemical composition was measured according to the general test method of the Food Code. The results of this study showed that when comparing the lab scale and pilot scale in stage 1, the hardness of the pilot scale was significantly increased ( < 0.05). Conversely, both hardness in stages 2 and 3 and viscosity in stage 3 showed a significant decrease in the pilot scale compared to the lab scale ( < 0.05). In addition, pH and sugar acidity were significantly different between the two scales in all stages ( < 0.05). These results confirmed the feasibility of developing customized grape products for the elderly with chewing difficulties, and the differences in physicochemical properties between lab-scale and pilot-scale production confirmed the importance of maintaining product quality during scaled-up production. These results can serve as a basis for developing foods for the elderly that require continuous development, and are expected to contribute to improving the dietary habits and quality of life of the elderly with chewing difficulties.
本研究旨在开发一种有助于咀嚼困难的老年人摄入水果的葡萄产品。此外，通过比较实验室规模（实验室规模）和中试规模生产，研究了未来原型生产的现场应用可能性。根据韩国老年人友好食品工业标准（KS H 4897）确定产品的阶段（阶段1：能用牙齿食用，阶段2：能用牙龈食用，阶段3：能用舌头食用），并根据食品法典的一般测试方法测量理化成分。本研究结果表明，在阶段1中比较实验室规模和中试规模时，中试规模的硬度显著增加（<0.05）。相反，与实验室规模相比，阶段2和3的硬度以及阶段3的粘度在中试规模中均显著降低（<0.05）。此外，在所有阶段，两种规模之间的pH值和糖酸度均存在显著差异（<0.05）。这些结果证实了为咀嚼困难的老年人开发定制葡萄产品的可行性，实验室规模和中试规模生产之间理化性质的差异证实了在扩大生产过程中保持产品质量的重要性。这些结果可为持续开发的老年人食品提供依据，并有望有助于改善咀嚼困难老年人的饮食习惯和生活质量。
