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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.9
- 수록면
- 144 - 152 (9page)
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As the global elderly population increases, there is a growing demand for functional foods suitable for seniors with chewing and swallowing difficulties. This study developed a nutritionally balanced and easily consumable Yanggaeng by incorporating Haematococcus pluvialis powder, rich in antioxidants like 3S,3'S-astaxanthin, at concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). As the level of Haematococcus powder increased, moisture content increased from 30.17% to 34.97% and protein content from 3.05% to 5.12%, while decreasing carbohydrate content from 62.33% to 56.52%. The pH declined from 4.88 to 4.17, and sugar content peaked at 8.13 °Brix before decreasing to 6.17 °Brix. Antioxidant activity, mea-sured by DPPH radical scavenging, significantly rose from 7.81% to 20.33%, and total polyphenol content increased from 5.75 mg/100 g to 47.70 mg/100 g. Color analysis showed reductions in lightness (L*, 68.70 to 10.60) and yellowness (b*, 28.96 to 5.75), while redness (a*) peaked at 36.89 before decreasing to 17.30. Sensory evaluations revealed that Yanggaeng with 5% Haematococcus powder had the highest preference score (4.06); higher concentrations adversely affected taste and texture. Optimizing Haematococcus powder concentration enhances the nutritional profile and acceptability of Yanggaeng, offering a potential dietary solution for the elderly with mastication and deglutition challenges.
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