Preparation of easily chewable and swallowable texture-modified Dongchimi

Yong-Gi Chun; Chan-Eun Park; Tae-Rang Seo; Dong-June Park; Bum-Keun Kim

doi:10.1007/s10068-019-00716-3

Preparation of easily chewable and swallowable texture-modified Dongchimi

Food Sci Biotechnol. 2019 Nov 28;29(5):651-655. doi: 10.1007/s10068-019-00716-3. eCollection 2020 May.

Authors

Yong-Gi Chun¹, Chan-Eun Park¹, Tae-Rang Seo¹, Dong-June Park¹, Bum-Keun Kim¹

Affiliation

¹ Korea Food Research Institute, Wanjugun, Jeonlabukdo Korea.

Abstract

This study aimed to develop texture-modified Dongchimi (TMD) that is safe, well-shaped, and easy to chew and swallow. As the fermentation proceeded, the pH decreased, and the total acidity and total number of lactic acid bacteria increased. The hardness of the TMD decreased significantly by more than 96% (p < 0.05) as compared to that of the control. Significant differences in the hardness and shape were observed between two TMD samples-TMD 1 and TMD 2. Sensory evaluation showed that TMD 1 and TMD 2 were adequate for the elderly people suffering from difficulties in mastication and deglutition. Compared to TMD 1, TMD 2 showed higher values of hardness and swallowness and was more preferred by the elderly. Thus, TMD that is easy to chew and swallow has sufficient competitiveness in food safety, food taste, and food preference.

Keywords: Dongchimi; Elderly people; Hardness; Sensory evaluation; Texture modified.