Texture Characteristics of Sea Buckthorn (Hippophae rhamnoides) Jelly for the Elderly Based on the Gelling Agent

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 b...

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Bibliographic Details
Published in:	Foods 2022-06, Vol.11 (13), p.1892
Main Authors:	Kim, Dah-Sol, Iida, Fumiko
Format:	Article
Language:	eng
Subjects:	antidiabetes antioxidant Beans Berries Diabetes mellitus Dysphagia elder-friendly food Enzymes Esophagus Fatty acids Food Food science gelling agent Guar gum Hardness Locust bean gum Mastication Minerals Nutrients Older people Potassium Rheology sea buckthorn texture Viscosity Xanthan Xanthan gum
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Summary:	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 3.23~6.40%, 6.02~9.90% 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.
ISSN:	2304-8158 2304-8158