Dah-Sol Kim
@naver.com
Food and Nutrition
Sookmyung Women's University
Scopus Publications
Scopus Publications
Hee Jeong Eo, Dah-Sol Kim, and Nami Joo
Korean Society for Food Engineering
Dah‐Sol Kim, Fumiko Iida, and Nami Joo
Wiley
Dah-Sol Kim and Fumiko Iida
Informa UK Limited
Dah-Sol Kim and Fumiko Iida
MDPI AG
(1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Kaniwa were analyzed, and the concentration of the gelling agent (guar gum, locust bean gum, and xanthan gum) to be added to Kaniwa mousse was derived through regression analysis to suit KS hardness level 1 to 3; (3) Results: It was found that Kaniwa not only had a good fatty acid composition but also had good antioxidant and anti-diabetic properties. Moreover, it was found that in order to have the hardness to chew Kaniwa mousse with the tongue, it was necessary to add less than 1.97% guar gum, 4.03% locust bean gum, and 8.59% xanthan gum. In order to have a hardness that can be chewed with the gum, it was found that 2.17~4.97% guar gum, 4.45~10.28% locust bean gum, and 9.48~21.96% xanthan gum should be added; (4) Conclusions: As the aging rate and life expectancy increase, support for developmental research related to the elder-friendly industry should be continuously expanded in preparation for the upcoming super-aging society.
Dah-Sol Kim, Fumiko Iida, and Nami Joo
Elsevier BV
Dah-Sol Kim and Fumiko Iida
MDPI AG
(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.
Dah‐Sol Kim, Fumiko Iida, and Nami Joo
Wiley
Dah-Sol Kim and Fumiko Iida
MDPI AG
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.
Dah-Sol Kim, Fumiko Iida, and Nami Joo
Informa UK Limited
Dah-Sol Kim and Nami Joo
MDPI AG
One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi. The result of this study sheds light on preventing nutritional loss with appropriate cooking methods. Three types of cooking processes were selected: uncooked, roasted at 160 °C for 6 min, boiled at 100 °C for 13 min. The results of the present study indicated that roasted Sacha inchi is distinguishable for its high content of antioxidants (total polyphenol content 485.50 μM, total flavonoid content 0.02 μg/mL, DPPH free radical scavenging activity 33.05%, ferric reducing ability 0.19 μM). The results of the present study also indicated that Sacha inchi uniquely promotes HT22 cell viability. With roasted Sacha inchi treatment, HT22 hippocampal neuronal cell showed a significantly increased number of growth (p < 0.001). Results also suggest that the development of tenderized Sacha inchi could help the elderly consumers achieve their target antioxidant provision in smaller portion sizes, thus curtailing the peril of sarcopenia. The mousse type of elderly food may also change the taste of many other nut consumers as they may opt to start selling and consuming Sacha inchi. It could be in the Sacha inchi industry’s best interest to make certain all of the population’s textural favors are catered.
Dah-Sol Kim and N. Joo
Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.
Dah-Sol Kim and Nami Joo
Informa UK Limited
ABSTRACT The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (p < .05) most of the mineral contents of the Sacha inchi, whilst decreasing its potassium and sodium content. Contrarily, boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) the mineral contents of the Sacha inchi (except for calcium and sodium). Unsaturated fatty acid content was similarly affected. Roasting at 160 ℃ for 6 minutes significantly increased (p < .05) the omega 3, 6, and 9 of the Sacha inchi, but boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) its unsaturated fatty acids. These results show that the roasting at 160 ℃ for 6 minutes is a superior processing method of Sacha inchi for production and highlight why it is important to correctly perform the cooking process in order to both avoid nutritional value loss and the worsening of physicochemical properties. Therefore, the results of this study indicate the possible utilization of Sacha inchi in food industry.