Development of Elderly Diet Food using Chicken Breast Meat

Abstract

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties

“…More recently, the addition of gelatin to Gochujang stir-fried meat, and spinach sprouts were studied to determine the impact of chewing and swallowing [ 14 ]. In addition, gelatin was tested as an additive to chicken breast for diets of individuals with senility [ 15 , 16 ].…”