Quality Characteristics of Dubu-seon Added with Chicken

Abstract

The purpose of this study is to investigate the quality characteristics of Dubu-seon for elderly people according to the ratio of Dubu and chicken. The ratio of Dubu and chicken was control, A (2:1), B (1:1), and C (1:2) to prepare Dubu-seon. The quality characteristics of Dubu-seon were measured by pH, moisture content, color and texture. Quality characteristic measurement result, pHㆍ hardnessㆍgumminessㆍchewiness increased in proportion to chicken content (p<0.05), while water contentㆍL valueㆍa valueㆍb valueㆍspringnessㆍcohesiveness decreased significantly as the amount of chicken added (p<0.05). As a result, the production of Dubu glands with a ratio of Dubu and chicken of 2:1 to 1:1 suggests that it can be food for older people by supplementing malnutrition and promoting chewing.