반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립

Abstract

The objective of this study was to determine the optimal mixing ratios of pork skin gelatin, κ-carrageenan, and calcium chloride for manufacturing senior-friendly gelatin gels with hardness for tongue or gum intake, as well as fulfilling protein, dietary fiber, and calcium contents of the Korean industry standard (KS) for senior-friendly foods. The optimal mixing ratio of the ingredients was determined within 6.60~33.3% (w/v) pork skin gelatin, 2.50~6.25% (w/v) κ-carrageenan, and 0.235~2.351% (w/v) calcium chloride using response surface methodology. The mixing ratios for the senior-friendly gelatin having the hardness of 2 to 5 N/cm2 were predicted as 6.605~11.331% (w/v) pork skin gelatin, 2.74~6.25% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride. The amounts of nutrients (proximate composition, calcium, and dietary fiber contents) in the senior-friendly gelatin gels were significantly affected by changing the mixing ratio of the three ingredients. In conclusion, thereby mixing 6.605~11.331% (w/v) pork skin gelatin, 2.74~6.25% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride, it could be confirmed to control the hardness corresponding to 2nd to 3rd hardness grades of senior-friendly gelatin gels, with fulfilling the nutrients standards for 6 g of protein, 80 mg of calcium, and 2.5 g of dietary fiber per 100 g of product.