Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development and Acceptance Test of Protein Enriched Menu for the Aged

고령소비자를 위한 단백질 강화 식단 개발 및 기호도 조사

  • Kim, Hae-Young (Department of Food Science and Nutrition, Yongin University) ;
  • Back, Su-Ryon (Department of Food Science and Nutrition, Yongin University)
  • 김혜영 (용인대학교 식품영양학과) ;
  • 백수련 (용인대학교 식품영양학과)
  • Published : 2006.06.30
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Abstract

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

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References

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