实验室规模和试点规模的葡萄制品对于老年人有困难的区别是什么?
Ye-Jun Kim1,2, Ji-Hye Ryu1, Jin-Young Lee1
1Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, 166 Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Foods (Basel, Switzerland)
|December 17, 2024
概括
这项研究为老年人开发了易于食用的葡萄产品,这些产品适用于有困难的老年人. 扩大生产规模显示了纹理和pH值的显著差异,突出了对老年人食品开发的质量控制的需要.
科学领域:
- 食品科学 食品科学 食品科学
- 老年学是一门学科.
- 产品开发 产品开发
背景情况:
- 老年人群因难度而经常面临水果消费方面的挑战.
- 开发可访问的食品对于改善老年人的营养和生活质量至关重要.
- 现有的食品可能无法充分满足不同程度的功能老年人的特定需求.
研究的目的:
- 开发一种适合老年人困难的葡萄产品.
- 为了比较实验室规模和试点规模的生产方法,为老年友好的葡萄产品.
- 评估葡萄产品在不同生产规模和纹理阶段的物理化学特性.
主要方法:
- 葡萄产品根据易于消费而被开发并分为三个阶段 (韩国老年友好食品工业标准,KS H 4897).
- 使用标准食品分析方法测量了包括硬度,粘度,pH值和糖酸度在内的物理化学性质.
- 对于每个阶段,实验室规模和试点规模的生产批次进行了比较.
主要成果:
- 与实验室规模相比,试验规模生产在第一阶段显著增加了硬度 (p < 0.05).
- 第2阶段和第3阶段的硬度和第3阶段的粘度在试验规模的批次中显著下降 (p < 0.05).
- 在所有阶段的尺度之间观察到pH和糖酸度的显著差异 (p < 0.05).
结论:
- 针对有困难的老年人定制的葡萄制品是可行的.
- 之间物理化学性质的差异强调了在扩大食品生产过程中质量控制的重要性.
- 这些发现为为老年人开发改进的食物提供了基础,有可能提高饮食习惯和生活质量.
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