文章基本信息

标题：Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties
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作者：Chang Geun Lee ; Youn Young Shim ; Martin J. T. Reaney 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：5
页码：1-11
DOI：10.3390/foods10051100
出版社：MDPI Publishing
摘要：With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-based (brand G) thickeners were compared as a potential senior food. Samples included a control, three treatments with XanFlax (1%, 3%, and 5%), and three treatments with brand G (1.35%, 2.7%, and 5.4%). The physicochemical (color, sugar, salinity, pH, viscosity, and hardness) and antioxidant properties [DPPH, ABTS, reducing power (RP), and total polyphenol content (TPC)] were compared. The chromaticity values (L*, a*, and b*) and pHs were similar among all treatments and the control, but the salinity of brand G showed statistical differences (p < 0.05). All samples met the Korean Industrial Standards for senior foods in terms of viscosity and hardness, while samples with brand G were harder and more viscous than those with XanFlax and the control (p < 0.001). XanFlax samples had greater ABTS radical scavenging activities than the control and brand G samples (p < 0.001). Although, the developed puree can be a possible senior food product without the addition of thickeners, XanFlax might be applied as a non-xanthan gum-based viscosity thickener with antioxidant functions for senior-friendly foods.
关键词：senior-friendly foods; puree; XanFlax; viscosity thickener; antioxidant activity senior-friendly foods ; puree ; XanFlax ; viscosity thickener ; antioxidant activity