단백질 소재 블렌딩을 통한 고단백 고령친화 스틱젤리 개발 연구

This study aimed to prepare food through an expert design program to enable easy intake thereby ensuring proper supply of nutrients to patients with dysphagia as well as the general public. The program conformed to the Korean industry standards for care-food. In this preparation, isolated soy protein, whey protein, and branched-chain amino acids (BCAA) were used to develop stick-type jelly. A suitable model was selected to assess the results of the physicochemical characteristics (chromaticity, pH, moisture content, and hardness). The preferred samples were prepared based on the mixture experimental design method, and the characteristics of the three types of protein-reinforced materials were analyzed. It was found that consumers did not prefer samples wherein the physical properties were too soft or too hard. The final optimal mixing ratio derived by maximizing overall acceptability and considering the specific conditions of the physicochemical variables was 2.04 g of soy protein isolate, 8.76 g of whey protein isolate, and 1.2 g of BCAA.