ArticleFood science & nutrition2025
Comparison of Antioxidant Capacity by Cooking Method of Apios (
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Considering the deteriorated chewing ability among the elderly people, this study aimed to develop elder-friendly foods that comply with the hardness standards set by Korean industrial standards (KS). First, we sought to establish an optimal cooking method by analyzing the antioxidant activity of Apios. Second, a gelling agent was incorporated into Apios cooked using the optimal method (sous-vide) to make a mousse that meets KS hardness requirements by controlling its rheological properties. Third, we aimed to develop an elder-friendly sous-vide Apios that considers gastronomic characteristics by utilizing 3D printing technology. As a result, the loss rate of antioxidant capacity in the sous-vide Apios was the lowest. A gelling agent was added to the sous-vide Apios to achieve the desired hardness for KS, leading to the derivation of the regression equations: "
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