Development of mixed gellan gum jellies for old persons.

老年食品的开发是老龄化社会的一个重要问题。由于凝胶剂不需要咬，在烹调和加工过程中易于添加各种营养素，因此凝胶剂适合于病人、婴儿和老人的食品。采用客观和主观动力学方法对老年人易咬的混合凝胶进行了测量。结冷胶，形成热稳定的凝胶，被用来摄取钙和膳食纤维。以大豆膳食纤维（SDF）和聚葡萄糖为膳食纤维，以奶粉为钙源。随着SDF浓度的增加，凝胶的热稳定性增加，断裂应变降低，断裂应力增加，SDF中含有CaCl_2有利于凝胶的形成。在结冷胶凝胶与聚葡萄糖，储能模量和破裂性能值并没有改变显着增加聚葡萄糖的浓度。高浓度的聚葡萄糖凝胶更受青睐。用改进的Scheffe混合实验法对奶粉果冻的实验数据进行分析，在Scheffe三角形内的矩形实验区域内，软果冻比硬果冻光滑。从以上结果来看，以可溶性膳食纤维、聚葡萄糖或奶粉为原料的结冷胶冻是老年人膳食纤维和钙的理想补充食品。

It is a very important problem in an aging society that the development of eatable foods for old persons should be taken place. As gels need not to be bitten and are easy to add various nutrients at cooking and proceeding process, gels are suitable for food of sick persons, babies and old persons. Mixed gels, which an old person can easily bite, were measured by the objective and subjective methods of dynamics. Gellan gum, which forms thermostable gel, was used in order to take calcium, and dietary fiber. Soybean dietary fiber (SDF) and polydextrose were used as dietary fiber and milk powder was used as a source of supply for calcium. Gellan gum jellies with SDF increased thermostable and decreased rupture strain with increasing the concentration of SDF,and rupture stress increased up to a certain concentration of SDF.Gellan gum jellies with SDF containing CaCl_2 was favored. In gellan gum jellies with polydextrose, storage modulus and rupture property values did not changed remarkably with increasing the concentration of polydextrose. The jellies with high concentration of polydextrose was favored. The data of jellies with milk powder were analyzed by use of the modification of Scheffe's mixture experiment method in rectanglar experimental area in the Scheffe's triangle, and softer jellies were judged smoother than harder jellies. From above result, gellan gum jellies with SDF,polydextrose or milk powder seemed to be hopeful and useful foods for the old persons to take dietary fiber and calcium.