Abstract
Engay food is a Japanese term for a modified texture food for elderly people with dysphagia. The enrichment of the nutritional value of food is carried out by adding the calcium found in the scallop shells. This study aimed to investigate the chemical, physical, and sensory properties of engay food enrich with scallop shell flour. The food formulation consisted of milkfish and the addition of scallop shell flour as much as 0%, 2%, 4%, 6%, and 8% of the basic ingredients with 5 repetitions. The result showed, the best formulation of engay food from chemical, physical, and sensory was the concentration of 4% scallop shell flour with the calcium content of 0.099 mg / 100g, water content 68.97%, ash content 0.98%, fat 1.39%, protein 9.00%, carbohydrates 19.66% and contains 562 cal / 100g. L* 30.8, a* 2.4, b* 13.9, °Chroma 14.07, and °Hue 80.27 with the type of yellow-red color, cohesiveness value 0.334 J / m2, adhesion value 0.034 mJ, and gumminess value 206.176 N/m2. High calcium engay food with milkfish as the main ingredient can be used as an alternative food for elderly people with dysphagia because it meets the requirements for food categories level 4-5 based on IDDSI recommendation.
Highlights
Texture-modified food (TMF) or food with modified textures is food that is processed by refining or chopping food so that the texture becomes softer and easier to consume (Nayoan, 2017)
The highest average level of calcium engay food was found in the treatment with the addition of 8% scallop shell flour
The results of statistical tests using ANOVA obtained p-value = 0.000
Summary
Texture-modified food (TMF) or food with modified textures is food that is processed by refining or chopping food so that the texture becomes softer and easier to consume (Nayoan, 2017). Engay food is a Japanese term for food with a modified texture intended for elderly people with dysphagia. Engay food consists of a mixture of meat (chicken, beef, or fish) that has been chopped and disputed or mashed with the addition of a thickening agent. The addition of thickening agents or preservatives can thicken food products and aims to improve nutrition and extend shelf life (Villiers et al, 2019). Engay food does not have a significant difference in taste, aroma, and color, compared to food in general, it has a more friendly texture for the elderly with dysphagia. Foods with a soft texture (all ingredients are mashed) that can be consumed by dysphagia sufferers, so can improve nutritional intake (Ulrich and Crichton, 2015)
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