A Study on Manufacture of guarsulgies for using in diet therapy

환자 식이에 이용하기 위한 Guar설기 제조연구

This study was performed to manufacture guarasulgies for using in diet therapy by adding various ingredients (mugwort, Angelica gigantis Radis, cinnamon, cocoa powder) to decrease the flavor of guar gum itself and enhance the texture of guarsulgies. The sensory characteristics of guarsulgies added these ingredients wee investigated to decide the maximum acceptable addition levels. The maximum acceptable addition levels of these ingredients was 3.75% for mugwort, 3% for Angelica gigantis Radis, 2% for cinnomon or 0.75% for cocoa. In the texturemeter measure for guarsulgies added cocoa, springness, gumminess, hardness, and chewiness tended to increase compared to other guarsulgies. We concluded that guarsulgies added mugowrt, Angelical gigantis Radis, cinnomon, and cocoa would be much better sanacks for diabetes and obese people than plain guarsulgies.