Physicochemical, antioxidant, and texture characteristics of enzymatically treated apios (Apios americana) for the elderly

Abstract

Apios is a legume known to be nutrient dense. However, it is difficult for older adults to consume due to chewing difficulties. In this study, we analyzed its nutritional contents and antioxidant capacity and improved its texture through enzymatic treatment (polygalacturonase, cellulase, and α-amylase) to make it more palatable for older adults. Apios has been shown to have higher antioxidant capacity than other tubers, which is beneficial for geriatric health. Enzyme treatment (ETG1 7.12 h, ETG2 9.64 h, ETG3 over 6.48 h) made the texture suitable for consumption by the elderly. SEM analysis showed that the pore size increased and the cell wall was disrupted, resulting in irregular cell tissues. These changes can facilitate mastication and improve nutrient intake. Therefore, the enzyme-treated Apios is easy to chew, so it will be able to improve the intake of nutrients that the elderly need. In addition, it is expected to contribute to the expansion of the elder-friendly food industry by applying enzyme treatment to personalized food development considering different chewing abilities of the elderly.