{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,18]],"date-time":"2026-05-18T10:11:46Z","timestamp":1779099106269,"version":"3.51.4"},"reference-count":33,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,1,12]],"date-time":"2023-01-12T00:00:00Z","timestamp":1673481600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>(1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Kaniwa were analyzed, and the concentration of the gelling agent (guar gum, locust bean gum, and xanthan gum) to be added to Kaniwa mousse was derived through regression analysis to suit KS hardness level 1 to 3; (3) Results: It was found that Kaniwa not only had a good fatty acid composition but also had good antioxidant and anti-diabetic properties. Moreover, it was found that in order to have the hardness to chew Kaniwa mousse with the tongue, it was necessary to add less than 1.97% guar gum, 4.03% locust bean gum, and 8.59% xanthan gum. In order to have a hardness that can be chewed with the gum, it was found that 2.17~4.97% guar gum, 4.45~10.28% locust bean gum, and 9.48~21.96% xanthan gum should be added; (4) Conclusions: As the aging rate and life expectancy increase, support for developmental research related to the elder-friendly industry should be continuously expanded in preparation for the upcoming super-aging society.<\/jats:p>","DOI":"10.3390\/gels9010061","type":"journal-article","created":{"date-parts":[[2023,1,12]],"date-time":"2023-01-12T03:47:01Z","timestamp":1673495221000},"page":"61","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Kaniwa (Chenopodium pallidicaule)\u2019s Nutritional Composition and Its Applicability as an Elder-Friendly Food with Gelling Agents"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2103-3106","authenticated-orcid":false,"given":"Dah-Sol","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition, Japan Women\u2019s University, Tokyo 112-8681, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fumiko","family":"Iida","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Japan Women\u2019s University, Tokyo 112-8681, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.jcs.2019.05.015","article-title":"Comparison of the lipid profile and tocopherol content of four Peruvian quinoa (Chenopodium quinoa Willd.) cultivars (\u2018Amarilla de Marangan\u00ed\u2019, \u2018Blanca de Juli\u2019, INIA 415 \u2018Roja Pasankalla\u2019, INIA 420 \u2018Negra Collana\u2019) during germination","volume":"88","author":"Vera","year":"2019","journal-title":"J. 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