Looking at the dietary patterns of women in their 20s and 30s as well as postmenopausal women, the intake of most nutrients was lower than the recommended levels. Shrimp is a low-calorie, high-protein food, and contains abundant minerals, and it is expected to help prevent osteoporosis. In this study, jinmal dasik was prepared by varying the shrimp content at 0, 1, 5, and 7%, and the quality characteristics were measured. Hardness, adhesion, chewiness, and cohesiveness of physical properties increased significantly as the amount added increased (p<0.001). The springiness decreased significantly as the amount of addition increased in the addition group (p<0.001). In the calcium, there was a significant increase as the amount added increased (p<0.001). In the potassium, there was a significant increase as the amount added increased (p=0.049). This study intends to highlight the benefits and possible uses of shrimp.

Abstract
Introduction
Materials and Methods
    1. Experimental materials and jinmal dasik manufacturingof jinmal dasik
    2. Texture measurement of jinmal dasik
    3. Moisture, calcium and potassium measurement ofjinmal dasik
    4. Statistical processing
Results and Discussion
    1. Texture measurement results of jinmal dasik
    2. Moisture, calcium and potassium measurementresults of jinmal dasik
Conclusion
Acknowledgment
References

• Eunbin Park(Graduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• Soo In Ryu(Center Director, Seongnam Food R&D Support Center, Seongnam 13218, Korea)
• Jean Kyung Paik(Associate Professor, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea) Corresponding Author