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Textural properties and sensory acceptability of texture-modified pork balls for the elderly

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dc.contributor.authorNumphung Rungraungen_US
dc.contributor.authorDunyaporn Trachoothamen_US
dc.contributor.authorNiramol Muangprachaen_US
dc.contributor.authorSasiumphai Purttiponthaneeen_US
dc.contributor.authorThunnalin Winuprasithen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2020-05-05T04:58:01Z
dc.date.available2020-05-05T04:58:01Z
dc.date.issued2020-01-01en_US
dc.description.abstract© 2020, Khon Kaen University,Research and Technology Transfer Affairs Division. All rights reserved. In the older adult population, malnutrition in the elderly can be caused by chewing and swallowing difficulties. This study aimed to formulate texture-modified pork balls for the elderly with different degrees of tooth loss according to the Eichner Index. The texture of the pork ball was modified by varying the percentage of pork, lard, and tapioca flour added from 31-37%, 20-24% and 1. 5-3. 5%, respectively. The physicochemical properties and sensory acceptability of the samples were investigated. The increase in pork level and decrease in lard and flour levels affected the textural properties of the samples by increasing hardness, springiness, cohesiveness, gumminess, chewiness and decreasing adhesiveness. The posterior occlusal contact or the Eichner index was used as a criterion to arrange the older panelists into three groups. All the developed texture-modified pork ball formulas had overall liking scores in ranges of like slightly to like moderately and also got just-about-right rating for color, taste and easy to chew. For the elderly who had contacts in four support zones, the suitable levels of pork, lard and tapioca flour were found to be at 37%, 20% and 1.5%, respectively. In addition, for the elderly who had one to three zones of contact or contact in the anterior region only or had no support zones, the suitable levels of pork, lard, and flour were found to be at 34%, 22% and 2. 5%, respectively. This study demonstrates that this product combined with other food stuffs may have the potential for improving the nutritional status of the elderly.en_US
dc.identifier.citationAsia-Pacific Journal of Science and Technology. Vol.25, No.1 (2020)en_US
dc.identifier.issn25396293en_US
dc.identifier.other2-s2.0-85083091252en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/54440
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85083091252&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectEngineeringen_US
dc.titleTextural properties and sensory acceptability of texture-modified pork balls for the elderlyen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85083091252&origin=inwarden_US
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