Publication: Development of cereal and legume based food products for the elderly
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Issued Date
2014-12-01
Resource Type
ISSN
21931801
Other identifier(s)
2-s2.0-84930206734
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Mahidol University
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SCOPUS
Bibliographic Citation
SpringerPlus. Vol.3, No.1 (2014)
Suggested Citation
Pruet Satusap, Visith Chavasit, Wantanee Kriengsinyos, Kunchit Judprasong Development of cereal and legume based food products for the elderly. SpringerPlus. Vol.3, No.1 (2014). doi:10.1186/2193-1801-3-451 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/34967
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Title
Development of cereal and legume based food products for the elderly
Other Contributor(s)
Abstract
© 2014, Satusap et al.; licensee Springer. Diets for elderly must contain nutritious foods, fit their physiological limitations, and match with their food culture. Cereals and legumes are suggested food choices regardless of their cultures and beliefs. Ready-to-eat products containing suitable macronutrient patterns from cereals and legumes were developed. Energy distributions from carbohydrate (60 kcal/100 kcal), protein (15 kcal/100 kcal), and fat (25 kcal/100 kcal), protein quality, and percent energy from saturated fatty acid and free sugar were criteria for the formulation. Carbohydrate sources were rice flour, brown rice flour, mung bean starch, which carbohydrate in rice flour was the most digestible on in vitro test. Protein and fat sources were soybean flour, black sesame seed, and rice bran oil. Three products, i.e., flake snack, instant beverage, and instant soup were produced by drying basic ingredients as flakes on a double-roller drum dryer and directly used or dry-mixed with other ingredients. The products (Aw <0.3) had balanced energy distribution, good quality protein, and energy from saturated fat < 8 kcal/100 kcal and free sugar < 10 kcal/100 kcal. Results from sensory central location test in 219 elderly subjects indicated that the flake snacks from both carbohydrate sources were significantly more acceptable than the other two products.