Publication: Textural properties and sensory acceptability of texture-modified pork balls for the elderly
No. of Pages/File Size
Asia-Pacific Journal of Science and Technology. Vol.25, No.1 (2020)
Numphung Rungraung, Dunyaporn Trachootham, Niramol Muangpracha, Sasiumphai Purttiponthanee, Thunnalin Winuprasith (2020). Textural properties and sensory acceptability of texture-modified pork balls for the elderly. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/54440.
Textural properties and sensory acceptability of texture-modified pork balls for the elderly
© 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.