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Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly.
Sukeaw Samakradhamrongthai, Rajnibhas; Jannu, Taruedee; Tongboonchu, Tussanun; Sangpimpa, Wanalee; Srichan, Phatthamon; Sangsee, Orapan; Renaldi, Gerry; Detarun, Preeyabhorn.
Afiliación
  • Sukeaw Samakradhamrongthai R; Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
  • Jannu T; Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand.
  • Tongboonchu T; Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
  • Sangpimpa W; Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
  • Srichan P; Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
  • Sangsee O; Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand.
  • Renaldi G; Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
  • Detarun P; Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand.
Heliyon ; 10(16): e35810, 2024 Aug 30.
Article en En | MEDLINE | ID: mdl-39220973
ABSTRACT
Elderly people are susceptible to malnutrition due to many factors. An essential public health priority is ensuring that seniors have appropriate nutrition to prevent and treat malnutrition and dehydration as well as fulfilling the nutrition necessity. This study was conducted to utilize selected legumes and mushrooms to develop a high-protein instant soup (HPIS) product that is nutritious and suitable for the consumption of the elderly. Black bean, along with oyster mushroom and split-gill mushrooms, exhibited considerable amounts of protein (19.13 ± 1.13, 2.77 ± 0.09, and 4.65 ± 0.61 g/100 g, respectively), calcium (2308.65 ± 113.07, 640.19 ± 0.80, and 743.89 ± 0.66, respectively), iron (40.84 ± 2.42, 7.31 ± 0.05, and 40.10 ± 2.15, respectively), and zinc (18.06 ± 1.07, 3.87 ± 0.03, and 26.23 ± 0.78, respectively) content, and were incorporated into the HPIS formula. Drum dryer rotation speed significantly affected the HPIS properties. The study on the effect of different rotation speeds (3, 5, 7, and 9 RPM) used during the drying process revealed the use of 7 RPM resulting in the soup product with considerable quality. The optimized HPIS formula, which was supplemented with minerals, was moderately liked (7.1-7.5) by the elderly consumer. The majority of the consumers accepted the product (97 %) and were interested in purchasing the product (91 %) if it was available on the market. Incorporating selected legumes and mushrooms resulted in a soup product containing nutrition conforming to the Thai recommended daily intake (RDI), possessing adequate physicochemical and sensory properties for the consumption of the elderly.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Heliyon Año: 2024 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Heliyon Año: 2024 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Reino Unido