Sukeaw Samakradhamrongthai Rajnibhas, Jannu Taruedee, Tongboonchu Tussanun, Sangpimpa Wanalee, Srichan Phatthamon, Sangsee Orapan, Renaldi Gerry, Detarun Preeyabhorn
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand.
Heliyon. 2024 Aug 5;10(16):e35810. doi: 10.1016/j.heliyon.2024.e35810. eCollection 2024 Aug 30.
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.
由于多种因素，老年人易患营养不良。一项重要的公共卫生优先事项是确保老年人获得适当的营养，以预防和治疗营养不良与脱水，并满足营养需求。本研究旨在利用选定的豆类和蘑菇开发一种高蛋白即食汤（HPIS）产品，该产品营养丰富且适合老年人食用。黑豆以及平菇和裂褶菌的蛋白质含量相当可观（分别为19.13±1.13、2.77±0.09和4.65±0.61克/100克），钙含量（分别为2308.65±113.07、640.19±0.80和743.89±0.66），铁含量（分别为40.84±2.42、7.31±0.05和40.10±2.15），以及锌含量（分别为18.06±1.07、3.87±0.03和26.23±0.78），并将它们纳入HPIS配方中。鼓式干燥机的转速对HPIS的特性有显著影响。对干燥过程中使用的不同转速（3、5、7和9转/分钟）的影响研究表明，使用7转/分钟可得到质量相当不错的汤产品。添加了矿物质的优化HPIS配方受到老年消费者的适度喜爱（7.1 - 7.5）。大多数消费者接受该产品（97%），并且如果该产品在市场上有售，他们有兴趣购买（91%）。加入选定的豆类和蘑菇后得到的汤产品所含营养符合泰国推荐每日摄入量（RDI），具有适合老年人食用的足够理化和感官特性。
