Development of meat products for the nutrition of the elderly

Abzhanova, Sholpan; Baybolova, L. K.; Zhaksylykova, Gulshat; Tayeva, Aigul; Kulazhanov, Talgat

doi:10.1016/j.hnm.2023.200201

Cited by 5 publications

(2 citation statements)

References 21 publications

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“…Polysaccharides represented by cellulose, hemicellulose, and lignin play an important role in forming a complex of functional and technological properties of soy okara [20]. This factor plays an important role in ensuring the dietary properties of products with its use, including for gero-dietary nutrition and the expansion of meat-based products, which is relevant for the Republic of Kazakhstan [21], [22]. In addition, the okara carbohydrate complex can be positioned as dietary fibers that positively affect meat systems' functional and technological properties [23].…”

Section: Resultsmentioning

confidence: 99%

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

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Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

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Section: Resultsmentioning

confidence: 99%

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

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“…state that ostrich meat is a dietary and low-calorie product that can be recommended for older adults. The study's practical value lies in optimizing data on the development of meat products for the nutrition of older people and the possible inclusion of ostrich meat in the diet (Abzhanova et al, 2023).…”

Section: Discussionmentioning

confidence: 99%

Physical activity as an effort to prevent hypertension in the elderly

A. Sasarari,

Sumarmi,

Tri Wijayanti

et al. 2024

Junedik

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Introduction hypertension is one of the common health problems in the elderly population and can increase the risk of cardiovascular disease and other complications. Physical activity has been shown to be effective in preventing and managing hypertension in the elderly. Objective identify and evaluate different types of physical activity that can help in the prevention of hypertension in the elderly. Methods type of quantitative research with a case control approach. The total population is 42 respondents. Data collection using questionnaires. Data analysis using Chi-square test. Results that physical activity can prevent hypertension in the elderly chi-Square test results with p value: 0.634. which means that physical activity is not a risk factor for causing hypertension. Conclusion regular and diverse physical activity is an important strategy in the prevention of hypertension in the elderly. Physical activity programs tailored to individual needs and abilities should be encouraged and widely implemented in an effort to maintain heart health and reduce the risk of hypertension in the elderly population. Further efforts are needed to increase public awareness of the importance of physical activity in maintaining heart health and preventing cardiovascular disease in the elderly

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