Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process

Abstract

The objective of this study was to develop nutritious elderly diet formulations. Each formulation contained three components, pigmented rice flours from shear-heat milling, freeze-dried protein bouillon cube, and sesame oil. The final products were tested with 100 panelists and monitored for quality changes (physical, chemical, microbial, and sensory properties) for 6 months. The three developed formulations provided a suitable ratio of the main nutrients and adequate energy. The products were highly accepted (95%) and easy to swallow (score 4.2/5), indicating a high potential for launching in the elderly market. The products can retain their quality and achieve microbiology safety during storage.

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

“…Most countries are seeing an increase in the number and proportion of elderly people in their population. As a consequence, nations worldwide may face tough challenges when it comes to ensuring that their social and health care systems are prepared to sustain an ageing population [ 2 , 3 ]. One of the most important aspects of ensuring elderly health is a balanced diet.…”

“…When a person ages, their body undergoes significant changes, particularly in the digestive system. For example, they may have difficulty chewing, swallowing and digesting food due to dental issues and gastrointestinal problems [ 2 , 3 , 4 , 5 ].…”