Abstract
With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-based (brand G) thickeners were compared as a potential senior food. Samples included a control, three treatments with XanFlax (1%, 3%, and 5%), and three treatments with brand G (1.35%, 2.7%, and 5.4%). The physicochemical (color, sugar, salinity, pH, viscosity, and hardness) and antioxidant properties [DPPH, ABTS, reducing power (RP), and total polyphenol content (TPC)] were compared. The chromaticity values (L*, a*, and b*) and pHs were similar among all treatments and the control, but the salinity of brand G showed statistical differences (p < 0.05). All samples met the Korean Industrial Standards for senior foods in terms of viscosity and hardness, while samples with brand G were harder and more viscous than those with XanFlax and the control (p < 0.001). XanFlax samples had greater ABTS radical scavenging activities than the control and brand G samples (p < 0.001). Although, the developed puree can be a possible senior food product without the addition of thickeners, XanFlax might be applied as a non-xanthan gum-based viscosity thickener with antioxidant functions for senior-friendly foods.
Highlights
IntroductionEvery country globally is seeing an increasing number and proportion of older people as a portion of their population
The salinity of the control puree was 0.20%, those of the XanFlax purees were the same as the control, and those of the brand G purees ranged from 0.15% to 0.17%; the salinity decreased with the amount added (p < 0.05)
The sugar content of the XanFlax purees (1.32 ± 0.04–1.35 ± 0.21%) was lower than that of the control (1.40 ± 0.30%), and the sugar content of the XanFlax purees decreased with the amount added; when 3% or more was added, there was no change in sugar content
Summary
Every country globally is seeing an increasing number and proportion of older people as a portion of their population. The proportion of the population aged 65 and over has increased from 6% in 1990 to 9% in 2019 [1] This proportion is expected to increase to 16% by 2050, with 1 in 6 people globally expected to be 65 years or older. The proportion of the population aged 65 or older in Korea was 15.7% in 2020 [3]. Teeth are lost due to dental caries and periodontal disease, resulting in mastication disorders, dysphagia, and digestive disorders. Neurological problems such as senility, stroke, Alzheimer’s, Parkinson’s disease, and throat cancer exacerbate dysphagia [5,6]. Special attention should be paid to dysphagia patient diets, and health should be maintained with adequate nutrition to reduce nutritional disorders caused by eating discomfort [8,9]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
