Year-end Sale % OFF 
Abstract
As population aging is becoming a global phenomenon, the search for food for elderly continues. Since elderly population is associated with non-communicable diseases, elderly food development must provide nutritious value and physiological needs. The objective of this study was to develop a ready-to-mix beverage with resistant rice starch type 3 (RS-3) as one of the ingredients. Five Thai rice varieties were modified into resistant-starch type 3 (RS-3). The dietary quality was conducted by measuring rapidly available glucose (RAG) and slowly available glucose (SAG) which was used for primary study of the glycemic index (GI). Riceberry variety showed the highest potential and was used to formulate. Market survey with elderly population (n=400, age>50) revealed additional protein and vegetables that should be included in the beverage. Mixture design was used to initiate the formulation before fine-tuning with sensory analysis. Sucralose was utilized as an alternative sweetener and xanthan gum was added to improve the texture and viscosity to assist population with dysphagia. Using a 7-point hedonic face scale, panelists liked the product slightly to moderately with 0.7% xanthan gum (5.7±1.09) and 0.1% sucralose (5.5±0.89). The viscosity of water and beverage mix at 150:12 (w/w) were found appropriate for patient with dysphagia (700±12.50 mPa.s). The appropriate formulation of RS3-rice starch into elderly beverage were developed, however, the consumer acceptance test is suggested to be continued.
Highlights
Aging population is on the rise globally
This study aims to use rice starch type 3 (RS-3) rice starch as an ingredient to help control blood sugar level and modify the beverage texture to suit those suffered from dysphagia
Selection of Thai rice varieties for developing a prototype for RS-3 rice beverage was performed by determination of Rapidly available Glucose (RAG) and Slowly Available Glucose (SAG) of the rice samples
Summary
Aging population is on the rise globally. This requires the continuous development of a healthy meal for elderly that should reduce the burden of chronic diseases and avoid loss of function and disability. With the decline in digestive, olfactory, and salivary functions, as well as in hormonal profile affect the nutritional status of elderly population. The design for a better meal replacement is a challenge as elderly population is often associated with the presence of chronic diseases, multiple medications, cognitive impairment, and depression. Carbohydrates are required for elderly nutrition as they provide human body a primary source of fuel for body and brain functioning. Rice is one of the global staples and a good option for developing elderly food. Ingesting rice can become problematic in elderly since rice can be digested too quickly which increases body blood sugar level and raises risk of diabetes
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
