ข่าวสาร

ซุปกึ่งสำเร็จรูปโปรตีนสูง ที่มีคุณค่าทางโภชนาการ และเหมาะสำหรับผู้สูงอายุ โดยใช้วัตถุดิบหลักจาก ถั่วดำ เห็ดนางรม และเห็ดหูหนูขาว ที่มีปริมาณโปรตีน แคลเซียม เหล็ก และสังกะสีสูง ซึ่งสูตรของซุปกึ่งสำเร็จรูปโปรตีนสูงที่พัฒนาขึ้นนั้น ได้รับคะแนนความชอบในระดับปานกลาง (7.1–7.5) จากผู้บริโภคกลุ่มผู้สูงอายุ โดย 97% ยอมรับผลิตภัณฑ์นี้ และ 91% สนใจซื้อหากมีวางจำหน่ายในตลาด การนำพืชตระกูลถั่วและเห็ดมาใช้ ทำให้ซุปมีปริมาณคุณค่าทางโภชนาการที่สอดคล้องกับมาตรฐาน RDI ของไทย และเหมาะสมกับการบริโภคของผู้สูงอายุ

This high-protein instant soup is designed to be nutritious and suitable for the elderly, using black beans, oyster mushrooms, and white jelly mushrooms, which are rich in protein, calcium, iron, and zinc. The developed high-protein instant soup formulation received a moderate liking score (7.1–7.5) from elderly consumers. Additionally, 97% accepted the product, and 91% expressed interest in purchasing it if available on the market. The incorporation of legumes and mushrooms enhances the soup’s nutritional value, aligning with Thailand’s Recommended Daily Intake (RDI) standards, making it an ideal choice for elderly consumption.

Topic: Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly

Authors: Sukeaw Samakradhamrongthai, R.| Jannu, T.| Tongboonchu, T.| Sangpimpa, W.| Srichan, P.| Sangsee, O.| Renaldi, G.| Detarun, P.

Abstract: 
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.

Keywords: Alternative protein; Elderly; Instant soup; Nutritional qualities; Physicochemical properties

View at publisher: https://www.sciencedirect.com/science/article/pii/S2405844024118415?via%3Dihub