营养丰富的老年人饮食：剪切热磨工艺制成的色素粥

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-08-06 DOI:10.15586/ijfs.v34i3.2241

Chawakwan Nitikornwarakul, R. Wangpradid, C. Sirimuangmoon, Somwang Lekjing, A. Nishioka, T. Koda

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引用次数: 0

摘要

本研究的目的是开发营养丰富的老年饮食配方。每种配方含有三种成分:剪切热碾磨的色素米粉、冻干蛋白汤块和芝麻油。最终产品由100名小组成员进行测试，并监测6个月的质量变化(物理、化学、微生物和感官特性)。所开发的三种配方提供了适当的主要营养成分比例和足够的能量。产品接受度高(95%)，易于吞咽(4.2/5分)，在老年人市场有很大的投放潜力。产品在贮存过程中能保持其质量，达到微生物安全。

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

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.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.