Development of Nutritionally Balanced Ready-to-Eat Meals in Retort Pouches for Elderly Individuals with Dysphagia and Chewing Difficulties.
This study aimed to develop and evaluate ready-to-eat mixed rice and fish curry products suitable for elderly individuals with chewing and swallowing difficulties. Jasmine rice and Riceberry were combined in varying ratios (4:0, 3:1, 2:2, and 1:3) and subjected to thermal sterilization at 116°C for...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 2; pp. 826 - 842 |
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| Autores principales: | , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=188342332&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 188342332 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Aug2025 vid: 13 iid: 2 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 188342332 188342332 188342332 10.12944/CRNFSJ.13.2.19 188342332 ppf: 826 ppct: 16 formats: fmt: @attributes: type: P tig: atl: Development of Nutritionally Balanced Ready-to-Eat Meals in Retort Pouches for Elderly Individuals with Dysphagia and Chewing Difficulties. aug: au: MAISONT, SUCHADA SANGSIRIMONGKOLYING, RATSAMEE KULPRASUTIDILOK, AKUA CHOKBORIBAL, JAROENPORN SAMUTSRI, WISUTTHANA affil: Food Science and Technology Program, Phranakhon Rajabhat University, Bangkok, Thailand sug: subj: Food, Commercially Packaged Microbiology Meals Microbiology Deglutition Disorders Complications Temporomandibular Joint Diseases Complications Mastication Rice Nutritional Status Human Funding Source Male Female Aged Aged, 80 and Over One-Way Analysis of Variance Data Analysis Software Microbiologic Phenomena Food Safety Clostridium Infections Staphylococcus Aureus Salmonella Infections Colorimetry Nutritional Assessment Aged: 65+ years Aged, 80 & over Male Female ab: This study aimed to develop and evaluate ready-to-eat mixed rice and fish curry products suitable for elderly individuals with chewing and swallowing difficulties. Jasmine rice and Riceberry were combined in varying ratios (4:0, 3:1, 2:2, and 1:3) and subjected to thermal sterilization at 116°C for 35 min (Fo = 6). Steamed fish curry curd was formulated with varying fish-to-egg ratios (42:8, 40:10, 38:12, and 36:14%) and sterilized at 116°C for 40 min (Fo = 6). The International Dysphagia Diet Standardization Initiative (IDDSI) Fork Pressure Test confirmed the suitability of the products for individuals with dysphagia. pH analysis, protein content via the Kjeldahl method, and syneresis analysis were performed to ensure product stability. Color measurement and texture profile analysis (hardness, adhesiveness, cohesiveness, gumminess, chewiness) were conducted. Sensory evaluation with 32 elderly participants assessed acceptability based on a 7-point hedonic scale. Statistical analysis showed significant differences (P ≤ 0.05) among the various formulations, with optimal texture and sensory properties in the 1:3 rice mixture and 38:12 fish-to-egg ratio. Microbiological analysis confirmed compliance with food safety regulations. The findings support the potential of retorted mixed rice and fish curry as a nutritious, accessible meal option for dysphagia elderly individuals. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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