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[Development of an intermediate moisture product for the elderly based on texturized soybeans]
J C Morales de León1, P Cecin Salomón, M L Crail Chávez
1Departamento de Ciencia y Tecnología de Alimentos del Instituto Nacional de Nutrición Salvador Zubirán, México, D.F.
Archivos Latinoamericanos De Nutricion
|December 1, 1995
Summary
Developing a low-cost intermediate moisture food (IMF) with soy protein, vegetables, and optional bacon can improve elderly nutrition. This food is highly accepted and nutritionally beneficial for seniors.
Area of Science:
- Food Science and Technology
- Gerontology
- Nutrition
Context:
- Aging is closely linked to individual nutritional status.
- Dietary interventions can significantly improve elderly well-being.
- Food technology expertise can address specific dietary needs of the elderly.
Purpose:
- To develop a low-cost, easily prepared, and preserved intermediate moisture food (IMF) tailored for the elderly.
- To incorporate texturized soy protein, carrots, potatoes, and peas into the IMF formulation.
- To evaluate the impact of fried bacon on sensory preference and water activity (aw) reduction.
Summary:
- An intermediate moisture food (IMF) was developed using texturized soy protein, vegetables, and humectants/microstatic agents.
- Formulations with and without fried bacon were tested; bacon reduced water activity (aw) from 0.896 to 0.859.
- The bacon-containing IMF met 20% of daily protein, vitamin A, and thiamine requirements for the elderly.
Impact:
- Both IMF formulations achieved 80% acceptance among elderly participants.
- Products demonstrated microbiological stability for 8 weeks under specified storage conditions.
- IMF presents a promising alternative for enhancing the nutritional intake of the elderly population.