Preparation of High Nutritional Quality Soup for the Elderly | ||
| Suez Canal University Journal of Food Sciences | ||
| Article 1, Volume 7, Issue 1, October 2020, Pages 1-14 PDF (2.25 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scuj.2020.119478 | ||
| Author | ||
| Youssef M. Riyad, Ayat E. Rizk | ||
| Abstract | ||
| Healthy diet for elderly not only provided them with their needs from all nutrients but also helped preventing and treating age-related disorders. So, the present study was to evaluate physical, chemical and sensory characteristics of nine formulated functional soup mixtures for elderly. This study was designed to prepare some soups contained some of vegetables and fruit which cooked in one of three liquids (water, chicken broth and whey). Nine soup mixtures of vegetables and fruits were prepared. Proximate composition, vitamins, minerals, physical characteristics and antioxidant activity were determined, sensory properties were evaluated, as well as caloric values and RDA (Recommended Dietary Allowances) were calculated. The soup colors varied between red to orange yellow or yellow. The results of the sensory evaluation showed that all the different soup mixtures were acceptable with values ranging from 8.38 to 9.50 for overall acceptability. The results indicated that one serving of soup mixtures which contained oat, spinach, broccoli and bananas covered the RDA of protein, crude fiber, fat, carbohydrates and caloric values for elderly male and female by about 14.3-18.5%, 29.3-44.3%, 10-12.5%, 29.6-30.6% and 9.4-10.7 kcal/cup of soup, respectively. While, vitamins A, C, B6 and B12 were covered by about 448%, 39%, 29% and 750%, respectively for male and 576%, 47%, 33% and 750%, respectively for female. In conclusion the formulated soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from nutrients. | ||
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