E3S Web Conf.
Volume 302, 20212021 Research, Invention, and Innovation Congress (RI2C 2021)
|Number of page(s)||6|
|Section||Environmental Science and Engineering|
|Published online||10 September 2021|
Utilization of RS-3 Rice Starch into Development of Food for Elderly: A Ready-to-mix Beverage Case
Department of Food Technology, Theophane Venard School of Biotechnology, Assumption University, Bangkok, 10240, Thailand
2 Department of Food Biotechnology, Theophane Venard School of Biotechnology, Assumption University, Bangkok, 10240, Thailand
3 Department of Chemical and Process Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut’s University of Technology North Bangkok, Bangkok, 10800, Thailand
4 Department of Mathematics, Martin de Tours School of Management and Economics, Assumption University, Bangkok, 10240, Thailand
5 Food Technology Program, Soegijapranata Catholic University (SCU), Semarang, Indonesia
* Corresponding author: email@example.com
As population aging is becoming a global phenomenon, the search for food for elderly continues. Since elderly population is associated with non-communicable diseases, elderly food development must provide nutritious value and physiological needs. The objective of this study was to develop a ready-to-mix beverage with resistant rice starch type 3 (RS-3) as one of the ingredients. Five Thai rice varieties were modified into resistant-starch type 3 (RS-3). The dietary quality was conducted by measuring rapidly available glucose (RAG) and slowly available glucose (SAG) which was used for primary study of the glycemic index (GI). Riceberry variety showed the highest potential and was used to formulate. Market survey with elderly population (n=400, age>50) revealed additional protein and vegetables that should be included in the beverage. Mixture design was used to initiate the formulation before fine-tuning with sensory analysis. Sucralose was utilized as an alternative sweetener and xanthan gum was added to improve the texture and viscosity to assist population with dysphagia. Using a 7-point hedonic face scale, panelists liked the product slightly to moderately with 0.7% xanthan gum (5.7±1.09) and 0.1% sucralose (5.5±0.89). The viscosity of water and beverage mix at 150:12 (w/w) were found appropriate for patient with dysphagia (700±12.50 mPa.s). The appropriate formulation of RS3-rice starch into elderly beverage were developed, however, the consumer acceptance test is suggested to be continued.
Key words: Elderly beverage / RS-3 rice starch / elderly food development / dysphagia beverage / beverage for diabetes
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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