Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process
Main Article Content
Keywords
elderly diet, pigmented rice, modified flour, shear and heat milling, rice porridge, consumer test
Abstract
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.
References
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Aslami, F., Iqbal, S., Nasir, M., Anjum, A.A., Swan, P. and Sweazea, K., 2018. Effect of hydrogenated fat replacement with white sesame seed oil on physical chemical and nutritional properties of cookies. Italian Journal of Food Science. 30: 13–25.
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Bolek, S., 2021. Food purchasing, preservation, and eating behavior during COVID-19 pandemic: a consumer analysis. Italian Journal of Food Science. 33(3): 14–24. 10.15586/ijfs.v33i3.2048
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Chen, M.H., Bergman, C.J. and McClung, A.M., 2019. Hydrolytic rancidity and its association with phenolics in rice bran. Food Chemistry. 285: 485–491. 10.1016/j.foodchem.2019.01.139
Chen, M.H., McClung, A.M. and Bergman, C.J., 2016. Concentrations of oligomers and polymers of proanthocyanins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color. Food Chemistry. 208: 279–287. 10.1016/j.foodchem.2016.04.004
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Clegg, M.E. and Williams, E.A., 2018. Optimizing nutrition in older people. Maturitas 112: 34–38. 10.1016/j.maturitas.2018.04.001
Dhiman, A.K., Vidiya, N., Surekha, A. and Preethi, R., 2017. Studies on development and storage stability of dehydrated pumpkin based instant soup mix. Journal of Applied and Natural Science. 9(3): 1815–1820. 10.31018/jans.v9i3.1444
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Hegde, D.M., 2012. Sesame. In: Peter, K.V. (ed.) Handbook of herbs and spices volume 2. Woodhead Publishing, Cambridge, pp. 449–486.
Heinio, R.L., Noort, M.W.J., Katina, K., Alam, S.A., Sozer, N., Kock, H.L., et al. 2016. Sensory characteristics of wholegrain and bran-rich cereal foods–a review. Trends in Food Science and Technology. 47: 25–38. 10.1016/j.tifs.2015.11.002
Institute of Medicine, 2005. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. 1st ed. The National Academies Press, Washington, DC.
Jansen, A.K., Generoso, S.V., Guedes, E.G., Rodrigues, A.M., Miranda, L.A.V.O. and Henriques, G.S., 2017. Development of enteral homemade diets for elderly persons receiving home care and analysis of macro and micronutrient composition. Revista Brasileira de Geriatria e Gerontologia. 20(3): 387–397. 10.1590/1981-22562017020.160168
Jaroenwanit, P., Deeboonmee, S. and Thongthip, W., 2021. The outstanding features of innovative riceberry product influence on purchasing intention of elderly consumers in Thailand. GMSARN International Journal. 15: 21–26.
Jukanti, A.K., Pautong, P.A., Liu, Q. and Sreenivasulu, N., 2020. Low glycemic index rice-a desired trait in starchy staples. Trends in Food Science and Technology. 106: 132–149. 10.1016/j.tifs.2020.10.006
Kanke, Y., Yano, H., Koda, T., Techakanon, C., Lekjing, S., Noonim, P. et al. 2021. Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine. Food Science and Technology Research. 27(4): 551–557. 10.3136/fstr.27.551
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Kersiene, M., Jasutiene, I., Eisinaite, V., Pukalskiene, M., Venskutonis, P.R., Damuleviciene, G., et al. 2020. Development of a high-protein yoghurt-type product enriched with bioactive compounds for the elderly. LWT Food Science and Technology. 131: 109820.
Khan, M.A., Semwaal, A.D., Sharma, G.K. and Bawa, A.S., 2014. Studies on the optimization and stability of instant wheat porridge (Dalia) mix. Journal of Food Science and Technology. 51(6): 1154–1160. 10.1007/s13197-012-0630-2
Klaykruayat, S., Mahayothee, B., Khuwijitjaru, P., Nagle, M. and Muller, J., 2020. Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice. LWT Food Science and Technology. 121(108926): 1–9. 10.1016/j.lwt.2019.108926
Lammes, E., Rydwik, E. and Akner, G., 2012. Effects of nutritional intervention and physical training on energy intake, resting metabolic rate and body composition in frail elderly. A randomized, controlled pilot study. Journal of Nutrition, Health and Aging. 16(2): 162–167. 10.1007/s12603-011-0157-7
Laullen, T., 2018. Utilizing starches in product development. In: Sjoo, M. and Nilsson, L. (eds.), Starch in food: structure, function and application. 2nd ed. Woodhead Publishing, Cambridge, pp. 545–579.
Lecerf, J.M., 2019. Nutritional requirements during ageing. OCL-Oilseeds and Fats, Crops and Lipids. 26(22): 1–5. 10.1051/ocl/2019015
Leslie, W. and Hankey, C., 2015. Aging, nutritional status and health. Healthcare. 3: 648–658. 10.3390/healthcare3030648
Ling, W.H., Wang, L.L. and Ma, J., 2002. Supplementation of the black rice outer layer fraction to rabbits decreases antherosclerotic plaque formationnand increases antioxidant status. Journal of Nutrition. 132: 20–26. 10.1093/jn/132.1.20
Mahgoub, S.A., Mohammed, A.T. and Mobarak, E.A., 2020. Physiochemical, nutritional and technological properties of instant porridge supplemented with mung bean. Food and Nutrition Sciences. 11: 1078–1095. 10.4236/fns.2020.1112076
Maqbool, N., Sofi, S.A., Makroo, H.A., Mir, S.A., Majid, D. and Dar, B.N., 2021. Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables. Italian Journal of Food Science. 33(SP1): 150–162. 10.15586/ijfs.v33iSP1.2092
Mbanjo, E.G.N., Kretzschmar, T., Jones, H., Ereful, N., Blanchard, C., Boyd, L.A. and Sreenivasulu, N., 2020. The genetic basis and nutritional benefits of pigmented rice grain. Frontiers in Genetics. 11(229): 1–18. 10.3389/fgene.2020.00229
Mujtaba, M.A., Cho, H.M., Masjuki, H.H., Kalam, M.A., Ong, H.C., Gul, M., et al. 2020. Critical review on sesame seed oil and its methyl ester on cold flow and oxidation stability. Energy Reports. 6: 40–54. 10.1016/j.egyr.2019.11.160
Nam, S.H., Choi, S.P., Kang, M.Y., Koh, H.J., Kozukue, N. and Friedman, M., 2005. Bran extracts from pigmented rice seed inhibit tumor promotion in lymphoblastoid B cell by phorbol ester. Food and Chemical Toxicology. 43: 741–745. 10.1016/j.fct.2005.01.014
Nechev, J.T., Edvinsen, G.K. and Eilertsen, K.E., 2022. Fatty acid composition of the lipids from Atlantic Salmon-comparison of two extraction methods without halogenated solvents. Foods. 10(73): 1–11. 10.3390/foods10010073
Onwude, D.I., Hashim, N., Janius, R., Nawi, N.M. and Abdan, K., 2017. Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature. Italian Journal of Food Science. 29: 1–18.
Paiva, F.F., Vanier, N.L., Berrios, J.D.J., Pan, J., de Almeida Villanova, F., Takeoka, G., et al. 2014. Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis. 35(1): 10–17. 10.1016/j.jfca.2014.05.003
Park, H.Y., Sung, J., Kim, B.S., Ha, S.K. and Kim, Y., 2018. Effect of degree of rice milling on antioxidants and capacities. Italian Journal of Food Science. 30: 50–60.
Prabhakar, K. and Mallika, E.N., 2014. Dried foods. In: Batt, C.A. and Tortorello, M.L. (eds.) Encyclopedia of food microbiology. Academic Press, Cambridge, MA, pp. 574–576.
Punvittayagul, C., Sringarm, K., Chaiyasut, C. and Wongpoomchai, R., 2014. Mutagenicity and antimutagenicity of hydrophilic and lipophilic extracts of Thai Northern purple rice. Asian Pacific Journal of Cancer Prevention. 15: 9517–9522. 10.7314/APJCP.2014.15.21.9517
Ratseewo, J., Warren, F.J. and Siriamornpun, S., 2019. The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice. Food Chemistry. 298(124949): 1–7. 10.1016/j.foodchem.2019.06.016
Reyes-Padilla, E., Valenzuela-Melendres, M., Camou, J.P., Sebranek, J.G., Alemán-Mateo, H., Dávila-Ramírez, J.L., et al. 2018. Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly. Meat Science. 135: 115–122. 10.1016/j.meatsci.2017.09.007
Rehault-Godbert, S., Guyot, N. and Nys, Y., 2019. The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients. 11(684): 1–26. 10.3390/nu11030684
Reksten, A.M., Ho, Q.T., Nostbakken, O.J., Markhus, M.W., Kjelleyold, M., Bokevoll, A., et al. 2022. Temporal variations in the nutrient content of Norwegian farmed Atlantic salmon (Salmo salar), 2005–2020. Food Chemistry. 373(131445): 1–11. 10.1016/j.foodchem.2021.131445
Rhim, J.W., Koh, S. and Kim, J.M., 2011. Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge. Journal of Food Engineering. 104: 484–491.
Risonar, M.G.D., Rayco-Solon, P., Ribaya-Mercado, J.D., Solon, J.A.A., Cabalda, A.B., Tengco, L.W., et al. 2009. Physical activity, energy requirements, and adequacy of dietary intakes of older persons in a rural Filipino community. Nutrition Journal. 8(19): 1–9. 10.1186/1475-2891-8-19
Ritz, P., 2001. Factors affecting energy and macronutrient requirements in elderly people. Public Health Nutrition. 4(2b), 561–568. 10.1079/PHN2001141
Sati, R. and Singh, H., 2019. Pigmented rice: a potential ingredient for extruded products review paper. Journal of Pharmacognosy and Phytochemistry. 8(3): 700–702.
Seechamnanturakit, V., Karrila, T.T., Sontimuang, C. and Sukhoom, A., 2018. The natural pigments in pigmented rice bran and their relation to human health: a literature review. King Mongkut’s University of Technology North Bangkok International Journal of Applied Science and Technology. 11(1): 3–13. 10.14416/j.ijast.2018.01.004
Sun, Q., Senecal, A., Chinachoti, P. and Faustman, C., 2002. Effect of water activity on lipid oxidation and protein solubility in freeze-dried beef during storage. Journal of Food Science. 67(7): 2512–2516. 10.1111/j.1365-2621.2002.tb08768.x
Tan, K., Ma, H., Li, S. and Zheng, H., 2020. Bivalves as future source of sustainable natural omega-3 polyunsaturated fatty acids. Food Chemistry. 311(125907): 1–10. 10.1016/j.foodchem.2019.125907
Techakanon, C. and Tangrujiwatanachai, S., 2019. Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality. Malaysian Applied Biology. 48(4): 101–106.
Yodmanee, S., Karrila, T.T. and Pakdeechanuan, P., 2011. Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. International Food Research Journal. 18(3): 901–906.
AOAC, 1984. Official methods of analysis. 14th ed. Association of Official Analytical Chemists, Arlington, TX.
Aslami, F., Iqbal, S., Nasir, M., Anjum, A.A., Swan, P. and Sweazea, K., 2018. Effect of hydrogenated fat replacement with white sesame seed oil on physical chemical and nutritional properties of cookies. Italian Journal of Food Science. 30: 13–25.
Berner, Y.N., 2019. Nutrition in the elderly. In: Ferranti, P., Berry, E.M. and Anderson, J.R. (eds.) Encyclopedia of food security and sustainability volume 2: food security, nutrition and health. Academic Press, Cambridge, MA, pp. 82–89.
Bhattacharya, S., 2017. Chemical and nutritional properties of brown rice. In: Manickavasagan, A., Santhakumar, C. and Venkatachalapathy, N. (eds.) Brown rice. Springer, Cham and London, pp. 93–110.
Bolek, S., 2021. Food purchasing, preservation, and eating behavior during COVID-19 pandemic: a consumer analysis. Italian Journal of Food Science. 33(3): 14–24. 10.15586/ijfs.v33i3.2048
Boue, S.M., Daigle, K.W., Chen, M., Cao, H. and Heiman, M.L., 2016. Antidiabetic potential of purple and red rice (Oryza sativa L.) bran extracts. Journal of Agricultural and Food Chemistry. 64: 5345–5353. 10.1021/acs.jafc.6b01909
Chen, M.H., Bergman, C.J. and McClung, A.M., 2019. Hydrolytic rancidity and its association with phenolics in rice bran. Food Chemistry. 285: 485–491. 10.1016/j.foodchem.2019.01.139
Chen, M.H., McClung, A.M. and Bergman, C.J., 2016. Concentrations of oligomers and polymers of proanthocyanins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color. Food Chemistry. 208: 279–287. 10.1016/j.foodchem.2016.04.004
Chernoff, R., 2016. Elderly: nutrition requirements. In: Caballero, B., Finglas, P.M. and Toldra, F. (eds.) Encyclopedia of food and health. Academic Press, Cambridge, MA, pp. 480–486.
Clegg, M.E. and Williams, E.A., 2018. Optimizing nutrition in older people. Maturitas 112: 34–38. 10.1016/j.maturitas.2018.04.001
Dhiman, A.K., Vidiya, N., Surekha, A. and Preethi, R., 2017. Studies on development and storage stability of dehydrated pumpkin based instant soup mix. Journal of Applied and Natural Science. 9(3): 1815–1820. 10.31018/jans.v9i3.1444
Gallego, M., Barat, J.M., Grau, R. and Talens, P., 2022. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends in Food Science and Technology. 119: 152–163. 10.1016/j.tifs.2021.12.008
Hegde, D.M., 2012. Sesame. In: Peter, K.V. (ed.) Handbook of herbs and spices volume 2. Woodhead Publishing, Cambridge, pp. 449–486.
Heinio, R.L., Noort, M.W.J., Katina, K., Alam, S.A., Sozer, N., Kock, H.L., et al. 2016. Sensory characteristics of wholegrain and bran-rich cereal foods–a review. Trends in Food Science and Technology. 47: 25–38. 10.1016/j.tifs.2015.11.002
Institute of Medicine, 2005. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. 1st ed. The National Academies Press, Washington, DC.
Jansen, A.K., Generoso, S.V., Guedes, E.G., Rodrigues, A.M., Miranda, L.A.V.O. and Henriques, G.S., 2017. Development of enteral homemade diets for elderly persons receiving home care and analysis of macro and micronutrient composition. Revista Brasileira de Geriatria e Gerontologia. 20(3): 387–397. 10.1590/1981-22562017020.160168
Jaroenwanit, P., Deeboonmee, S. and Thongthip, W., 2021. The outstanding features of innovative riceberry product influence on purchasing intention of elderly consumers in Thailand. GMSARN International Journal. 15: 21–26.
Jukanti, A.K., Pautong, P.A., Liu, Q. and Sreenivasulu, N., 2020. Low glycemic index rice-a desired trait in starchy staples. Trends in Food Science and Technology. 106: 132–149. 10.1016/j.tifs.2020.10.006
Kanke, Y., Yano, H., Koda, T., Techakanon, C., Lekjing, S., Noonim, P. et al. 2021. Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine. Food Science and Technology Research. 27(4): 551–557. 10.3136/fstr.27.551
Katsuno, K., Nishioka, A., Koda, T., Miyata, K., Murasawa, G., Nakaura, Y., et al. 2010. Novel method for producing amorphous rice flours by milling without adding water. Starch. 62: 475–479. 10.1002/star.200900247
Kersiene, M., Jasutiene, I., Eisinaite, V., Pukalskiene, M., Venskutonis, P.R., Damuleviciene, G., et al. 2020. Development of a high-protein yoghurt-type product enriched with bioactive compounds for the elderly. LWT Food Science and Technology. 131: 109820.
Khan, M.A., Semwaal, A.D., Sharma, G.K. and Bawa, A.S., 2014. Studies on the optimization and stability of instant wheat porridge (Dalia) mix. Journal of Food Science and Technology. 51(6): 1154–1160. 10.1007/s13197-012-0630-2
Klaykruayat, S., Mahayothee, B., Khuwijitjaru, P., Nagle, M. and Muller, J., 2020. Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice. LWT Food Science and Technology. 121(108926): 1–9. 10.1016/j.lwt.2019.108926
Lammes, E., Rydwik, E. and Akner, G., 2012. Effects of nutritional intervention and physical training on energy intake, resting metabolic rate and body composition in frail elderly. A randomized, controlled pilot study. Journal of Nutrition, Health and Aging. 16(2): 162–167. 10.1007/s12603-011-0157-7
Laullen, T., 2018. Utilizing starches in product development. In: Sjoo, M. and Nilsson, L. (eds.), Starch in food: structure, function and application. 2nd ed. Woodhead Publishing, Cambridge, pp. 545–579.
Lecerf, J.M., 2019. Nutritional requirements during ageing. OCL-Oilseeds and Fats, Crops and Lipids. 26(22): 1–5. 10.1051/ocl/2019015
Leslie, W. and Hankey, C., 2015. Aging, nutritional status and health. Healthcare. 3: 648–658. 10.3390/healthcare3030648
Ling, W.H., Wang, L.L. and Ma, J., 2002. Supplementation of the black rice outer layer fraction to rabbits decreases antherosclerotic plaque formationnand increases antioxidant status. Journal of Nutrition. 132: 20–26. 10.1093/jn/132.1.20
Mahgoub, S.A., Mohammed, A.T. and Mobarak, E.A., 2020. Physiochemical, nutritional and technological properties of instant porridge supplemented with mung bean. Food and Nutrition Sciences. 11: 1078–1095. 10.4236/fns.2020.1112076
Maqbool, N., Sofi, S.A., Makroo, H.A., Mir, S.A., Majid, D. and Dar, B.N., 2021. Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables. Italian Journal of Food Science. 33(SP1): 150–162. 10.15586/ijfs.v33iSP1.2092
Mbanjo, E.G.N., Kretzschmar, T., Jones, H., Ereful, N., Blanchard, C., Boyd, L.A. and Sreenivasulu, N., 2020. The genetic basis and nutritional benefits of pigmented rice grain. Frontiers in Genetics. 11(229): 1–18. 10.3389/fgene.2020.00229
Mujtaba, M.A., Cho, H.M., Masjuki, H.H., Kalam, M.A., Ong, H.C., Gul, M., et al. 2020. Critical review on sesame seed oil and its methyl ester on cold flow and oxidation stability. Energy Reports. 6: 40–54. 10.1016/j.egyr.2019.11.160
Nam, S.H., Choi, S.P., Kang, M.Y., Koh, H.J., Kozukue, N. and Friedman, M., 2005. Bran extracts from pigmented rice seed inhibit tumor promotion in lymphoblastoid B cell by phorbol ester. Food and Chemical Toxicology. 43: 741–745. 10.1016/j.fct.2005.01.014
Nechev, J.T., Edvinsen, G.K. and Eilertsen, K.E., 2022. Fatty acid composition of the lipids from Atlantic Salmon-comparison of two extraction methods without halogenated solvents. Foods. 10(73): 1–11. 10.3390/foods10010073
Onwude, D.I., Hashim, N., Janius, R., Nawi, N.M. and Abdan, K., 2017. Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature. Italian Journal of Food Science. 29: 1–18.
Paiva, F.F., Vanier, N.L., Berrios, J.D.J., Pan, J., de Almeida Villanova, F., Takeoka, G., et al. 2014. Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis. 35(1): 10–17. 10.1016/j.jfca.2014.05.003
Park, H.Y., Sung, J., Kim, B.S., Ha, S.K. and Kim, Y., 2018. Effect of degree of rice milling on antioxidants and capacities. Italian Journal of Food Science. 30: 50–60.
Prabhakar, K. and Mallika, E.N., 2014. Dried foods. In: Batt, C.A. and Tortorello, M.L. (eds.) Encyclopedia of food microbiology. Academic Press, Cambridge, MA, pp. 574–576.
Punvittayagul, C., Sringarm, K., Chaiyasut, C. and Wongpoomchai, R., 2014. Mutagenicity and antimutagenicity of hydrophilic and lipophilic extracts of Thai Northern purple rice. Asian Pacific Journal of Cancer Prevention. 15: 9517–9522. 10.7314/APJCP.2014.15.21.9517
Ratseewo, J., Warren, F.J. and Siriamornpun, S., 2019. The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice. Food Chemistry. 298(124949): 1–7. 10.1016/j.foodchem.2019.06.016
Reyes-Padilla, E., Valenzuela-Melendres, M., Camou, J.P., Sebranek, J.G., Alemán-Mateo, H., Dávila-Ramírez, J.L., et al. 2018. Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly. Meat Science. 135: 115–122. 10.1016/j.meatsci.2017.09.007
Rehault-Godbert, S., Guyot, N. and Nys, Y., 2019. The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients. 11(684): 1–26. 10.3390/nu11030684
Reksten, A.M., Ho, Q.T., Nostbakken, O.J., Markhus, M.W., Kjelleyold, M., Bokevoll, A., et al. 2022. Temporal variations in the nutrient content of Norwegian farmed Atlantic salmon (Salmo salar), 2005–2020. Food Chemistry. 373(131445): 1–11. 10.1016/j.foodchem.2021.131445
Rhim, J.W., Koh, S. and Kim, J.M., 2011. Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge. Journal of Food Engineering. 104: 484–491.
Risonar, M.G.D., Rayco-Solon, P., Ribaya-Mercado, J.D., Solon, J.A.A., Cabalda, A.B., Tengco, L.W., et al. 2009. Physical activity, energy requirements, and adequacy of dietary intakes of older persons in a rural Filipino community. Nutrition Journal. 8(19): 1–9. 10.1186/1475-2891-8-19
Ritz, P., 2001. Factors affecting energy and macronutrient requirements in elderly people. Public Health Nutrition. 4(2b), 561–568. 10.1079/PHN2001141
Sati, R. and Singh, H., 2019. Pigmented rice: a potential ingredient for extruded products review paper. Journal of Pharmacognosy and Phytochemistry. 8(3): 700–702.
Seechamnanturakit, V., Karrila, T.T., Sontimuang, C. and Sukhoom, A., 2018. The natural pigments in pigmented rice bran and their relation to human health: a literature review. King Mongkut’s University of Technology North Bangkok International Journal of Applied Science and Technology. 11(1): 3–13. 10.14416/j.ijast.2018.01.004
Sun, Q., Senecal, A., Chinachoti, P. and Faustman, C., 2002. Effect of water activity on lipid oxidation and protein solubility in freeze-dried beef during storage. Journal of Food Science. 67(7): 2512–2516. 10.1111/j.1365-2621.2002.tb08768.x
Tan, K., Ma, H., Li, S. and Zheng, H., 2020. Bivalves as future source of sustainable natural omega-3 polyunsaturated fatty acids. Food Chemistry. 311(125907): 1–10. 10.1016/j.foodchem.2019.125907
Techakanon, C. and Tangrujiwatanachai, S., 2019. Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality. Malaysian Applied Biology. 48(4): 101–106.
Yodmanee, S., Karrila, T.T. and Pakdeechanuan, P., 2011. Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. International Food Research Journal. 18(3): 901–906.
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Aug 6, 2022
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Nitikornwarakul, C., Wangpradid, R., Sirimuangmoon, C., Lekjing, S., Nishioka, A., & Koda, T. (2022). Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process. Italian Journal of Food Science, 34(3), 25-34. https://doi.org/10.15586/ijfs.v34i3.2241
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How to Cite
Nitikornwarakul, C., Wangpradid, R., Sirimuangmoon, C., Lekjing, S., Nishioka, A., & Koda, T. (2022). Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process. Italian Journal of Food Science, 34(3), 25-34. https://doi.org/10.15586/ijfs.v34i3.2241