DEVELOPMENT OF READY TO EAT VISCOUS FOOD PRODUCTS WITH FIBER FROM RICE BRAN FLOUR FOR ELDERLY
Keywords:Dietary fiber, Elderly, Rice bran flour
The objective of this research was to develop the ready to eat viscous food for elderly by replacing Hom Mali rice with rice bran flour at 30% and 35% in comparison with the standard formula (100% Hom Mali rice). Nutritional values, sensory analysis and shelf life of the products were examined. It was found that ready to eat viscous food for elderly with 30% replacement showed the highest consumer acceptance scores. All sensory characteristics of the 30% replacement formula were not statistically different from the standard formula (P>0.05). The nutritional values of the product per serving (500 grams) provided 250 kilocalories, while the standard formula gave 246 kilocalories. The replacement at 30% provided 21 times higher in dietary fiber when compared to the standard formula and the amount of fat reduced to 2 grams. Therefore, replacement of Hom Mali rice with rice bran flour could improve nutritional values of ready to eat viscous food for elderly.
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