TY - JOUR AU - Thongrod, Weena AU - Jiamjariyatam , Rossaporn AU - Promlek , Chitphon AU - Supapisarn , Natthanicha AU - Ngamcharustham, Monthicha PY - 2021/04/29 Y2 - 2024/03/29 TI - DEVELOPMENT OF READY TO EAT VISCOUS FOOD PRODUCTS WITH FIBER FROM RICE BRAN FLOUR FOR ELDERLY JF - Life Sciences and Environment Journal JA - Life Sci. Environ. J. VL - 22 IS - 1 SE - Research Articles DO - UR - https://ph01.tci-thaijo.org/index.php/psru/article/view/243512 SP - 62-71 AB - <p>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&gt;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.</p> ER -