Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly.

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2020
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Abstract
Healthy diet for elderly not only provides them with their needs from macro and micronutrients but also help preventing and treating age-related disorders including non-communicable diseases. So, the present study established to evaluate physical, sensory, chemical and biological characteristics of newly formulated functional instant soup mixtures as dietary supplements for elderly. Lyophilized chickpea, some vegetables and some by-products (at 5% and 10%) were incorporated in the preparation of two instant soup mixtures. The biological effects of the mixtures were studied using a geriatric animal model. The results revealed a reasonable acceptance of the two mixtures even after storage period (4 months) in addition to their contents from protein, fat, crude fiber and carbohydrates (16.62, 6.20, 6.60 and 65.89%, respectively in mixture I; 16.89, 6.30, 6.30 and 54.16%, respectively in mixture II). Mixture II was more promised in flavonoids content and scavenging radical activity than mixture I. Feeding the geriatric rats on the two mixtures did not produce any change in either liver or kidney functions and suggested the ability of these mixtures to prevent the hyperglycemia and hyperlipidemia and improve bone health. A slight decrease in brain lipid peroxidation, although not statistically significant, of rats has been observed upon feeding on these mixtures. Also, the two mixtures increased feces weight of rats which indicates to the beneficial effects of these mixtures in prevention of constipation. In conclusion the formulated instant soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from macro and micronutrients.
Reference Key
mohamed2020efficiencyheliyon Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Mohamed, Rasha S;Abozed, Safaa S;El-Damhougy, S;Salama, Manal F;Hussein, Mona M;
Journal Heliyon
Year 2020
DOI
10.1016/j.heliyon.2020.e03197
URL
Keywords
food science by-products elderly nutrition olive oil vegetables chickpea consumer sensory research food acceptance qualitative research in nutrition

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