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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Research Article

Sensory Characteristic, Nutritional Content, and Glycemic Analysis of Instant Porridge Made of Red Rice, Pumpkin, and Tuna Formulated for the Elderly

Author(s): Toto Sudargo*, Adisti Qamahadlina Larasati, Bianda Aulia, Atika Anif Prameswari, Tira Aristasari and Sheila Rosmala Putri

Volume 19, Issue 3, 2023

Published on: 03 September, 2022

Page: [300 - 306] Pages: 7

DOI: 10.2174/1573401318666220804140804

Price: $65

Abstract

Background: The elderly experience decreased muscle mass and strength, which is often coupled with a reduced dietary intake that may affect physical fitness and quality of life.

Objectives: This study aimed to develop Bensuka, an instant porridge product made from red rice, pumpkin, and tuna, formulated for the elderly.

Methods: To find the right formulation with a low glycemic index (GI) and favorable sensory characteristics, the ingredients were mixed with different ratios, F1 (40% rice, 25% pumpkin, 20% tuna), F2 (35% rice, 25% pumpkin, 25% tuna), and F3 (35% rice, 20% pumpkin, 30% tuna). The sensory characteristics, such as appearance (color), aroma, flavor, texture) were assessed by 64 semi-trained panelists using a 7-point Likert scale, with 1= strongly dislike and 7 = strongly like. One-way ANOVA was performed to analyze the different characteristics between formulations. The nutritional content was assessed using standardized laboratory analysis according to AOAC guidelines.

Results: The formula with a higher ratio of tuna had a higher protein content, while the formula with a higher proportion of red rice had higher calorie and ash content (mineral content). There were no significant differences in sensory characteristics between the three formulations, but F2 had the highest Likert score for flavor and texture. F2 also had the lowest glycemic index and load.

Conclusion: Bensuka instant porridge has favorable sensory and nutrient properties. F2 formulation had the lowest GI and GL. In terms of sensory properties, F2 texture, flavor, and aroma were the most favorable. Therefore, F2 will be used for further elderly functional food studies.

Keywords: Red rice, pumpkin, tuna, elderly, GI, sensory properties

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