Preparation of High Nutritional Quality Soup for the Elderly

Abstract

Healthy diet for elderly not only provided them with their needs from all nutrients but also helped preventing and treating age-related disorders. So, the present study was to evaluate physical, chemical and sensory characteristics of nine formulated functional soup mixtures for elderly. This study was designed to prepare some soups contained some of vegetables and fruit which cooked in one of three liquids (water, chicken broth and whey). Nine soup mixtures of vegetables and fruits were prepared. Proximate composition, vitamins, minerals, physical characteristics and antioxidant activity were determined, sensory properties were evaluated, as well as caloric values and RDA (Recommended Dietary Allowances) were calculated. The soup colors varied between red to orange yellow or yellow. The results of the sensory evaluation showed that all the different soup mixtures were acceptable with values ranging from 8.38 to 9.50 for overall acceptability. The results indicated that one serving of soup mixtures which contained oat, spinach, broccoli and bananas covered the RDA of protein, crude fiber, fat, carbohydrates and caloric values for elderly male and female by about 14.3-18.5%, 29.3-44.3%, 10-12.5%, 29.6-30.6% and 9.4-10.7 kcal/cup of soup, respectively. While, vitamins A, C, B 6 and B 12 were covered by about 448%, 39%, 29% and 750%, respectively for male and 576%, 47%, 33% and 750%, respectively for female. In conclusion the formulated soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from nutrients.

Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study

“…The study indicated that the selected highly preferred soup (pumpkin: carrot, 2:1) consists of 60.88% of carbohydrates, 9.82% of proteins, and 23.21% of fats [ 25 ]. The content of carbohydrates, proteins, and fats in the developed soup for the elderly in the present study is concurrent with the previous report of Riyad and Rizak [ 24 ] and Irwan [ 25 ]. The sensory analyses of all formulated soups were conducted using a five-point hedonic scale ( Table 2 ).…”

“…Displayed energy distributions of macronutrients in soup formulas, F1–F7, was 57–59% carbohydrate, 21–23% protein, and 20–21% fat. Riyad and Rizak [ 24 ] reported that soup for the elderly developed with oat, spinach, broccoli, and bananas covered the recommended dietary allowances for crude fibers, carbohydrates, proteins, fats, and caloric values in the range of 29.3–44.3%, 29.6–30.6%, 14.3–18.5%, 10–12.5% and 9.4–10.7 kcal/cup of soup, while another study was conducted to prepare soup for the elderly containing a high amount of β-carotene (non-nutritive bioactive compound) using a different ratio of pumpkin and carrot [ 25 ]. The study indicated that the selected highly preferred soup (pumpkin: carrot, 2:1) consists of 60.88% of carbohydrates, 9.82% of proteins, and 23.21% of fats [ 25 ].…”

“…The developed elderly soup of both ready-to-eat soup and dehydrated soup powder per serving (about 200 mL) provided calory density of approximately 1 kcal/mL based on recommended macronutrient distributions. Meanwhile, 4.91 kcal/g and 1 kcal/g of caloric values were reported in the elderly soup developed by Irwan [ 25 ] and Riyad and Rizk [ 24 ], respectively. In addition, the developed soup can be claimed to be a good source of dietary fiber, especially for instant soup powder which contains high fiber and β-carotene content and antioxidant activity.…”