PRODUCTION ACCEPTABILITY AND NUTRIHIONAL ASPECTS OF SPECIAL FOODS FOR THE ELDERLY

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KALHORPOUR M.; AZAR M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:3 Page(s): 67-75

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Information Journal Paper

Title

PRODUCTION ACCEPTABILITY AND NUTRIHIONAL ASPECTS OF SPECIAL FOODS FOR THE ELDERLY

Author(s)

KALHORPOUR M. | AZAR M. | Issue Writer Certificate

Keywords

SPECIAL FOODQ4

ELDERLYQ4

PRODUCTIONQ4

NUTRITIONQ3

Abstract

Old-age is a natural stage of a human being life which is much more different from the other stages. Whereof our society is often described as a young society there is little tendency to produce food for the old-people and considering that the population of old-people in Iran will increase to 23% in 1429 (solar year), it is obvious that the old-people consumers have the potential to turn into an important power in the market and change the negative attitudes chosen by the use of. Recently, for the first time, a SPECIAL FOOD has been designed and produced for old-people. This food is specially made for the ELDERLY consumers from either the NUTRITIONal or the sensory features point of view. A mixture of low-fat dried-milk powder, wheat gem powder, data-juice and liquid corn oil (as the essential basic materials), and lecithin, natural banana powder Aspartam, Asesulfam k and maltodextrin (as the essential secondary materials) has been used to establish the desired flavor and texture. The process of PRODUCTION includes knowing, testing and buying the raw material, determining the percent of each material in the formula, measuring and mixing the raw material and drying with single drum dryer at industrial measurement, performing chemical analysis sensory assessing by the 12 assessors chosen by the panel group using linear measurement method and 40 ELDERLY as target group hedonic method, statistical analysis of the sealts of narishing assessment and determining the last price. 100 grams of the produced food had 458/41 Kcal energy, 16/12% protein, 17/81% fat, 58/41% carbohydrate and 710 mg calcium and the last price of a package of this product (250 g) estimated to be 12500 Rials for the consumers. Finally we recognized that this food is acceptable for the ELDERLY and can be a good source for part of their daily needs from many aspects such as energy protein fat carbohydrate and lots of vitamins and minerals.

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APA: Copy

KALHORPOUR, M., & AZAR, M.. (2004). PRODUCTION ACCEPTABILITY AND NUTRIHIONAL ASPECTS OF SPECIAL FOODS FOR THE ELDERLY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(3), 67-75. SID. https://sid.ir/paper/72247/en

Vancouver: Copy

KALHORPOUR M., AZAR M.. PRODUCTION ACCEPTABILITY AND NUTRIHIONAL ASPECTS OF SPECIAL FOODS FOR THE ELDERLY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(3):67-75. Available from: https://sid.ir/paper/72247/en

IEEE: Copy

M. KALHORPOUR, and M. AZAR, “PRODUCTION ACCEPTABILITY AND NUTRIHIONAL ASPECTS OF SPECIAL FOODS FOR THE ELDERLY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 67–75, 2004, [Online]. Available: https://sid.ir/paper/72247/en

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