Mahidol University creates an easy-to-eat rice-based image.
16 September 2023 at 13:42 PUBLISHED
A research group at Mahidol University has created a design for the creation of new plant-based protein solution intended for immediate use to complement the daily protein consumption among older people.
The design is an easy-to-use foam proteins made from Thailand’s renowned s africa grain, which Assoc Prof Warangkana Srichamnong described as” Just press it onto a spoon and then take it.”
She is the mind of the foaming protein development task, which is funded in part by the Agricultural Research Development Agency and the Ubonthaworn Agriculture Produce Limited Partnership, as well as an assistant director at the Institute of Nutrition.
She claimed that the primary component of this foam protein product is broken rice, a consequence of corn cutting.
Up to 87 % of the participants in a test involving 30 senior citizens who resided in shelters agreed that the food was sufficient, according to Assoc Prof. Warangkana.
Before the tech is transferred to food producers at a shop in the Northeast or the Central Plains, the nation’s primary rice-growing regions, she said the image may be put through additional testing as part of an extensive test.
According to a prior study by the academy, elderly people typically consume 8 to 10 grammes less protein per kilogram of their body weight than is advised, which is 1 to 2 grams.
To confirm they have a sufficient protein intake, older people are advised to consume one to two bottles of this new foam proteins each moment, each containing 100 milliliters.
This is essential to preventing health issues like Sarcopenia, an age-related progressive loss of muscle mass and strength, as well as tissue damage.
According to Assoc Prof. Warangkana, the foaming protein is available in two flavors: jasmine and pandanus leaf, both of which are popular with Thai old people.
She added that if the image is sold in Japan, where they are more well-liked by the old, fruit or fruit flavors may be used in its place. The paradigm has been displayed there and has garnered a lot of attention.
She explained that the new plant-based protein product must be made from foam because some older people, including those with dementia, find it difficult to chew food and swallow food.