Development of ready-to-eat boiled egg white supplemented with Resine herbstii extract for the elderly

Abstract

Elderly people have limitations in their consumption due to their physical health. Therefore, this research was interested in develop food for the elderly from boiled egg whites supplemented with plant extracts. First, the methods for extracting important bioactive substances from Phaeo Daeng vegetables and suitable solvent were studied. Then, antioxidant activity, sensory evaluation and nutrition of products were analyzed. The study found that microwave extraction uses a power of 300 watts, an extraction time of 15 minutes, and uses 35% alcohol as a solvent, it is an appropriate extraction condition. The polyphenol content and antioxidant activity were 81.97± 0.73 µg GAE/ml and 61.72± 0.87 %, respectively. The extract was dried by freeze drying method using 15% lactose showed the highest yield followed by 15% maltodextrin were 13.83±0.04% and 13.17± 0.01% respectively, whereas the lowest water activity was found in 15% maltodextrin which was 0.05±0.00. When adding plant extract into all 4 formulas of boiled egg white products at the level of 5% and tested with elderly people (60-85) years old, it was found that the formulation added extracts and stewed seasoning received the most liking score. Finally, the nutritional value of products was analyzed. It was found that the energy per 100 grams of sample was 105.95±0.50 kilocalories and the protein content was 9.24± 0.35%, fat 0.03± 0.01%, carbohydrates 17.18 ± 0.19%, ash 1.41± 0.01%, and moisture 72.14. ±0.13% respectively.