A prototype for producing a new plant-based protein product intended for instant use to supplement the daily protein intake among elderly people has been developed by a research team at Mahidol University.
The prototype is foam protein made of Thailand’s world-renowned hom mali rice which is designed to be easy to use: “Just squeeze it onto a spoon and then eat it,” said Assoc Prof Warangkana Srichamnong.
She is assistant director of the Institute of Nutrition and head of the foam protein development project, which is jointly funded by the Agricultural Research Development Agency and Ubonthaworn Agricultural Produce Limited Partnership.
Broken rice, a byproduct in rice milling, is used as the main ingredient in this foam protein product, she said.
In a trial conducted on 30 people living in a shelter for senior citizens, up to 87% of them said the food product was satisfactory, Assoc Prof Warangkana added.
The prototype will be tested further in a larger-scale trial before the technology is transferred to food manufacturers at a factory in the Northeast or the Central Plains, the country’s main rice-growing areas, she said.
A previous study conducted by the institute found elderly people usually have a protein intake that is about 8 to 10 grammes less than the recommended amount of 1g to 1.2g per 1 kilogramme of their body weight, she said.
In using this new foam protein, elderly people are recommended to eat one to two bottles, each containing 100 millilitres, every day, to ensure they have a sufficient protein intake.
This is necessary for preventing muscle loss and associated health complications, including Sarcopenia, the age-related progressive loss of muscle mass and strength.
The foam protein comes in two flavours, pandanus leaf and jasmine, which are popular among the elderly in Thailand, said Assoc Prof Warangkana.
The prototype has been showcased in Japan and received a great deal of attention, she said, adding that peach or grape flavours may be used instead if it is marketed in Japan, where they are more popular among elderly people.
The new plant-based protein product needs to be made from foam because many elderly people have difficulty chewing food, and some, such as those suffering from dementia, have trouble swallowing food, she said.