Development of Healthy Laos-vieng Foods for Elderly

Abstract

* ผู้ประสานงาน  (Corresponding Author)

e-mail: charisa.s@chandra.ac.th

This study was conducted with the following objectives to study the consumption behavior of local food among elderly people of Laos-Vieng elderly demographic in Noen Kham Subdistrict, Chai Nat Province and to develop innovative local healthy food products for the elderly residents that can also be commercially distributed by examining the consumption behaviour and analysing the traditional local foods with the help of the Laos Vieng community to develop and add value to these products. From the study, the Low-sodium Saioua Jaewmor sausage with herbs and low-sodium and sugar ready to eat curry paste was introduced. These products were tested with 30 consumers using the 9-point hedonic scale to evaluate sensory quality in terms of color, smell, taste, texture, and overall liking. The research findings have shown the following: Most elderly Laos-Vieng participants had underlying health conditions, with hypertension being the most common, followed by diabetes. Their food consumption behavior tends to involves salty foods, followed by sweet foods.

and after conducting the study through direct discussions and consumer questionnaires, the researchers have come up with the following unique local dishes to be developed into elderly-friendly products. These include Low-sodium Saioua Jaewmor sausage (with 25% shrimp paste and added herbs), which received a liking score between 7.6 – 8.1 (moderately liked to very much liked). Ready-to-eat curry paste with 50% reduced sugar and fermented fish sauce, which scored 7.4 – 7.7 (moderately liked). The products were then analysed for proximate composition, including protein, fat, moisture, fibre, ash, carbohydrates, calcium, phosphorus, and energy content.