DEVELOPMENT AND EVALUATION OF A TOFU (SOY CURD)-WITH-FIBER PRODUCT FOR THE ELDERLY
作者:
HarrisonSharonL,
KonishiFrank,
期刊:
Journal of Nutrition For the Elderly
(Taylor Available online 1982)
卷期:
Volume 2,
issue 1
页码: 19-30
ISSN:0163-9366
年代: 1982
DOI:10.1300/J052v02n01_03
出版商: Taylor&Francis Group
数据来源: Taylor
摘要:
A new product consisting of soy protein (tofu) containing fiber in the form of soy hulls has been developed for the elderly. The new tofu-with-fiber (TF) product is an excellent source of protein, calcium, and dietary fiber but with very low levels of sodium and saturated fat and is cholesterol-free. When TF was added to a variety of foods, it significantly improved their nutritive values without sacrificing overall acceptability. The addition of approximately 20% TF resulted in highly acceptable products as determined by sensory evaluation techniques and consumer preference studies. Because of the unique economical, physical and nutritional properties of TF, it is recommended that nutritionists, dietiticians, and physicians consider products such as TF for improving the nutritional status of the elderly as well as other vulnerable groups.
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