Development of a Geriatric Food and Evaluation of its Functional Potential

Abstract

The prevelance of degenerative or infectious diseases tends to increase with a growing ageing population. Malnutrition in the elderly is often underdiagnosed in persons over the age of 65. Supplementation of micro-nutrients, antioxidants and probiotics is widely advocated to improve the immune response and prevent chronic disease. The study aimed to develop a fermented food product ‘Yoghurt’ having bioactive substances along with functional properties. Lactobacillus acidophilus and Streptococcus thermophilus were used to produce the functional food product. Carrot yoghurt was prepared in laboratory with optimized conditions of inoculum (1%) and sugar (5 gm). Shelf life studies were also conducted upto 14 days at refrigerated storage. In comparison to control yoghurt, the titratable acidity, pH, syneresis and shelf life was found more significant. The pH values of the samples ranged between 4.31-4.33 which was reasonably suitable for yoghurt Nutritional analysis was also conducted. Presence of Riboflavin and Vitamin C was studied which satisfied the Recommended Dietary Allowance of Geriatric population. Presence of γ-Amino butyric acid (GABA) at concentration of 6.04 mM/ gm was also confirmed by Thin Layer Chromatography. Due to the presence of Beta-carotene (5130.12 µg/100 gm) in yoghurt, antioxidant properties of yoghurt increases significantly. Sensorial analysis based on 9 point hedonic scale scored adequately for general acceptability for elderly. Extraction and quantification of Exopolysaccharide was performed. Production of EPS was quite significant (4.40 mg/100gm of yoghurt). The results of this study suggest a potential of applicability of this functional food for adults as well as for other age groups in terms of addressing nutritional deficiencies. However, clinical trials are recommended prior to application of this functional food.