Protein foam to spice up elderly nutrition unveiled by researchers

A research group at Mahidol University has unveiled a novel plant-based protein complement aimed toward bolstering the protein consumption of the elderly. The complement, a foam protein derived from Thailand’s acclaimed Hom Mali rice, is designed for easy consumption.
Warangkana Srichamnong, assistant director of the Institute of Nutrition and spearhead of the foam protein project, defined the simplicity of its use.
“Just squeeze it onto a spoon and then eat it.”

The Agricultural Research Development Agency and Ubonthaworn Agricultural Produce Limited Partnership jointly fund the venture. The foam protein utilises broken rice, an offshoot of rice milling, as the first ingredient.
A current trial involving 30 aged members residing in a care house discovered the protein foam product passable, with an 87% approval price. Warangkana revealed that the prototype will undergo additional large-scale trials earlier than the technology is handed over to meals manufacturers within the northeast or the Central Plains, the primary rice cultivation regions within the nation, reported Bangkok Post.
Warangkana acknowledged that previous research by the institute showed older adults’ protein consumption is often eight to 10 grammes lower than the advised 1 gramme to 1.2 grammes per kilogramme of physique weight. To increase their protein intake, seniors are encouraged to devour one to two a hundred millilitre bottles of the foam protein daily.
Simple of this supplement can help counter muscle degradation and associated health issues such as Sarcopenia, a situation characterised by age-related progressive lack of muscle mass and power.
The foam protein is on the market in two flavours, pandanus leaf and jasmine, which are favoured by Thai seniors. Warangkana added that the prototype has been displayed in Japan, attracting substantial consideration. If marketed in Japan, the foam protein might characteristic peach or grape flavours, given their popularity among the many elderly.
The foam format of this plant-based protein product is especially suited to seniors as many battle with chewing food. Furthermore, sufferers with conditions like dementia often encounter difficulties swallowing meals. The foam protein provides a sensible and environment friendly solution to these challenges, guaranteeing that seniors have an sufficient protein provide.
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