Quality Assessment of Fish Balls (tsumire) Made with ‘okara’ Powder as Food Product for Elderly People

Abstract

An increasing number of elderly people in Japan are suffering from symptoms of constipation and poor nutrition. Consumption of okara, known for its high dietary fibre and protein content, has shown promise in alleviating the symptoms of constipation and poor nutrition. The present study aimed to develop a high-fibre protein food product for elderly people. Fish balls (tsumire) made of fish-paste with okara powder content of 5, 8, and 10% (w/w) were prepared and a quality assessment was conducted. The results of the sanitary testing assured the safety of the manufacturing process used in the present study. The determination of nutrient content and the results of measuring light intensity and colour showed increased dietary fibre content and b*value with increasing okara powder content. On the basis of the texture property value and the fact that it meets the physical property standards of nursing care foods, an appropriate supplementation ratio of okara powder was determined to be 8%. In addition, the analytical sensory evaluation revealed that the product with 8% okara was softer and stickier than the product with 0% okara. The properties of the 8% okara product were not favoured in the taste sensory evaluation but the sensory evaluation panel used in the present study consisted of young individuals. The tsumire with 8% okara powder developed in the present study are most likely a food product that even elderly people can safely consume as a source of dietary fibre.