2010 Volume 10 Pages 109-114
Prevention of malnutrition and osteoporosis in the elderly is important in order to avoid a state in which they require nursing care. The aim of this study was to develop bread for healthy elderly people with consideration of nutrition and physical properties. The results of preliminary experiments showed the following. (1) Dry okara/no-salt miso powder bread, which contains a combination dry okara (8%) and no-salt miso powder (6%), was supplemented with powdered gluten (6%). As a result, the moisture retention ability of no-salt miso powder was increased, the specific volume was 3.8, and the percentage reduction in weight was 9.9%. Moreover, the lightness was almost the same as that of soft white bread made with strong flour only. (2) White bread with a combination of dry okara and no-salt miso powder has the properties of a more moderate texture than commercial white bread, high aggregability (0.83), and a texture that is easy to gather in the mouth. It also tends to contain more protein, dietary fiber, and calcium than commercial white bread, and less fat and salt. (3) In a sensory test of elderly subjects, dry okara/no-salt miso powder bread had glutinous (p=0.034), and tended to have good flavor (p=0.066) and overall evaluation (p=0.066). Dry okara/no-salt miso powder bread developed in this study showed a tendency for superior nutritional and physical properties for elderly people, and also tended to be liked for its taste.
