Title:Sensory Characteristic, Nutritional Content, and Glycemic Analysis of
Instant Porridge Made of Red Rice, Pumpkin, and Tuna Formulated for
the Elderly
Volume: 19
Issue: 3
Author(s): Toto Sudargo*, Adisti Qamahadlina Larasati, Bianda Aulia, Atika Anif Prameswari, Tira Aristasari and Sheila Rosmala Putri
Affiliation:
- Department of Nutrition and Health, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada,
Yogyakarta, Indonesia
Keywords:
Red rice, pumpkin, tuna, elderly, GI, sensory properties.
Abstract:
Background: The elderly experience decreased muscle mass and strength, which is
often coupled with a reduced dietary intake that may affect physical fitness and quality of life.
Objectives: This study aimed to develop Bensuka, an instant porridge product made from red
rice, pumpkin, and tuna, formulated for the elderly.
Methods: To find the right formulation with a low glycemic index (GI) and favorable sensory
characteristics, the ingredients were mixed with different ratios, F1 (40% rice, 25% pumpkin,
20% tuna), F2 (35% rice, 25% pumpkin, 25% tuna), and F3 (35% rice, 20% pumpkin, 30% tuna).
The sensory characteristics, such as appearance (color), aroma, flavor, texture) were assessed
by 64 semi-trained panelists using a 7-point Likert scale, with 1= strongly dislike and 7 = strongly
like. One-way ANOVA was performed to analyze the different characteristics between formulations.
The nutritional content was assessed using standardized laboratory analysis according to
AOAC guidelines.
Results: The formula with a higher ratio of tuna had a higher protein content, while the formula
with a higher proportion of red rice had higher calorie and ash content (mineral content). There
were no significant differences in sensory characteristics between the three formulations, but F2
had the highest Likert score for flavor and texture. F2 also had the lowest glycemic index and
load.
Conclusion: Bensuka instant porridge has favorable sensory and nutrient properties. F2 formulation
had the lowest GI and GL. In terms of sensory properties, F2 texture, flavor, and aroma were
the most favorable. Therefore, F2 will be used for further elderly functional food studies.
