Development of a Nutritious Instant Soup for the Elderly: Thai Chicken Soup with Coconut and Galangal (Tom Kha Gai)

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dc.contributor.authorVaraporn Vittayaporn
dc.contributor.authorPenake Supsin
dc.contributor.authorWeerapong Wirunthanakrit
dc.contributor.correspondenceV. Vittayaporn; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: varaporn_vit@dusit.ac.th
dc.date.accessioned2025-03-10T07:34:20Z
dc.date.available2025-03-10T07:34:20Z
dc.date.issued2024
dc.description.abstractThis research aims to develop a Thai-flavored instant soup product familiar to Thai seniors. Ranked as the highest on the list of the best chicken soups in the world, Thai Chicken Soup with Coconut and Galangal, or Tom Kha Gai, topped the TasteAtlas global food mapping site in 2023 (Bangkok Post, 2023). The ingredients of the soup are primarily vegetables and herbs with high nutritional value, including king oyster mushrooms, enoki mushrooms, straw mushrooms, kaffir lime leaves and galangal. The production process of the instant soup was studied, and the results showed that, among the different drying techniques, the freeze-drying method was able to preserve the sensory characteristics of the soup better than the drum-drying technique (p²0.05). The results indicated that the instant Tom Kha Gai soup with emulsion powder encapsulated with vitamin B1, B2, B12, and folate had substantially higher levels of these nutrients (p²0.05) compared to the instant Tom Kha Gai soup without the emulsion supplements, while maintaining similar dietary fiber content. The consumer acceptance test showed a high perceived liking for the instant Tom Kha Gai with a score of ÒLike Very MuchÓ (7.4±1.1). Furthermore, 89% of the consumers accepted the product, and 86% expressed their willingness to purchase it if available for sale. Therefore, the development of the nutritional Thai-flavored instant soup successfully met the demands of elderly and health-oriented consumers. © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85217257132
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4461
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectElderly
dc.subjectFunctional food
dc.subjectInstant soup
dc.subjectNutrition
dc.subjectThai flavor
dc.titleDevelopment of a Nutritious Instant Soup for the Elderly: Thai Chicken Soup with Coconut and Galangal (Tom Kha Gai)
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85217257132&partnerID=40&md5=e62fff4b792faf53a652fe33361c61db
oaire.citation.endPage48
oaire.citation.issue3
oaire.citation.startPage38
oaire.citation.volume17
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