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Innovative fortified kale soup formulation designed for the elderly

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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorDuarte, Cristina
dc.contributor.authorPinheiro, Rita
dc.contributor.authorMata, Fernando
dc.contributor.authorPinto, Elisabete
dc.contributor.authorFernandes, Ângela
dc.contributor.authorVaz-Velho, Manuela
dc.date.accessioned2025-11-21T14:34:08Z
dc.date.available2025-11-21T14:34:08Z
dc.date.issued2025
dc.description.abstractThe nutritional needs of the elderly require immediate attention. Strategies to incorporate healthy, high-fibre, protein-rich ingredients into traditional diets have been identified to enhance health benefits. This study aimed to develop a new food product specifically for older adults, using kale (Brassica oleracea L. var. acephala DC), and to evaluate its nutritional, sensory, and antioxidant properties. Acceptance was assessed among institutionalised elderly individuals in Galicia (Spain) and Northern Portugal. Fresh kale, both blanched and nonblanched, was air-dried at 80 degrees C for 2 h. The dehydrated kale was then ground into small particles and/or powder. Blanching did not negatively affect the dehydrated samples' protein, fibre, or carbohydrate content. The sensory analysis showed 0.5 %-0.8 % kale enrichment improved taste and texture, balancing appeal without bitterness or roughness from higher concentrations. Incorporating non-blanched dehydrated kale (at concentrations of 0.5 %, 0.8 %, and 1.0 %), pea protein isolate (0.58 %), and calcium lactate (0.25 %) into a traditional soup base resulted in a product with a higher protein content. A 240 g serving of this soup (dehydrated kale 0.8 %: sliced 0.5, and flour 0.3) provided approximately 10 % of the daily dietary fibre recommendation. The nutrient-dense soup was well received (66 %) by the Portuguese and was accepted (52 %) by Galician elders, offering a viable alternative to commercial nutritional supplements and common chewing hard foods rich in fibre and protein.eng
dc.description.sponsorshipCentre for Research and Development in Agrifood Systems and Sustainability is supported by Fundação para a Ciência e a Tecnologia FCT, Portugal) (UIDB/05937/2020 OI:10.54499/UIDB/05937/2020 and UIDP/05937/2020 DOI:10.54499/UIDP/05937/2020). Centro de Investigação em Montanha is supported by FCT (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). In addition, financial support is obtained from FCT for the contracts of Â.F. and F.M. This research was funded by the project “NUTRIAGE – Soluciones avanzadas para un envejecimiento saludable através de la nutricíon en el marco de la Eurorregíon Galícia/Norte de Portugal.” 0359_NUTRIAGE_1_E. INTERREG V A Espanã Portugal (POCTEP).
dc.identifier.citationDuarte, Cristina; Pinheiro, Rita; Mata, Fernando; Pinto, Elisabete; Fernandes, Ângela; Vaz-Velho, Manuela (2025). Innovative fortified kale soup formulation designed for the elderly. International Journal of Gastronomy and Food Science. ISSN 1878-450X. 41, p. 1-11
dc.identifier.doi10.1016/j.ijgfs.2025.101216
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/10198/35126
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier BV
dc.relationCenter for Research and Development in Agrifood Systems and Sustainability
dc.relationCenter for Research and Development in Agrifood Systems and Sustainability
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/
dc.subjectBrassica
dc.subjectDehydrated
dc.subjectElderly
dc.subjectKale
dc.subjectNutrient-dense
dc.subjectSoup
dc.titleInnovative fortified kale soup formulation designed for the elderlyeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/05937/2020
oaire.awardNumberUIDP/05937/2020
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleCenter for Research and Development in Agrifood Systems and Sustainability
oaire.awardTitleCenter for Research and Development in Agrifood Systems and Sustainability
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05937%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05937%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage11
oaire.citation.startPage1
oaire.citation.titleInternational Journal of Gastronomy and Food Science
oaire.citation.volume41
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFernandes
person.givenNameÂngela
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.orcid0000-0002-0157-9873
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