Enhancing Gerodietic Nutrition: Innovative Technology for Developing Health-Promoting Feed

Manana Tkeshelashvili, Galina Bobozhonova

Abstract


Background: The growing elderly population calls for specialized dietary options to address the unique nutritional needs of aging individuals. Current food production methods often overlook the dietary requirements of older adults. Expanding the range of gerodietic food products can significantly contribute to improving the health and well-being of the elderly.

Methods: This study focuses on the development of gerodietic cookies, a pastry product enriched with key additives—phytolin, collagen hydrolysate, and trehalose. Organoleptic and physicochemical parameters of the cookies were evaluated using standard techniques. The formulated cookies aim to support collagen-containing tissues' health, reduce the risk of type 2 diabetes, and lower the product's glycemic index while maintaining an appealing taste and texture.

Results: The synergistic effects of phytolin, collagen hydrolysate, and trehalose in the gerodietic cookies contribute to their potential health benefits. The study determined the optimal composition of these additives, ensuring their effectiveness and overall product quality. The enriched cookies displayed favorable characteristics, including uniform porosity, pleasant aroma, and taste, meeting the established standards for alkalinity, moisture content, and wetness.

Conclusion: Developing gerodietic cookies with scientifically justified formulations offers a promising approach to address the dietary needs of the elderly population. These cookies have the potential to support collagen-rich tissues, mitigate the risk of type 2 diabetes, and provide a tasty and nutritious addition to the diet of older adults. This research contributes to the growing field of gerodietic nutrition, offering innovative solutions to promote healthy aging through dietary choices.

Keywords: Cookies; Collagen hydrolysate; Gerodietic nutrition; Phytolin; Trehalose  


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References


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DOI: http://dx.doi.org/10.62940/als.v11i1.2381

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