Development of ready-to-eat gel food product from Tom Jubb Chai (Chinese vegetable stew) in retort pouch for elderly with mild dysphagia

Abstract

This study aimed to develop a ready-to-eat gel food product in retort pouch packaging, based on the traditional Thai dish Tom Jab Chai, for elderly individuals with mild dysphagia. The texture was modified using Ƙ-carrageenan to improve ease of chewing and swallowing. Three prototype formulations were developed by replacing pork belly with varying proportions of pumpkin, carrot, soft tofu, and minced fish. Sensory evaluation was conducted among elderly participants, and the second formulation received the highest overall acceptability score, with flavor closely resembling the original dish. The addition of 1.0% Ƙ-carrageenan (w/w) significantly enhanced the appearance, texture, chewability, and swallowability (p ≤ 0.05). Chemical analysis revealed that the optimized formulation had reduced fat and energy contents compared to the original recipe, though further improvement in protein content is recommended. The selected gel product was packaged in 150-gram retort pouches and sterilized at 121°C for 20 minutes, achieving an F_o value of not less than 3 minutes, which is sufficient to inactivate Clostridium botulinum spores. Microbiological testing confirmed product safety in accordance with the Thai Ministry of Public Health Notification No. 355 (B.E. 2556) for low-acid canned foods (pH > 4.6). This study demonstrates the potential for developing a safe, nutritionally improved, and sensory-acceptable gel food product tailored to the needs of elderly individuals with mild swallowing difficulties, thereby supporting better dietary intake and improved quality of life.