Formulations of Beta-Glucan and Arabinogalactan Edible Gels for Elderly

Seniors represent a vulnerable demographic group at risk of inadequate nutrient and fiber intake due to various age-related changes. It is essential to address the issue of nutritional security for this growing population category. The objective of this work was to formulate polysaccharide arabinogalactan (AG) and beta-glucan (BG)-based edible gels in combination with MT (Methyl cellulose) and study the effect of the addition of different amounts of sweetener to obtain the desired sensorial characteristics for elderly subjects. The addition of sucrose (SU) and palatinose (PT) at different concentrations was investigated to develop stable, spoonable gel formulations with appropriate rheological, textural, sensory, and water-holding properties. The optimal formulations obtained by viscosity measurement were AG:MT 2:2 (w/w) and BG:MT 3:1.6 (w/w) respectively, retaining up to 10% (w/w) SU and 30% (w/w) PT respectively. From these matrices, prototypes of edible gels for the elderly were designed, representing a source of dietary fiber and a potentially easy-to-swallow food form for the elderly. Their organoleptic properties were characterized by sensory evaluation (N = 65 panelists). The addition of MT to maintain the viscosity in BG hydrogels was more pronounced than in AG hydrogels.