A Pilot Study on Advantages of Prebiotic Vegetable Crisp Consumption for Health

Chanikan Sonklin, Benjawan Thumthanaruk, Jintana Artsanthia, Nanita Pitplem, Saifon Mungsoongnem

2022

Abstract

Nowadays, many people including children and the public deny eating vegetables for various reasons, leading to consumption of crunchy meals such as junk food that contain high calories. Crispy vegetables (veggie chips), which are produced by a few companies, are limited in a marketplace. Meanwhile, products with prebiotics are of great interest because it helps prevent constipation. This study developed a prebiotic meal that is advantageous for health by using inulin. Inulin is a prebiotic food for probiotics or microorganisms that are beneficial to the digestive organs. Taking inulin might improve the growth of good microorganisms and reduce the number of bad microorganisms to attack the body. Moreover, probiotics can prevent infection and strengthen the immune system. This current pilot study aimed to develop a formulation of prebiotic vegetable crips and investigate the sensory characteristics produced by the product. The selected volunteers were selected from people who deny eating vegetables with different age groups including children, adults, and the elderly. The sensory perception analysis of prebiotic vegetable crisps in this pilot study was performed with 42 volunteers. The reliability statistics showed that the Cronbach’s alpha was 0.72. The results showed that 80.5% of the volunteers were satisfied with the crisp color, and 85.7% were fond of the texture. Similarly, the crisp innovation also contributed to produce less bitterness of vegetables (evaluation score: 81.0), no sweet taste (evaluation score: 76.2), less salty (evaluation score: 83.3), and high overall product acceptance (evaluation score: 90.4). The sensory perceptions from the volunteers are the main initial information in developing a healthy and prebiotic vegetable crisp in the next experiment.

Paper Citation

in Harvard Style

Sonklin C., Thumthanaruk B., Artsanthia J., Pitplem N. and Mungsoongnem S. (2022). A Pilot Study on Advantages of Prebiotic Vegetable Crisp Consumption for Health. In Proceedings of the 2nd Bali Biennial International Conference on Health Sciences - Volume 1: Bali BICHS; ISBN 978-989-758-625-5, SciTePress, pages 92-95. DOI: 10.5220/0012016400003576

in Bibtex Style

@conference{bali bichs22,
author={Chanikan Sonklin and Benjawan Thumthanaruk and Jintana Artsanthia and Nanita Pitplem and Saifon Mungsoongnem},
title={A Pilot Study on Advantages of Prebiotic Vegetable Crisp Consumption for Health},
booktitle={Proceedings of the 2nd Bali Biennial International Conference on Health Sciences - Volume 1: Bali BICHS},
year={2022},
pages={92-95},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0012016400003576},
isbn={978-989-758-625-5},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd Bali Biennial International Conference on Health Sciences - Volume 1: Bali BICHS
TI - A Pilot Study on Advantages of Prebiotic Vegetable Crisp Consumption for Health
SN - 978-989-758-625-5
AU - Sonklin C.
AU - Thumthanaruk B.
AU - Artsanthia J.
AU - Pitplem N.
AU - Mungsoongnem S.
PY - 2022
SP - 92
EP - 95
DO - 10.5220/0012016400003576
PB - SciTePress