Mashiah L., Medini O., Araiza Calahorra A., Shani Levi C., Sarkar A., Lesmes U., 2025, Tailored Co-extruded Cereals for Seniors: a Design Thinking Approach to Functional Food Development, Chemical Engineering Transactions, 118, 127-132.
The increasing gap between lifespan and health span calls for innovative approaches to promote healthy aging. This study, part of the EAT4AGE project under the Joint Programming Initiative 'A Healthy Diet for a Healthy Life', focuses on developing functional foods for older adults. A co-extruded cereal prototype fortified with Maca root powder and Olive leaf extract was designed to address nutritional needs of older adults, particularly high-quality, easily digestible proteins. Analytical results show the cereals have a rich macronutrient profile with over 12% (w/w) protein, 20% (w/w) fat, and low sugar content (<5% w/w), surpassing commercial alternatives. Texture analyses indicate improved hardness and reduce oral friction. An untrained consumer panel (n=21, Age 73±5) reported high palatability and overall acceptability. The product's digestion was evaluated using an age-tailored in vitro digestion model, consistently demonstrating high protein digestibility exceeding 80% across all formulations. The calculated in vitro digestible indispensable amino acid score affirms the product's high nutritional quality. This research highlights the potential for designing palatable foods that could contribute to a balanced and sustainable diet for healthy aging.
