Formulation and production of high protein and high calories (HPHC) food product for cancer patients

Kamarul Baharin, Muhammad Yuzrul Hafizi (2020) Formulation and production of high protein and high calories (HPHC) food product for cancer patients. [Project Paper] (Submitted)

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Abstract

Vegetable-based food products is one of the most sought after food product in the market nowadays. It can be an excellent protein source and also source ofother essential nutrients like minerals and vitamins, with also an additional energy booster. These are the factors that rendering vegetable-based food products to be a potential production for a high protein high calorie (HPHC) food product that will benefits for cancer patients. The aim of the present study was carried out to find the best and optimize medium formulation for a food product that contains high protein high calories (energy) by using vegetables-based food products. Sugar content (sucrose from range 10.0g to 20.0g), amount of soy protein isolate (SPI) (within 10.0g till 20.0g), and the amount of polydextrose (PD) (from 3.0g to 9.0g) were selected as process parameters to determine the medium formulation by using response surface methodology (RSM). The medium formulations that are obtained from RSM have been used to analyze, and its properties are observes. The pH that are analyses from the sample solutions produce a slightly acidic properties (within pH 6.26 to pH 6.49). The solubility index for the sample solution was observed to have high solubility indexes (from 88.8% till 95.9%). The °Brix value proven that some of the sample solutions from the medium formulations able to produce high calorie food product due to °Brix obtained (from range between 7°Brix till 11.3°Brix ). Based from the three analysis of the vegetable-based high protein high calorie media formulations, the optimize medium formulation is produce by using Design Expert software. The optimize formulation have acceptable pH value for consumer preference (pH 6.39), high solubility index that proven the food product are soluble in solvent (91.6%), and with the °Brix value of (9.70°Brix). Therefore, vegetable-based products can be used to produce high protein high calorie (HPHC) food product that have benefits for critically-ill patients especially those that have and suffers from cancers.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	03 Nov 2025 07:55
Last Modified:	26 Nov 2025 08:16
URI:	http://psaspb.upm.edu.my/id/eprint/2586

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