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Date Published: 14/06/2017
Abstract Views: 338
Views PDF: 267
Issue
Vol. 13 No. 5 (2017)
Section
ORIGINAL RESEARCH
How to Cite
1.
DO TND, TA TL, TRAN BV, LE TL, LE TA. STUDY ON PROCESSING OF LOW ENERGY INSTANT PORRIDGE. Tạp chí Dinh dưỡng và Thực phẩm. 2017;13(5):52-58. Accessed November 21, 2024. https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/526

STUDY ON PROCESSING OF LOW ENERGY INSTANT PORRIDGE

Thi Ngoc Diep DO1,, Thi Lan TA1, Bich Van TRAN1, Thanh Lam LE2, Thuy Anh LE
1 Nutrition Center of Ho Chi Minh City
2 Sai Gon Food Company

Main Article Content

Abstract

At present, overweight and obesity arei increasing rapidly in Vietnam, causing many adverse health effects. Nutritional interventions for prevention and treatment are needed. Objective: To study formula and production process of low-energy instant porridge. Results: 3 formulas of low energy instant porridge with meat, fish and vegetarian types were developed. Conclusion: Low energy food products contribute to the treatment of overweight and obesity.

Article Details

Keywords

Low energy instant porridge, overweight-obesity