The food is hoped to enter a worldwide medical nutrition market. At present, the world is entering the condition of complete aged society. Among the elderly population, there are those who have difficulty chewing and swallowing, such as bedridden patients, patients with head and neck cancer, patients with Alzheimer, stroke patients, patients with Parkinson and other elderly in general.
Doctor Pattra Wattanapan, M.D., from the Department of Rehabilitation Medicine, Faculty of Medicine, Khon Kaen University, saw the problems that make the patients facing difficulties in their living, and thus conducted a research study with Dr. Pimnipa Hiransorn from the Faculty of Technology, Khon Kaen University and a team of researchers consisting of Miss Nahathai Tungpattaranan and Miss Panissara Pholdee, until the innovation “Wholemeal Puree” has been produced which is a ready-to-eat dish for those in need of special care.
Dr. Pimnipa stated that the innovation: “Ready-to-eat wholemeal puree for patients needing special care” has been selected from the National Research Bureau for presentation at the 48th International Exhibition of Inventions in Geneva, Switzerland, which was held on April 26-30, 2023. The event featured presentation of over 1,000 pieces of innovations and inventions from over 40 countries worldwide. Their work won the Silver Medal from the event. “SAMADUL” – the ready-to-eat soft wholemeal puree “Wholemeal Puree is a health dish designed for patients and those under the rehabilitation process. It is 100% plant-based – without any meat. The content includes prebiotic that gives high nutritional values and energy. One only needs to eat a small amount but obtain full nutritional substances.” At the same time, wholemeal puree has been certified by doctors that its texture suits patients under Level 4 of swallowing practice. The taste also stimulates saliva to help swallowing easier. It is an important assistant for caregivers to prepare easy and quick meals for patients and the elderly as the product is in the ready-to-eat form. Moreover, it can be kept for a long time without having to be refrigerated.
At present, Wholemeal Puree has been registered under the trade name: “SAMADUL”. It is an important step in extending research work towards commercial innovation, which is one major goal of the strategy to transform research to commercial possibility of the Faculty of Technology, led by Asst. Prof. Araya Chaoruanrit, Ph.D., Dean of the Faculty. The technology has been supported by the Innovation Section, with the help of Prof. Thidarat Boonmars, Ph.D., Vice President for Innovation and Enterprise of Khon Kaen University and Khun Jiraporn Luangpairin, Director of the Intellectual Asset Center, KKU, who encourage uses of research work for the society, which is also an objective of Khon Kaen University.
(From left to right: Asst. Prof. Araya Chaoruanrit, Ph.D., Dean of the Faculty of Technology; Prof. Sirirerk Sonsivilai, M.D., Permanent Secretary of the Ministry of Higher Education, Science, Research and Innovation; Dr. Pimnipa Hiransorn from the Department of Food Technology, Faculty of Technology, Khon Kaen University; Dr. Wiparat Dee-ong, Director of the National Research Council; Khun Jiraporn Luangpairin, Director of the Intellectual Asset Center, Khon Kaen University. News / Photos: Dr. Pimnipa Hiransorn, Ajarn Nattawut Homthong