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The development of senior-friendly foods requires balancing nutritional enhancement with sensory acceptance. This study focused on creating a pudding-type dessert enriched with whey protein (10%) and omega-3 nanoemulsions (5%), varying in isinglass concentration (1–4%) to address older adults’ nutritional needs. Four formulations (T1–T4) were evaluated for physicochemical properties (digestibility, color, texture) and sensory acceptability by 70 older adults (≥65 years) using Check-All-That-Apply (CATA), 9-point liking, and 5-point purchase intention scales. Digestibility improved significantly with isinglass, from 80.1% (T1) to 92.3% (T4) (p0.05). Formulations with 2–3% isinglass (T2–T3) offered the best texture–acceptability balance, while T4 maximized digestibility. These results provide quantitative benchmarks for developing senior-specific functional foods that combine high protein digestibility, omega-3 enrichment, and sensory appeal. Future research should validate these findings through clinical trials assessing muscle protein synthesis outcomes.
Silva-Paz et al. (Tue,) studied this question.