Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 26, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City

1. Perlita C. Tiburcio, Ph. D.
NUEVA VIZCAYA STATE
UNIVERSITY
Bayombong Nueva Vizcaya,
Philippines
Instant Fish Cream Soup:
A Functional Food Formulation
IPRO Utility Model Reg. No. 2-2011-000430

2. Rationale
 CVD is the number one killer disease today especially among
the elderly.
 Several Several children and other vulnerable groups are
suffering from nutrient deficiency diseases due to wrong food
choices.
 Most of the popular or favorite snack items of the youngsters
today as well as meal adjuncts are empty-calorie foods
 These contribute to the so-called lifestyle diseases.

3. Functional Foods
 “Let Food be thy Medicine and Medicine thy food”
- Hippocrates: the father of Western
medicine
Functional foods - have health benefits: can cure,
alleviate or prevent the occurrence of food-related
illnesses

4. Theoretical Underpinnings
Food, no matter how therapeutic/functional, if not
consumed is of no value.
 Incorporating therapeutic foods in an appetizing
and convenient recipe is an attractive option.
 Instant cream soup has a positive valuation, easy
to introduce, thus, a good vehicle for functional
foods

5. Objectives
General Objectives: To develop a functional fish-based soup
formulation that could alleviate lifestyle diseases and nutrient
deficiency-related illnesses. Specifically, it aimed to
 Develop a fish-based soup formulation that incorporate foods
found to have therapeutic properties like rice bran, soy beans,
milk casein;
 Make the formulation easy to prepare and consume (instant),
shelf stable and of optimum sensory quality;
 Develop a zero-waste process in the preparation of the fish
components to increase ROI and make the product affordable

6. Functional Foods & Their Nutritional
Contribution
FISH
Findings of Health Professionals (Hasler, 1998)
Fish (omega-3) -eating at least 35 g daily
reduces the risk of non-sudden myocardial
infarction, CVD, cancer and other

7. Functional Foods & their Nutritional
Contribution (James 1989)
Soy Beans/Protein
a hormone (progesterone) analogue – alleviates
post-menopausal syndrome and other related
symptoms
Rich in protein and essential nutrients with no
cholesterol
Alleviates degenerative and life-style-related
diseases

8. Rice Bran
one of the most nutritious foods on earth
contains tocotrienol and oryzanol – 70 times more
potent than vit. E as anti-oxidant
has significant amounts of vit. B species - prevents
beriberi and other vit. B-related deficiency
diseases
its soft fiber is a strong laxative – prevents colon
cancer

9. Preparation of Fish Flakes
Wash, scale, degut
▼
Immerse in 15% brine for 10-15 minutes
▼
Steam for 10-15 minutes
▼
Debone, flake flesh
▼
Dry flaked flesh to 2 constant weights
Figure 1. Flowchart for the preparation of dried fish flakes

10. The Steamed Fish

11. The flaked fish

12. Preparation of Bone Powder
Wash to rid bones of remaining flesh
▼
Pressure cook, 20-30 min. at 15 lbs., drain
▼
Dry/roast bones in an oven until brittle
▼
Cool, Grind/pulverize
Figure 2. Flowchart for the preparation of fish bone
powder.

13. The Bones

14. Preparation Of Fish Oil
Wash entrails
▼
Separate fatty tissues
▼
Soak in 15 % brine for 10-15 minutes
▼
Render fat using moderate heat
▼
Cool, chill, skim-off solidified fat
▼
Heat oil to evaporate moisture
Figure 3. Flowchart for preparation of fish oil.

15. The Entrails

16. Heat extracted oil

17. ▼▼ ▼
▼ ▼ ▼

18. Levels of use
 Level of use and corresponding nutritional
contribution of the ingredients was estimated using
the Philippine Food Composition Table of the FNRI
(1997).
 Dried fish components – level must supply at least
one fish serving based on RENI.
 Functional ingredients - in significant amount
(≥20% of RENI) to accomplish the intended
therapeutic/physiological benefits (Hasler, 1998)

20. Phil IPO UM Patent No. 2-2011-000430Net wt. 120g
Makes
servings
servings
NVSU quality product

21. Recommendations
1. Use of the product may be maximized/
prescribed by health professionals as a safer and
cheaper option in solving malnutrition among
children.
2. Other at-risk groups like CVD patients and
related lifestyle disease can benefit much from
continued use of the product.
3. The product may be made as an essential
component of the DSWDs food pack in place of
the empty-calorie foods.

22. 5. A study may be conducted to verify and
strengthen the claims on its therapeutic benefits
particularly on degenerative ailments as well as
nutrient-related chronic diseases.
4. Commercialization of this zero-waste process could
increase ROI and help stabilize the market for fish
especially during a market glut.
6. The product can be made to adhere or comply with
halal and kosher standards to benefit our Moslem
brothers.

23. Thank you for your
attention!