The Development of High Protein Diet “Tab Tim Krob” from Egg White for Cancer Patients


  • Sujarinee Sangwanna Nutrition and Dietetics, Faculty of Science and technology, Valaya Alongkorn Rajabhat University under the Royal Patronage
  • Sakunta Manakla Nutrition and Dietetics, Faculty of Science and technology, Valaya Alongkorn Rajabhat University under the Royal Patronage
  • Jutawan Nuanchankong Nutrition and Dietetics, Faculty of Science and technology, Valaya Alongkorn Rajabhat University under the Royal Patronage
  • Pattamaporn Jaroennon Nutrition and Dietetics, Faculty of Science and technology, Valaya Alongkorn Rajabhat University under the Royal Patronage


egg white; Tab Tim Krob; cancer patients


Cancer patients have a high risk of energy and protein deficiencies. Eggs are known as a high protein source that can improve health benefits for humans. This descriptive study aimed to develop four high protein formulae of Tab Tim Krob from steamed egg white instead of water chestnuts for cancer patients with different types of syrup (coconut milk, cereal cream, cow milk, and soy milk formula). The nutritional composition was determined. The calorie contents of coconut milk, cereal cream, milk, and soy milk formula was 233.9, 222.6, 186.7, and 195.2 kcal respectively, which were less than those of the original one. All formulae contained more protein (4.8-5.8 g) than the traditional one (0.99) which could benefit cancer patients. The sensory evaluation was conducted. The appearance, color, odor, taste, texture and overall satisfaction was tested by 30 nutritionist volunteers. There were no significant differences in appearance, color, texture, and overall satisfaction for all formulae. Cereal cream and soy milk formulae achieved a lower odor score than the others, while only soy milk formula had the lowest taste score. The high protein Tab Tim Krob that developed from egg white from all formulae are acceptable and could improve cancer patients’ health conditions.


Download data is not yet available.


Arends, J., Bachmann, P., Baracos, V., Barthelemy, N., Bertz, H., Bozzetti, F., Fearon, K., Hütterer, E., Isenring, E., Kaasa, S., Krznaric, Z., Laird, B., Larsson, M., Laviano, A., Mühlebach, S., Muscaritoli, M., Oldervoll, L., Ravasco, P., Solheim, T., Strasser, F., de van der Schueren, M., & Preiser, J. C. (2016). ESPEN guidelines on nutrition in cancer patients. Clinical Nutrition, 36(1), 11-48. doi: 10.1016/j.clnu.2016.07.0.15.

Arundon, T., Ruangdam, A., Ruangkajorn, P., Pruphetkaew, N., & Sunpaweravong, P. (2017). Nutritional status, beliefs, and meat-consumption behaviors among cancer patients. Thai Cancer Journal, 37(4), 127-141. (in Thai)

Baracos, V., & Kazemi-Bajestani, S. M. (2013). Clinical outcomes related to muscle mass in humans with cancer and catabolic illnesses. The International Journal of Biochemistry & Cell Biology, 45(10), 2302–2308.

Bruera, E., & Sweeney, C. (2000). Cachexia and asthenia in cancer patients. The Lancet. Oncology, 1, 138–147.

Chitralada Technology Institute. (2021). TubTim Krob (Crispy Water chestnut “Rubies”). Retrieved from (inThai)

Charoenphun, N., Kiawvijit, J., & Deeharing, S. (2018). Development of Kanomtuay Product for health. Journal of Food Technology, Siam University, 13(2). 24-35. (in Thai)

Dholvitayakhun, A., & Wanvimon, P. (2018). Mock pomegranate seeds dessert (Tab Tim Grob) production using frozen reverse spherification technique. Journal of Food Technology, Siam University, 13(2), 49-59. (in Thai)

Donohoe, C. L., Ryan, A. M., & Reynolds, J. V. (2011). Cancer cachexia: mechanisms and clinical implications. Gastroenterology Research and Practice, 1(60), 601434.

Ferlay, J., Soerjomataram, I., Dikshit, R., Eser, S., Mathers, C., Rebelo, M., Parkin, D. M., Forman, D., & Bray, F. (2015). Cancer incidence and mortality worldwide: sources, methods and major patterns in GLOBOCAN 2012. International Journal of Cancer, 136(5), E359–E386.

Huang, X., Tu, Z., Xiao, H., Wang, H., Zhang, L., Hu, Y., Zhang, Q., & Niu, P. (2012). Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment. Food Research International, 48(2), 866-872. doi:10.1016/j.foodres.2012.06.036

Institute of Nutrition, Mahidol university (INMUCAL). (2018). Institute of Nutrition, Mahidol university, nutrient calculation computer software INMUCAL-Nutrients V4.0 database NB1. Nakornpathom: Institute of Nutrition, Mahidol university (INMUCAL). (in Thai)

Iyakeaw, L., & Lowirakorn, S. (2015). Acceptance of egg white (albumin) menu among cancer patients admitted at UdonThani Hospital. Mahasarakham Hospital Journal, 12(1), 115-122. (in Thai)

Kim, J., Moon, S. H., Ahn, D. U., Paik, H. D., & Park, E. (2012). Antioxidant effects of ovotransferrin and its hydrolysates. Poultry Science, 91(11), 2747–2754.

Kimman, M., Norman, R., Jan, S., Kingston, D., & Woodward, M. (2012). The burden of cancer in member countries of the Association of Southeast Asian Nations (ASEAN). Asian Pacific Journal of Cancer Prevention: APJCP, 13(2), 411–420.

Kulkalyuenyong, P. (2018). Thai Food consumption behavior, and determinants of consumer satisfaction towards Thai Food restaurants in Bangkok: A comparative study of gen-X and gen-Y. The Journal of Social Communication Innovation, 6(1), 66-75. (in Thai)

Kusump, S., Maneesilasun, N., & Wonganutthara, V. (2011). Substitution of soy protein isolate for non fat dry milk in low fat ice cream. Thai Journal of Science and Technology, 19(1), 48-59. (in Thai)

Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food, principles and practices (2nd ed.). New York: Springer.

Lee, J. H., Moon, S. H., Kim, H. S., Park, E., Ahn, D. U., & Paik, H. D. (2017). Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates. Journal of the Science of Food and Agriculture, 97(14), 4857–4864.

Lee, J. H., & Paik, H. D. (2019). Anticancer and immunomodulatory activity of egg proteins and peptides: A review. Poultry Science, 98(12), 6505–6516.

Mahanta, S., Paul, S., Srivastava, A., Pastor, A., Kundu, B., & Chaudhuri, T. K. (2015). Stable self-assembled nanostructured hen egg white lysozyme exhibits strong anti-proliferative activity against breast cancer cells. Colloids and Surfaces B: Biointerfaces, 130, 237–245.

Martin, L., Birdsell, L., Macdonald, N., Reiman, T., Clandinin, M. T., McCargar, L. J., Murphy, R., Ghosh, S., Sawyer, M. B., & Baracos, V. E. (2013). Cancer cachexia in the age of obesity: Skeletal muscle depletion is a powerful prognostic factor, independent of body mass index. Journal of Clinical Oncology: Official Journal of the American Society of Clinical Oncology, 31(12), 1539–1547.

Ragmai, S., Sriwannawit, C., Phiriyaphorn, P., Suwanachote, N., Bunchuachoo, E., Meungsomboon, S., Dithanaree, S., Chanmala, P., Suksri, C., Ophang, A., Wooti, C., & Anantacunupakorn, P. (2019). The development of Thai Food recipes in accordance with Dusit Thani College Standard: Appetizers and Desserts. Dusit Thani College Journal, 13(2), 184-199. (in Thai)

Sangrajrang, S., Laversanne, M., Bausom, R., Mery, L., & Bray, F. (2020). Cancer incidence and cancer control in Bangkok, Thailand: Results from the cancer registry 2011-15 and projections to 2035. Cancer Epidemiology, 67, 101765.

Singhato, A., Booranasuksakul, U., Daroonpunt, R., & Rueangsri, N. (2019). Acceptance and satisfaction of reduced fat Thai Desserts. Burapha Journal of Medicine, 6(2), 17-27. (in Thai)

Tisdale, M. J. (2003). Pathogenesis of cancer cachexia. The Journal of Supportive Oncology, 1(3), 159-168.

Virani, S., Bilheem, S., Chansaard, W., Chitapanarux, I., Daoprasert, K., Khuanchana, S., Leklob, A., Pongnikorn, D., Rozek, L. S., Siriarechakul, S., Suwanrungruang, K., Tassanasunthornwong, S., Vatanasapt, P., & Sriplung, H. (2017). National and Subnational Population-Based Incidence of Cancer in Thailand: Assessing Cancers with the Highest Burdens. Cancers, 9(8), 108.

Wichchukit, S., & O'Mahony, M. (2015). The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. Journal of the Science of Food and Agriculture, 95(11), 2167–2178.

World Health Organization. (2020). Cancer prevention. Retrieved from




How to Cite

Sangwanna, S. ., Manakla, S. ., Nuanchankong, J., & Jaroennon, P. (2021). The Development of High Protein Diet “Tab Tim Krob” from Egg White for Cancer Patients. EAU Heritage Journal Science and Technology, 15(3), 105–113. Retrieved from



Research Articles