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Colorimetric and Sensory Properties of for Tube Feeding Formulated by Gelatin and Maltodextrin | ||
| Journal of Food Biosciences and Technology | ||
| مقاله 5، دوره 13، Fall 2023، دی 2023، صفحه 49-62 اصل مقاله (1.12 M) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.30495/jfbt.2023.73739.10306 | ||
| نویسندگان | ||
S. Bazrafshan1؛ M. Mizani  2؛ Gh. Pazuki 3؛ Sh. Shahriari 4
| ||
| 1PhD Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | ||
| 2Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | ||
| 3Associate Professor of the Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran. | ||
| 4Associate Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran. | ||
| چکیده | ||
| When nutritional intervention is deemed necessary, it is critical to identify the most appropriate nutrition support technique to ensure its efficacy. Tube feeding, also known as Enteral nutrition is a type of delivery system for patients who are unable to eat food orally. As a novel method to nutritional management, a gelatin-maltodextrin water-in-water emulsion for semi-solid enteral nutrition formulation was used. The color characteristics, turbidity, and sensory evaluation of nineteen experimental formulations were studied after 30 days of storage at 5°C using the I-optimal combination design approach. The color attributes were evaluated after jellifying at 5°C and forming dispersion subsequent to melting at 37°C. The samples with gelatin-to-maltodextrin ratio of (4:4) provided the lowest lightness values in gel (70.74) and dispersion (73.78) forms. The green color values for dispersions are slightly higher (-1.77 - (-2.47)) than for gels (-1.1 - (-2.42)). The gelatin to maltodextrin ratio of 7:1 results in increased yellowness in both the gel (14.07) and dispersion (14) forms. Furthermore, increasing the proportion of maltodextrin to gelatin resulted in a loss in luminosity, a decrease in yellow color, and a tendency towards greenish hues. During the 30-day storage period, there was a distinct increase in turbidity levels. The sensory evaluation results, particularly in the categories of odor, flavor, color, and overall acceptability, revealed that the product was well acceptable. On the tenth day, the ideal formula was determined with a ratio of gelatin-to-maltodextrin of 4.02:3.97% w/w. | ||
| کلیدواژهها | ||
| Colorimetric Properties؛ Gelatin؛ Maltodextrin. Sensory Evaluation؛ Tube Feeding | ||
| مراجع | ||
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