Colorimetric and Sensory Properties of for Tube Feeding Formulated by Gelatin and Maltodextrin

الموضوعات :

S. Bazrafshan ¹ (PhD Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. Mizani ² (Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Gh. Pazuki ³ (Associate Professor of the Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran.)
Sh. Shahriari ⁴ (Associate Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)

تاريخ الإرسال : 26 الخميس , ذو القعدة, 1444 تاريخ التأكيد : 11 الثلاثاء , ربيع الأول, 1445 تاريخ الإصدار : 16 الأحد , ربيع الأول, 1445

الکلمات المفتاحية: Tube Feeding, Colorimetric Properties, Gelatin, Maltodextrin. Sensory Evaluation,

ملخص المقالة :

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.

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