Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source
Tapioca-starch maltodextrin (TM) has recently been developed for various Dextrose Equivalents (DE), which may influence the physicochemical characteristics of a product. This study aimed to develop nutritionally complete oral nutrition supplement (ONS) by using TM DE7 and DE19 as carbohydrate sour...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2021-04-01
|
| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://rdo.psu.ac.th/sjstweb/journal/43-2/34.pdf |
| _version_ | 1819069199176171520 |
|---|---|
| author | Junaida Astina Chaleeda Borompichaichartkul Suwimol Sapwarobol |
| author_facet | Junaida Astina Chaleeda Borompichaichartkul Suwimol Sapwarobol |
| author_sort | Junaida Astina |
| collection | DOAJ |
| description | Tapioca-starch maltodextrin (TM) has recently been developed for various Dextrose Equivalents (DE), which may
influence the physicochemical characteristics of a product. This study aimed to develop nutritionally complete oral nutrition
supplement (ONS) by using TM DE7 and DE19 as carbohydrate sources. Two polymeric nutritionally complete ONS formulas
containing TM, whey protein isolate, rice bran oil, vitamins, and minerals, were developed. Their difference was that one
contained TM DE7 and the other DE19. Physical properties and sensory acceptance were evaluated. Both formulas provided
similar amounts of energy (255 kcal), 36 g carbohydrate, 10 g protein, and 9 g fat per 250 ml. ONS TM DE7 formula had a
significantly (p<0.05) higher viscosity (34.48±0.85 cP) than DE19 (31.98±1.11 cP). There was no significant difference in pH
between the ONS TM DE7 (6.31±0.05) and DE19 (6.29±0.07). In addition, there were no significant differences in palatability
between the two formulas. |
| first_indexed | 2024-12-21T16:46:14Z |
| format | Article |
| id | doaj.art-a9fad8d452e34eddb2204370c0e9ea64 |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-12-21T16:46:14Z |
| publishDate | 2021-04-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-a9fad8d452e34eddb2204370c0e9ea642022-12-21T18:57:00ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952021-04-0143255255610.14456/sjst-psu.2021.74Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate sourceJunaida Astina0Chaleeda Borompichaichartkul1Suwimol Sapwarobol2 Graduate Program in Food and Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Pathum Wan, Bangkok, 10330 ThailandDepartment of Food and Technology, Faculty of Sciences, Chulalongkorn University, Pathum Wan, Bangkok, 10330 ThailandDepartment of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Pathum Wan, Bangkok, 10330 ThailandTapioca-starch maltodextrin (TM) has recently been developed for various Dextrose Equivalents (DE), which may influence the physicochemical characteristics of a product. This study aimed to develop nutritionally complete oral nutrition supplement (ONS) by using TM DE7 and DE19 as carbohydrate sources. Two polymeric nutritionally complete ONS formulas containing TM, whey protein isolate, rice bran oil, vitamins, and minerals, were developed. Their difference was that one contained TM DE7 and the other DE19. Physical properties and sensory acceptance were evaluated. Both formulas provided similar amounts of energy (255 kcal), 36 g carbohydrate, 10 g protein, and 9 g fat per 250 ml. ONS TM DE7 formula had a significantly (p<0.05) higher viscosity (34.48±0.85 cP) than DE19 (31.98±1.11 cP). There was no significant difference in pH between the ONS TM DE7 (6.31±0.05) and DE19 (6.29±0.07). In addition, there were no significant differences in palatability between the two formulas.https://rdo.psu.ac.th/sjstweb/journal/43-2/34.pdforal nutritional supplementtapioca-starch maltodextrindextrose equivalentviscositypolymeric formula |
| spellingShingle | Junaida Astina Chaleeda Borompichaichartkul Suwimol Sapwarobol Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source Songklanakarin Journal of Science and Technology (SJST) oral nutritional supplement tapioca-starch maltodextrin dextrose equivalent viscosity polymeric formula |
| title | Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source |
| title_full | Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source |
| title_fullStr | Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source |
| title_full_unstemmed | Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source |
| title_short | Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source |
| title_sort | comparison of physicochemical and sensory evaluations of polymeric ons utilizing tapioca maltodextrin de7 or de19 as carbohydrate source |
| topic | oral nutritional supplement tapioca-starch maltodextrin dextrose equivalent viscosity polymeric formula |
| url | https://rdo.psu.ac.th/sjstweb/journal/43-2/34.pdf |
| work_keys_str_mv | AT junaidaastina comparisonofphysicochemicalandsensoryevaluationsofpolymericonsutilizingtapiocamaltodextrinde7orde19ascarbohydratesource AT chaleedaborompichaichartkul comparisonofphysicochemicalandsensoryevaluationsofpolymericonsutilizingtapiocamaltodextrinde7orde19ascarbohydratesource AT suwimolsapwarobol comparisonofphysicochemicalandsensoryevaluationsofpolymericonsutilizingtapiocamaltodextrinde7orde19ascarbohydratesource |