دورية أكاديمية
The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.
| العنوان: | The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults. |
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| المؤلفون: | Tsikritzi R; Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, RG6 6AP, U.K., Wang J; Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, RG6 6AP, U.K., Collins VJ; Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, RG6 6AP, U.K., Allen VJ; Clinical Health Sciences, Univ. of Reading, London Rd., Reading, Berkshire, RG1 5AQ, U.K., Mavrommatis Y; School of Sport, Health and Applied Science, St Mary's Univ. College, Waldegrave Rd., Twickenham, London, TW1 4SX, U.K., Moynihan PJ; Inst. for Ageing and Health, Newcastle Univ, Framlington Place, Newcastle upon Tyne, NE2 4BW, U.K., Gosney MA; Clinical Health Sciences, Univ. of Reading, London Rd., Reading, Berkshire, RG1 5AQ, U.K., Kennedy OB; Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, RG6 6AP, U.K., Methven L; Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, RG6 6AP, U.K. |
| المصدر: | Journal of food science [J Food Sci] 2015 May; Vol. 80 (5), pp. S1100-10. Date of Electronic Publication: 2015 Apr 08. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists Original Publication: Champaign, Ill. Institute of Food Technologists |
| مواضيع طبية MeSH: | Energy Intake* , Food Preferences* , Food Quality* , Micronutrients* , Nutritive Value* , Taste*, Food, Fortified/*analysis, Aged ; Aged, 80 and over ; Diet ; Female ; Flavoring Agents ; Food Handling/methods ; Humans ; Male ; Middle Aged ; Minerals ; Vitamins |
| مستخلص: | There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. (© 2015 Institute of Food Technologists®) |
| فهرسة مساهمة: | Keywords: fortification; macronutrient; malnutrition; micronutrient; older people |
| المشرفين على المادة: | 0 (Flavoring Agents) 0 (Micronutrients) 0 (Minerals) 0 (Vitamins) |
| تواريخ الأحداث: | Date Created: 20150410 Date Completed: 20151130 Latest Revision: 20181202 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1111/1750-3841.12850 |
| PMID: | 25854529 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1750-3841 |
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| DOI: | 10.1111/1750-3841.12850 |