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Comparison of physicochemical and sensory evaluationsof polymeric ONS utilizing tapioca maltodextrin DE7or DE19 as carbohydrate source |
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| รหัสดีโอไอ | |
| Creator | 1. Junaida Astina 2. Chaleeda Borompichaichartkul 3. Suwimol Sapwarobol |
| Title | Comparison of physicochemical and sensory evaluationsof polymeric ONS utilizing tapioca maltodextrin DE7or DE19 as carbohydrate source |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2021 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 2 |
| Page no. | 552-556 |
| Keyword | oral nutritional supplement, tapioca-starch maltodextrin, dextrose equivalent, viscosity, polymeric formula |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | Tapioca-starch maltodextrin (TM) has recently been developed for various Dextrose Equivalents (DE), which mayinfluence the physicochemical characteristics of a product. This study aimed to develop nutritionally complete oral nutritionsupplement (ONS) by using TM DE7 and DE19 as carbohydrate sources. Two polymeric nutritionally complete ONS formulascontaining TM, whey protein isolate, rice bran oil, vitamins, and minerals, were developed. Their difference was that onecontained TM DE7 and the other DE19. Physical properties and sensory acceptance were evaluated. Both formulas providedsimilar amounts of energy (255 kcal), 36 g carbohydrate, 10 g protein, and 9 g fat per 250 ml. ONS TM DE7 formula had asignificantly (p<0.05) higher viscosity (34.48?0.85 cP) than DE19 (31.98?1.11 cP). There was no significant difference in pHbetween the ONS TM DE7 (6.31?0.05) and DE19 (6.29?0.07). In addition, there were no significant differences in palatabilitybetween the two formulas. |
