Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/200987
Type: Artigo de periódico
Title: Acceptability Of An Alimentary Supplement Of Whey-protein Concentrate And Tgf- β In Patients With Crohn's Disease.
Author: Davanço, Taciana
Silva, Luciano Bruno de Carvalho
Sampaio, Karina de Lemos
Coy, Cláudio Saddy Rodrigues
Vilela, Maria Marluce Dos Santos
Pinto, Elizete Aparecida Lomazi da Costa
Abstract: The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF- β , unavailable commercially, by patients with Crohn's disease (CD) and determine the chemical composition, solubility, and total amino acids content. The supplement was diluted in water, and an acceptance test was done to evaluate the aroma, flavour, and viscosity of the product using facial hedonic scale (nine-point scale), applied on 54 CD patients. The supplement composition indicated 73.3% protein, 10.5% fat, 2.2% ash, 6.3% water, and 7.7% carbohydrate. The supplement is presented as a good protein source and high content of essential amino acids. The average acceptance for all the attributes was between 5.0 and 6.0, and the flavour was mainly associated with soybean/grain, sour milk, and sweet/vanilla flavour. The results indicated that the supplement provided important nutritional properties for CD patients; however, for a large number of individuals to be encouraged to perform supplementation, it is essential to improve the sensory quality of the product. In order to do so, additional research is necessary to prevent the formation of volatiles which cause off-flavours or to mask undesirable aromas/flavours found in it.
Rights: aberto
Identifier DOI: 10.5402/2013/947865
Address: http://www.ncbi.nlm.nih.gov/pubmed/24967262
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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