Food for special needs: ingredients, development and agglomeration

• Autor(a) principal: AZEVEDO, Luciana
• Data de Publicação: 2023
• Outros Autores: MILEIB, Christiane, VISSOTTO, Fernanda Zaratini, CARVALHO-SILVA, Luciano Bruno de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9417
• topic: Enteral diet; Diets; Enteral nutrition; Powder for food preparation; Dieta enteral; Dietas; Nutrição enteral; Pós para preparo de alimentos

ObjectiveThis study aimed to develop a nutritionally complete enteral diet, with adjusted agglomeration conditions, and determine the physical and chemical characteristics required by this special food.MethodsThe ingredients were maltodextrin, canola oil, medium-chain triglycerides, acacia gum, inulin, fructooligosaccharides, milk whey protein, soy protein isolate, vitamins and minerals. After the quantities and proportions of the ingredients were adjusted, the formula was agglomerated and analyzed for percent composition, moisture, apparent density, water activity, viscosity and color.ResultsThe resulting diet contained 1Kcal.mL-1 and normal protein (3.9g.100mL-1) and fat (3.9g.100mL-1) levels. After agglomeration, the following results were obtained: moisture 0.262g.s-1, apparent density 0,317g.cm-3 and water activity 0.393. Color analysis indicated a decrease in luminosity and increase in a* and b* colors, presenting a slight variation towards red and a strong presence of yellow.ConclusionThe used ingredients and respective proportions, as well as the agglomeration process, resulted in a food for special needs with bioactive properties. The agglomeration process produced a diet that can easily be reconstituted and fed through catheters, facilitating infusion and consequently, reducing intercurrences.