TITLE:
Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy
AUTHORS:
Luciano Bruno de Carvalho-Silva, Fernanda Zaratini Vissotto, Jaime Amaya-Farfan
KEYWORDS:
Dysphagia; Viscosity; Supplementation; Milk Whey Proteins; Malnutrition
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.9B,
September
3,
2013
ABSTRACT: Agglomerates
based on milk whey proteins and modified starch (MS) were developed for
patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI),
concentrate (WPC) and hydrolysate (WPH) were used. The sources were
agglomerated with the MS and an increase in the porosity and viscosity of the
agglomerates were observed. In all the systems evaluated, the WPI agglomerate
at a concentration of 112 g/L showed a viscosity between
2122 and 5110 cP, and the agglomerates of WPC and WPH between
1115-2880 cP and 2600 - 6651 cP, respectively. CaCas exhibited high values in water
and milk of 3200 cP and 6651 cP, respectively, and low values of 640 cP in juice. In sensory tests, the 70% WPI: 30% MS juice obtained a score 6.97, an improvement in
relation to the other agglomerates, but not differing (p = 0.681) from the
commercial thickener, 6.91 (p = 0.380). Based on these results, the 70% WPI: 30% MS was suggested for use in the nutritional therapy of
patients with dysphagia.