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Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease
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 su...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045294/ https://www.ncbi.nlm.nih.gov/pubmed/24967262 http://dx.doi.org/10.5402/2013/947865 |
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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 |
author_facet | 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 |
author_sort | Davanço, Taciana |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-4045294 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-40452942014-06-25 Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease 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 ISRN Nutr Research Article 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. Hindawi Publishing Corporation 2013-07-21 /pmc/articles/PMC4045294/ /pubmed/24967262 http://dx.doi.org/10.5402/2013/947865 Text en Copyright © 2013 Taciana Davanço et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article 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 Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease |
title | Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease |
title_full | Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease |
title_fullStr | Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease |
title_full_unstemmed | Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease |
title_short | Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease |
title_sort | acceptability of an alimentary supplement of whey-protein concentrate and tgf-β in patients with crohn's disease |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045294/ https://www.ncbi.nlm.nih.gov/pubmed/24967262 http://dx.doi.org/10.5402/2013/947865 |
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