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Agglomeratesbased on milk whey proteins and modified starch MS were developed forpatients with dysphagia. Calcium caseinate CaCas, whey protein isolate WPI,concentrate WPC and hydrolysate WPH were used. The sources wereagglomerated with the MS and an increase in the porosity and viscosity of theagglomerates were observed. In all the systems evaluated, the WPI agglomerateat a concentration of 112 g-L showed a viscosity between2122 and 5110 cP, and the agglomerates of WPC and WPH between1115 - 2880 cP and 2600 - 6651 cP, respectively. CaCas exhibited high values in waterand 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 inrelation to the other agglomerates, but not differing p = 0.681 from thecommercial thickener, 6.91 p = 0.380. Based on these results, the 70% WPI: 30% MS was suggested for use in the nutritional therapy ofpatients with dysphagia.

KEYWORDS

Dysphagia; Viscosity; Supplementation; Milk Whey Proteins; Malnutrition

Cite this paper

L. Carvalho-Silva, F. Vissotto and J. Amaya-Farfan -Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy,- Food and Nutrition Sciences, Vol. 4 No. 9B, 2013, pp. 69-78. doi: 10.4236-fns.2013.49A2010.





Autor: Luciano Bruno de Carvalho-Silva, Fernanda Zaratini Vissotto, Jaime Amaya-Farfan

Fuente: http://www.scirp.org/



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