Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source

Abstract

Tapioca-starch maltodextrin (TM) has recently been developed for various Dextrose Equivalents (DE), which may influence the physicochemical characteristics of a product. This study aimed to develop nutritionally complete oral nutrition supplement (ONS) by using TM DE7 and DE19 as carbohydrate sources. Two polymeric nutritionally complete ONS formulas containing TM, whey protein isolate, rice bran oil, vitamins, and minerals, were developed. Their difference was that one contained TM DE7 and the other DE19. Physical properties and sensory acceptance were evaluated. Both formulas provided similar amounts of energy (255 kcal), 36 g carbohydrate, 10 g protein, and 9 g fat per 250 ml. ONS TM DE7 formula had a significantly (p<0.05) higher viscosity (34.48±0.85 cP) than DE19 (31.98±1.11 cP). There was no significant difference in pH between the ONS TM DE7 (6.31±0.05) and DE19 (6.29±0.07). In addition, there were no significant differences in palatability between the two formulas.

Keywords

• oral nutritional supplement
• tapioca-starch maltodextrin
• dextrose equivalent
• viscosity
• polymeric formula