Naslov
Rheological investigation of the effect of low-fat cocoa powder on different composition of enteral food formulations
(Rheological investigation of the effect of low-fat cocoa powder on different composition of enteral food formulations)

Autori
Šijaković Vujičić, Nataša ; Kurečić, Ivona ; Miličević, Jelena ; Ceilinger, Marijana ; Čukelj, Danijela ; Jerić, Ivanka ; Penava, Lenkica ; Kralj, Marijeta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book of 8th International Conference on Food Chemistry & Technology / - : UNITED Scientific Group, 2022, 69-69

Skup
8th International Conference on Food Chemistry & Technology (FCT-2022)

Mjesto i datum
Rim, Italija, 12.10.2022. - 14.10.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
malnutrition ; enteral food ; rheology

Sažetak
Malnutrition is prevalent around the world and is a burden on patients and especially on health care facilities. That is the condition that develops when the body is deprived of vitamins, minerals, and other nutrients it needs to maintain healthy tissues and organ function. Enteral nutrition can provide complete nutrition to patients with a variety of illnesses. The proposed investigation aims to develop new clinical nutrition formulations for patients which need nutritional support. In the development of cocoa drinks, cocoa particle sedimentation represents a technological challenge to be resolved by the food industry. The study investigated the preparation of new formulations by adding law fat cocoa powder to formulations of different composition, to evaluate an effect on the rheology and microstructure of the formulations. Three types of formulations differing in composition of added sugar and/or fibers were prepared. The identical composition of before mentioned ingredients with addition of a low-fat cocoa powder followed preparation of new cocoa formulations. The shear-thinning behaviour was noticed for all prepared formulations. The oscillatory measurements confirmed liquid like shear-thinning properties of all examined samples with loss modulus (G’’) values higher than storage modulus (G’) values. The cocoa powder influenced a viscosity profile through wide shear rate range, microstructural ordering, and thixotropic behaviour. In all examined formulations the samples containing a low-fat cocoa powder showed higher viscosities, and for specific formulations structural ordering was confirmed through dynamic rheological parameters.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti, Prehrambena tehnologija, Nutricionizam

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