Naslov
Influence of gellan gum on the rheological properties of new enteral food formulations

Autori
Kurečić, Ivona ; Šijaković Vujičić, Nataša ; 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, 68-69

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
One of the most significant social problems is a health problem related to inadequate nutrition. Statistics indicate that malnutrition caused by untimely and inadequate nutritional therapy affects 20-60% of hospital patients. Malnutrition is associated with many adverse outcomes including depression of the immune system, impaired wound healing, longer lengths of hospital stay, higher treatment costs, and increased mortality. Food for special medical purposes - enteral food - plays a key role in the diet of malnourished patients and patients at risk of malnutrition. The proposed investigation aims to develop new clinical nutrition formulations. The study investigated the preparation of new formulations by adding different concentrations of a polysaccharide stabilizer, to evaluate an effect on the rheology and microstructure of the formulations. The viscosity of the formulations increased with an increase of a concentration of a gellan gum. The viscosity values determined at a shear rate of 1 s-1 were from 45 mPas to 300 mPas. The sample with the highest amount of a gellan gum after UHT treatment showed viscosity of 903 mPas. The shear-thinning behaviour of the new formulations was generally noticed within a shear rate range between 0.1 and 1000 s−1. The oscillatory measurements confirmed liquid like shear-thinning properties of all examined samples with loss modulus (G’’) values higher than storage modulus (G’) values. In the case of an addition of 50% and 100% of overall concentration of a gellan gum we have noticed a structural organization in an amplitude sweep, frequency sweep and 3ITT thixotropy test.

Izvorni jezik
Engleski

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

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