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Tsikritzi, Roussa; Moynihan, Paula J; Gosney, Margot A; Allen, Victoria J; Methven, Lisa (2014)
Publisher: John Wiley & Sons, Ltd
Journal: Journal of the Science of Food and Agriculture
Languages: English
Types: Article
Subjects: nutrition, biscuits, nutrient fortification, sensory, supplement, older people, Research Articles, cookies
BACKGROUND: \ud \ud Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake. This study developed protein and micro-nutrient fortified biscuits and evaluated their sensory attributes and liking by older people. Two micro-nutrient strategies were taken, to match typical ONS and to customise to the needs of older people.\ud \ud RESULTS: \ud \ud Oat biscuits and gluten-free biscuits developed contained over 12% protein and over 460 kcal 100 g-1 . Two small (40 g) biscuits developed to match ONS provided approximately 40% of an ONS portion of micro-nutrients and 60% of macro-nutrients; however, the portion size was considered realistic whereas the average ONS portion (200 mL) is excessive. Biscuits developed to the needs of older adults provided, on average, 18% of the reference nutrient intake of targeted micro-nutrients. Sensory characteristics were similar between biscuits with and without micro-nutrient fortification, leading to no differences in liking. Fortified oat biscuits were less liked than commercial oat biscuits, partly attributed to flavour imparted by whey protein fortification.\ud \ud CONCLUSION: \ud \ud Macro- and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

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