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Lookup NU author(s): Professor Paula Moynihan
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
BACKGROUND: 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 andmicro-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.RESULTS: 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.CONCLUSION: Macro-and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults. (C) 2013 Society of Chemical Industry
Author(s): Tsikritzi R, Moynihan PJ, Gosney MA, Allen VJ, Methven L
Publication type: Article
Publication status: Published
Journal: Journal of the Science of Food and Agriculture
Year: 2014
Volume: 94
Issue: 10
Pages: 2040-2048
Print publication date: 01/08/2014
Online publication date: 28/01/2014
Acceptance date: 06/12/2013
Date deposited: 06/08/2015
ISSN (print): 0022-5142
ISSN (electronic): 1097-0010
Publisher: John Wiley & Sons Ltd.
URL: http://dx.doi.org/10.1002/jsfa.6522
DOI: 10.1002/jsfa.6522
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