Abstract
Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. The sources were agglomerated with the MS and an increase in the porosity and viscosity of the agglomerates were observed. In all the systems evaluated, the WPI agglomerate at a concentration of 112 g/L showed a viscosity between 2122 and 5110 cP, and the agglomerates of WPC and WPH between 1115 - 2880 cP and 2600 - 6651 cP, respectively. CaCas exhibited high values in water and milk of 3200 cP and 6651 cP, respectively, and low values of 640 cP in juice. In sensory tests, the 70% WPI: 30% MS juice obtained a score 6.97, an improvement in relation to the other agglomerates, but not differing (p = 0.681) from the commercial thickener, 6.91 (p = 0.380). Based on these results, the 70% WPI: 30% MS was suggested for use in the nutritional therapy of patients with dysphagia.
Highlights
Many of the nutritional complications that occur with dysphagia sufferers are due to the low viscosity of the diet
The sample was dispersed in sodium dodecyl sulphate (SDS) and the reaction occurred in 0.2125 M phosphate buffer, pH 8.2 L-leucine (0 to 2.0 mM) was used as the standard and the readings made at 340 nm
There was no significant difference in protein content between whey protein isolate (WPI) and WPH
Summary
Many of the nutritional complications that occur with dysphagia sufferers are due to the low viscosity of the diet. Proper thickening of the food can minimise such intercurrences [1,2] In this context and aiming to optimise the nutritional care of dysphagic patients sufferers, the American guide “National Dysphagia Diet: Standardization for Optimal Care” established standards and limits for the variation in viscosity, with the objective of making the diet adequate for patients with compromised swallowing capacity. Such standards and limits do not necessarily represent the expected variation, but serve as a basis for discussion and for an analysis of the prescribed diet. These values are classified in centipoisess (cP) as “thin” (1 - 50 cP— water), “nectar” (51 - 350 cP—mango juice), “honey” (351 - 1750 cP) and “pudding” (>1750 cP) [3]
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