Organoleptic properties of products for enteral nutrition with gerodietetic purposes
DOI:
https://doi.org/10.31617/2.2026(57)06Keywords:
organoleptic properties, products for enteral nutrition, gerodietetic purpose, receptors.Abstract
Among the primary factors that determine the level of human life activity and health are social determinants, in particular the state of meeting nutritional needs. Their satisfaction acquires special importance in emergency situations, which is why products for enteral nutrition have become quite widely used in modern practice. To meet the needs of the population, eliminate the problem of import dependence, and expand their range, a series of gerodietetic products for enteral nutrition has been developed. One of the main ways of their consumption is considered to be oral, which involves the engagement of human sensory organs. Considering this, ensuring proper organoleptic properties of products for enteral nutrition is quite important. The aim of the article is to highlight the results of the research of the organoleptic properties of the developed gerodietetic products for enteral nutrition. A scientific hypothesis has been formulated that the selected qualitative and quantitative composition of the developed products will make it possible to ensure an adequate level of their organoleptic properties. Based on the evaluation of the organoleptic properties of products for enteral nutrition in dry soluble form using the developed criteria, it was determined that all samples met the specified requirements. The proposed products were characterized by a fairly homogeneous fine-dispersed structure, had a rather attractive milky-cream colour with inclusions of crystalline and bright yellow particles, a sweet-sour taste with milky-protein notes, a similar aftertaste, and a pleasant whey scent without any foreign shades. The scientific hypothesis was confirmed. Based on the results of the evaluation of the organoleptic indicators of products for enteral nutrition according to a specially developed scale, it was established that due to a more optimal selection of the qualitative and quantitative composition of raw material components, the proposed products were predominantly characterized by higher sensory properties, except for the "smell" indicator (in control sample 1, the "vanilla" flavouring was used). The results of the evaluation of the comprehensive quality indicator of organoleptic properties of products for enteral nutrition in a ready-to-consume liquid state showed that the developed products are characterized by higher organoleptic properties compared to the control samples (by 1.78–3.34%), and their consumption will largely meet the sensory needs and preferences of representatives of the target category of consumers.
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