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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40765
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dc.creatorMariana Wanessa Santana de Souzapt_BR
dc.creatorEvelyn de Souza Oliveira Lopespt_BR
dc.creatorGustavo Pereira Cosenzapt_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorRenata Adriana Labancapt_BR
dc.creatorRaquel Linhares Bello de Araújopt_BR
dc.creatorInayara Cristina Alves Lacerdapt_BR
dc.date.accessioned2022-04-04T22:49:17Z-
dc.date.available2022-04-04T22:49:17Z-
dc.date.issued2020-
dc.citation.volume40pt_BR
dc.citation.issue4pt_BR
dc.citation.spage854pt_BR
dc.citation.epage863pt_BR
dc.identifier.doidoi:10.1590/fst.23619pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40765-
dc.description.resumoThis study aimed to evaluate the impact on digestibility and physical properties of enteral formulas by the addition of variable ingredients. Eight formulas were designed by a simplex-centroid evaluating different concentrations of inulin, medium-chain triglycerides (MCT) and whey protein isolate (WPI). Overall, the eight formulas developed presented mean values of 17.3% of protein, 62.3% of carbohydrates, 11.5% of lipids, a caloric value of 420 kcal/100 g, thus obtaining nutritionally adequate formulas. The emulsion stability of the suspended formulas was affected by all ingredients and the interactions between MCT – inulin, and MCT – WPI were effective in improving this parameter. Besides that, the use of inulin mostly affected the protein digestibility, according to the degree of hydrolysis and the peptide profile. The desirability function (d-value = 0.769) proposed a formulation containing 0.70% of inulin, 1.56% of MCT, and 1.73% of WPI. This proposed solution may improve enteral formulas because this has optimal emulsion stability and protein digestibility, which are essential characteristics for a product to be used by patients under special clinical conditions.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectEnteral formulapt_BR
dc.subjectEmulsion stabilitypt_BR
dc.subjectIn vitro gastrointestinal digestionpt_BR
dc.subjectDesign of experimentspt_BR
dc.subject.otherNutrição enteralpt_BR
dc.titleEffect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulaspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/cta/a/dzqCq9QRrZKMbRgJ5ZktvSN/?lang=enpt_BR
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