Table of Contents
ISRN Nutrition
Volume 2013 (2013), Article ID 947865, 5 pages
http://dx.doi.org/10.5402/2013/947865
Research Article

Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn’s Disease

1Nutrition Department, Padre Anchieta University Center, 13210-800 Jundiaí, SP, Brazil
2Faculty of Nutrition, Federal University of Alfenas, 37130-000 Alfenas, MG, Brazil
3Food and Nutrition Department, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
4Faculty of Medical Sciences, University of Campinas, 13083-887 Campinas, SP, Brazil

Received 17 May 2013; Accepted 30 June 2013

Academic Editors: C. Rasmussen, A. Shaish, and C. Shing

Copyright © 2013 Taciana Davanço et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF-β, unavailable commercially, by patients with Crohn’s disease (CD) and determine the chemical composition, solubility, and total amino acids content. The supplement was diluted in water, and an acceptance test was done to evaluate the aroma, flavour, and viscosity of the product using facial hedonic scale (nine-point scale), applied on 54 CD patients. The supplement composition indicated 73.3% protein, 10.5% fat, 2.2% ash, 6.3% water, and 7.7% carbohydrate. The supplement is presented as a good protein source and high content of essential amino acids. The average acceptance for all the attributes was between 5.0 and 6.0, and the flavour was mainly associated with soybean/grain, sour milk, and sweet/vanilla flavour. The results indicated that the supplement provided important nutritional properties for CD patients; however, for a large number of individuals to be encouraged to perform supplementation, it is essential to improve the sensory quality of the product. In order to do so, additional research is necessary to prevent the formation of volatiles which cause off-flavours or to mask undesirable aromas/flavours found in it.