The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

Abstract

BACKGROUNDUnder-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 and micro-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.RESULTSOat 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.CONCLUSIONMacro- and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults. © 2013 Society of Chemical Industry

Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow

“…The recipes had been developed previously by Tsikritzi et al [ 28 ] and the University of Reading Food Research Group and were adapted for this study. In summary, for the cake dough (pilot study), the butter and sugar were creamed until smooth, the remaining ingredients were added and mixed and batter (450 g) was weighed out into 600 mL loaf tins and baked until golden brown (30 min at 170 °C).…”

Can fortified foods and snacks increase the energy and protein intake of hospitalised older patients? A systematic review

“…Ingredients can either be in the form of natural foodstuffs, or powders/syrups of high protein or carbohydrate content, such as whey protein. Examples include the use of fortified bread , soups and sauces , protein and dairy‐enriched main meals , and high‐calorie between‐meal snacks or desserts, such as biscuits , yogurt and ice cream . This strategy could increase the recognisability and acceptability of the supplementation and so encourage consumption, especially in patients with delirium.…”

Reconciling the Irreconcilable: Micronutrients in Clinical Nutrition and Public Health

“…Chronic low-grade inflammation, common in the elderly and those who live in unsanitary conditions, leads to less efficient absorption through hepcidin regulation [23]. Special fortified foods for the elderly have been proposed to provide estimated intake requirements for micronutrients, which may otherwise not be met by their reduced energy diets [24].…”