Formulation and Evaluation of Rheological Properties of Polymeric Enteral Formula Containing Sodium Caseinate

Subject Areas : Microbiology

Hilda Moghaddamkia ¹ (دانشجوی کارشناسی ارشد صنایع غذایی، گروه صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران)
Afshin Javadi ² (دانشیار گروه بهداشت مواد غذایی و آبزیان، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
Ali Tarighat Sfanjanic ³ (استادیار گروه بیوشیمی و رژیم درمانی، مرکز تحقیقات علوم تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران)
Akram Pezeshki Najafabadid ⁴ (استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران)

Received: 2016-05-14 Accepted : 2016-05-14 Published : 2016-05-21

Keywords: Enteral Formula, Protein, Rheology, Sodium Caseinate,

Abstract :

Introduction: Enteral nutrition depending on the formula used, results in several complications such as catheter obstruction, diarrhea and gastroesophageal reflux. The aims of this study were the formulation of suitable and appropriate enteral formulation followed by its evaluation and the comparison of the rheological properties with the available commercial formula. Materials and Methods: In this applicable study from natural and available food items with caloric density of 1 kcal/mL enteral formulation containing recommended amount of macro/micronutrients has been developed. The rheological properties of prepared and commercial formulas were measured in triplicate order by using Physica Anton Paar rheometer model MCR 301. Data obtained from the rheological tests were processed using MATLAB software to determine the appropriate mathematical models. Statistical analyses, One-way ANOVA and Duncan tests (p<0.05) were performed with SPSS software. Results: The results showed that the viscosity of formulation using sodium caseinate and chiken puree was prepared and by increasing the shear rates, the viscosity was reduced, while in the case of commercial formula the viscosity was not depended on the shear rate and shear speed. There were not statistically significant differences between the viscosities of the two types of formulas. R square of Hershel bulkely model for both formulas were over 98% and hershel bulkely model was the best model to describe the flow characteristics of formulas. Viscoelastic modulus values (G' and G˝) of developed formulas were higher than the commercial sample. Conclusion: By changing the type of protein formula using a mixture of sodium caseinate and chiken puree, the rheological properties of polymeric entreal formula as compared to the existing formulas in the market containing mixtures of sodium caseinate and soy protein isolate has been changed and due to the high nutritional value and appropraite rheological properties it might be suggested to be used as nutritional support for patients who need tube feeding.