hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Appetizing muffins designed for nutritional needs of older adults
SP Technical Research Institute of Sweden.
SP Technical Research Institute of Sweden.
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.ORCID iD: 0000-0002-3692-7014
Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).ORCID iD: 0000-0002-7249-2628
2016 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Introduction: Due to good living conditions, the population of older adults is growing. Increased age increases prevalence of diseases and thereby also the risk of disease related malnutrition (DRM) increases. Appetizing and nutritious food products are needed to counteract DRM. One possible way to enable increased nutritional intake for older people with poor appetite is to offer energy/protein rich snacks between meals. In Sweden, afternoon coffee is an appreciated part of the day. It has also been shown that different varieties of muffins are a popular choice to eat with the coffee among older adults. Developing muffins to suit older adults’ nutritional needs along with their sensory cravings may contribute to decreased DRM. The aim of this study was to investigate added nutritional content along with the sensorial effects of increased fat/protein content in muffins.

Methods: Design of four different muffins were developed and produced according to a processing scheme where fat and proteins were added. Sensory evaluation and nutritional calculations were performed. Further moisture content, water activity, weight loss and size of the muffins were measured.

Results: The fat and protein additions affected the sensory properties and nutritional value of the muffins:

Muffin type

Content (g/100g   muffin)

Sensory properties

fat

protein

Reference

27

4,9

soft, smooth

With added fat

42

3,8

flat, moist, fatty mouth

With added protein (whey)

23

12,4

feel hard, compact, pointy, low

flavors

With added fat and protein

37

10,2

a bit hard, compact, fatty mouth feel   effects of protein are dominant

Discussion: It can be concluded that muffins with added nutrients and sensorialy designed for older adults’ is promising.  However, further recipe/process development in order to increase appetizing sensory properties may be achieved.

Place, publisher, year, edition, pages
2016.
Keywords [en]
Muffins, elderly, protein, energy
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-17325OAI: oai:DiVA.org:hkr-17325DiVA, id: diva2:1144656
Conference
Eurosense 2016
Available from: 2017-09-26 Created: 2017-09-26 Last updated: 2017-09-27Bibliographically approved

Open Access in DiVA

fulltext(806 kB)17 downloads
File information
File name FULLTEXT01.pdfFile size 806 kBChecksum SHA-512
eb4f55b4dbc21c9bd3bce293c78c861291dd3098c4665312e9caf05be92d6c8e78f709493917d5ef2de8b78d6e59f013246cbfd0ed34c11a0e3b68adaeb49243
Type fulltextMimetype application/pdf

Search in DiVA

By author/editor
Rothenberg, ElisabetWendin, Karin
By organisation
Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för Mat- och måltidsvetenskap
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 17 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 37 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf