Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sens
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ORIGINAL ARTICLE
Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis Jessica Machado1 · Roberta Fontanive Miyahira2 · Monica Marques3 · Nathalia Moura‑Nunes2 · Renata Rangel Guimarães2 · Lilia Zago2 · Isabelle Santana2 · Maurilo Leite Junior5 · Carla Maria Avesani1,4 Received: 30 April 2020 / Accepted: 8 August 2020 © The Author(s) 2020
Abstract Objective This study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks. Methods This is a cross-sectional and multi-step study. First, 183 adult HD patients (55 ± 14 years; 50.8% males), replied to a questionnaire with their food preferences regarding taste (salty, sweet, bitter, sour) and consistency (liquid, solid, pasty) for a dialysis snack. Most patients preferred a food product with a solid consistency (90%) and a salty flavor (81.4%). Second, three muffin formulations of fine herbs were developed; one enriched with whey protein concentrate (WPC), a second with textured soy protein (TSP) and a third standard formulation without protein for comparison with the protein-enriched muffins, for which the chemical and nutritional compositions were analyzed. In the third step, 60 patients on HD (61 ± 15 years; 53% males) were enrolled in a sensory analysis by applying a 9-point structured hedonic scale, ranging from “extremely liked” (score 9) to “extremely disliked” (score 1). Results When compared with the standard formulation, the formulations enriched with WPC and TSP protein had a significantly higher amount of protein/serving (Standard: 5.9 ± 0.3 g vs WPC: 14.5 ± 0.9 g and TSP 10.8 ± 0.7 g; P
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