Developing enteral feeding formulations with different protein sources, rheological characterization and microstructural analysis of these formulations

Atıl, Gökhan Uğur
People who underwent surgery or suffer from dysphagia disease cannot consume solid food materials. Liquid food formulations which are called as enteral feeding formulations are prepared for these people. The main objective of this study was to investigate the usage possibilities of different plant-based proteins in enteral nutrition products and to examine the effects of these proteins on these products such as rheology, stability and microstructure. In the first part of this study protein concentrates were extracted from lentil, chickpea, mung bean and quinoa. Extracted proteins and two commercial proteins which are pea protein concentrate and soy protein concentrate were characterized. In order to characterize these protein concentrates, proximate analysis, amino acid analysis, WHC, OBC, FTIR analysis and scanning electron microscopy analysis were carried out. In the second part of this study, these proteins were used to formulate enteral nutrition products together with those currently used in the industry. After formulation step, particle size analysis and stability analysis were conducted. Rheological and microstructural properties were also investigated by using rheometer and confocal laser scanning microscope (CLSM), respectively. All enteral products which were prepared with different protein and fat sources were compared with commercial enteral product.


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Citation Formats
G. U. Atıl, “Developing enteral feeding formulations with different protein sources, rheological characterization and microstructural analysis of these formulations,” M.S. - Master of Science, Middle East Technical University, 2021.