Hastaoğlu, F.; Hastaoğlu, E.; Bağlam, N.; Taş, İ.N. Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly. Nutrients2023, 15, 3620.
Hastaoğlu, F.; Hastaoğlu, E.; Bağlam, N.; Taş, İ.N. Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly. Nutrients 2023, 15, 3620.
Hastaoğlu, F.; Hastaoğlu, E.; Bağlam, N.; Taş, İ.N. Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly. Nutrients2023, 15, 3620.
Hastaoğlu, F.; Hastaoğlu, E.; Bağlam, N.; Taş, İ.N. Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly. Nutrients 2023, 15, 3620.
Abstract
Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals in terms of energy and nutrients.
Method: For this purpose, after the development of 5 different bar samples (C, P1, P2, D1, D2) containing different amounts of collagen, date puree, and pumpkin puree, they were evaluated in terms of sensory and nutritional properties.
Results: The highest flavor score bars were those with high levels of pumpkin puree (P2) and date puree (D2). By applying the TOPSIS technique, which is used when there are multiple crite-ria among multiple samples, to the snack bar samples with different contents, the most liked sample was found to be the snack bar (D2) with a high level of date puree. One serving of the developed bars contains approximately 300-400 kcal of energy and 6.8-8.8 g of protein. Consid-ering age-related decreased appetite and chewing and swallowing problems in elderly individ-uals, regular consumption of nutrient-rich small meals or snacks with enhanced sensory charac-teristics will contribute to improving their nutritional and functional status.
Medicine and Pharmacology, Dietetics and Nutrition
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
