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. 2021 Aug;34(4):1281-1289.
doi: 10.1007/s40620-020-00831-z. Epub 2020 Aug 28.

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

Jessica Machado  1 , Roberta Fontanive Miyahira  2 , Monica Marques  3 , Nathalia Moura-Nunes  2 , Renata Rangel Guimarães  2 , Lilia Zago  2 , Isabelle Santana  2 , Maurilo Leite Junior  4 , Carla Maria Avesani  5   6
Affiliations

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

Jessica Machado et al. J Nephrol. 2021 Aug.

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 < 0.05) but a lower amount of carbohydrate (Standard: 13.1 ± 2.2 g vs WPC: 5.6 ± 0.8 g and TSP 6.0 ± 1.2 g vs; P < 0.05). The mineral content/serving of the protein-enriched muffins was low in phosphorus (50 mg) and sodium (180 mg). The potassium content/serving was moderate for the WPC muffin (225.2 mg) and low for the TSP muffin (107.9 mg). The acceptability index (AI) for the enriched protein muffins was higher than 70% and similar to the standard formulation.

Conclusion: The muffins with fine herbs and enriched with protein were well-accepted by all patients and appropriate to serve as dialysis snacks for HD patients.

Keywords: Dialysis snack; Energy protein supplement; Hemodialysis; Protein energy wasting.

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Conflict of interest statement

The study protocol was approved by the Local Research Ethics Committee (Pedro Ernesto University Hospital, Rio de Janeiro State University, number 2.259.878).

Figures

Fig. 1
Fig. 1
Study protocol describing patient selection, development of the muffins and sensory analysis
Fig. 2
Fig. 2
Muffins of fine herbs developed for patients undergoing chronic hemodialysis and used in the sensory analysis. a Standard Muffins (not enriched with protein). b Muffins enriched with whey protein concentrate. c Muffins enriched with textured soy protein
See this image and copyright information in PMC

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