The Effect of Developed Blenderized Diet Formula on Physical Features
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Abstract
The objective of this research was to compare the effect of original- and developed-blenderized diet (BD) formulas on physical features (color measurement (lightness (L*), greenness to redness (a*) along with blueness to yellowness (b*) values), viscosity, including flow rate. Mean comparison between two formulas was conducted in this study. The energy distribution of both BD formulas was close to 1,000 kilocalories (kcal), and the caloric density (kcal/mL) was determined to be 1:1. The percentage in proportion of macronutrients (carbohydrate: protein: fat) of total calories was 55:15:30, respectively. Calculation of energy using Thai Nutrisurvey® software version 2.0. The original BD formula (OBDF) is composed of cooked rice, pumpkin, banana, table sugar, eggs, chicken breast, and soybean oil. The developed BD formula (DBDF) consists of pumpkin, banana, table sugar, eggs, chicken breast, and soybean oil. All cooked ingredients were blended, filtered, and then poured into a Nutri-Bag at 250 mL, followed by daily 4 feedings. Both BD formulas were repeated 3 times. The results illustrated that L* value and flow rate of DBDF (71.17 ± 0.08 and 16.18 ± 0.03 mL/min) were significantly higher than OBDF (68.82 ± 0.02 and 25.70 ± 0.26 mL/min) (p<0.05). Nevertheless, the values of a*, b* as well as viscosity of OBDF (3.04 ± 0.06, 41.39 ± 0.05 and 59.37 ± 0.07 cP, respectively) were significantly higher than DBDF (2.38 ± 0.01, 26.16 ± 0.19 and 15.37±0.03 cP, respectively) (p<0.05). Hence, DBDF has greater physical characteristics than OBDF, which should be considered when delivering enteral tube feeding to patients.
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