Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32606, USA.
J Nephrol. 2024 Jan;37(1):159-169. doi: 10.1007/s40620-023-01772-z. Epub 2023 Oct 5.
Adults with chronic kidney disease (CKD) have different protein requirements than the general population. Limited protein-rich baked snack options are available for CKD adults. The purpose of this proof of concept study was to develop two protein-rich baked snacks made with whey protein isolate and soy protein isolate and to evaluate their quality characteristics and sensory perceptions for adults with CKD.
A control formulation was obtained from the American Association of Cereal Chemists to develop three formulations-dried milk (control), whey protein isolate and soy protein isolate at an unbaked weight of 30 g. Product quality characteristics included moisture content, water activity, shape and size, and texture profile. For the sensory perception, healthy adults (n = 101) and adults with CKD (n = 57) completed a 9-point hedonic scale for appearance, flavor, texture, and overall acceptability.
Protein content for the whey protein isolate and soy protein isolate reached 20% total weight. Despite containing similar moisture, both formulations were harder than the control (p < 0.001). Healthy participants preferred the whey protein isolate-based snack over the soy protein isolate-based snack for all attributes (p < 0.05). Differences in the same attributes were not perceived among CKD participants (p > 0.05). Open-ended responses from both healthy and CKD participants indicated that the soy protein isolate formulation was softer and sweeter compared to the whey protein isolate formulation.
Overall, adults with CKD preferred both the whey protein isolate-and soy protein isolate-formulated snacks. These protein-rich baked snacks can be further modified to serve as an alternative snack choice for adults with CKD and used in future clinical trials.
慢性肾脏病（CKD）患者的蛋白质需求与普通人群不同。CKD 成人可选择的高蛋白烘焙小吃有限。本概念验证研究的目的是开发两种富含蛋白质的烘焙小吃，使用乳清蛋白分离物和大豆蛋白分离物，并评估其质量特性和 CKD 成人的感官感知。
从美国谷物化学家协会获得对照配方，以开发三种配方-干奶（对照）、乳清蛋白分离物和大豆蛋白分离物，未烘焙重量为 30 克。产品质量特性包括水分含量、水分活度、形状和大小以及质地剖面图。对于感官感知，健康成年人（n=101）和 CKD 成年人（n=57）完成了 9 点喜好量表，用于评估外观、味道、质地和整体可接受性。
乳清蛋白分离物和大豆蛋白分离物的蛋白质含量达到总重量的 20%。尽管水分含量相似，但两种配方都比对照品硬（p<0.001）。健康参与者更喜欢基于乳清蛋白分离物的小吃，而不是基于大豆蛋白分离物的小吃，所有属性（p<0.05）。CKD 参与者对同一属性的差异没有感知（p>0.05）。健康和 CKD 参与者的开放式回复表明，与乳清蛋白分离物配方相比，大豆蛋白分离物配方更柔软、更甜。
总体而言，CKD 成人更喜欢乳清蛋白分离物和大豆蛋白分离物配方的小吃。这些高蛋白烘焙小吃可以进一步修改，作为 CKD 成人的替代小吃选择，并用于未来的临床试验。
