Date of Award

3-18-2019

Document Type

Thesis and Dissertation

Degree Name

Master of Science (MS)

Department

Department of Family and Consumer Sciences

First Advisor

Julie Schumacher

Abstract

Background: Quality of life for patients with end stage renal disease is less than similar-aged, general population counterparts. A large part of the decrease in quality of life is change of diet and nutritional restrictions, oral nutrition supplements are a way to combat this decrease in quality of life.

Methods: An ice cream substitute product was developed for patients with end stage renal disease and that are on dialysis. The product consisted of rice milk, egg whites, evaporated coconut milk, sugar, and vanilla bean paste. There were two flavors: cinnamon and lemon. These flavors were both tested subjectively and objectively. Sensory taste testing was with peritoneal dialysis patients using a Likert scale ballot with a comment section. Texture analysis was completed using a CT3 Brookfield texture analyzer. The results from the sensory taste testing (taste, texture, overall acceptability) and the texture analysis were analyzed using paired t-tests. Nutritional analysis for the product was calculated.

Results & Discussion: The sensory taste test of taste, texture, and overall acceptability between the two flavors were not significantly different. Similarly, the objective results were also not statistically significant. The nutritional analysis of this product compared to the Food and Drug Administration’s ruling for a product to be a “good” source of protein determined that this product is technically a good source of protein.

Conclusion: Future studies using this product base could benefit from trying to add extra protein. The current recipe was within the restrictive renal diet and could be beneficial for dialysis clinics or ESRD patients to make at home for additional options for nutrition supplementation.

Comments

Imported from ProQuest Iocca_ilstu_0092N_11401.pdf

DOI

http://doi.org/10.30707/ETD2019.Iocca.A

Page Count

46

Included in

Food Science Commons

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