Resumen

KABBACHE, Diana Miriam et al. Acceptance of extensively hydrolysed formulas in treatment for cow's milk protein allergy. Diaeta [online]. 2018, vol.36, n.165, pp.22-27. ISSN 1852-7337.

Introduction: symptoms coming from allergy to cow's milk protein may impair a child's growth as well as concomitant increase in nutritional needs. In children consuming formula as a supplement to breastfeeding or when breastfeeding is not possible, a formula with extensively hydrolyzed protein (eHF) should be indicated as first option. Adequate intake is necessary to reverse symptoms and regain growth. However, infants frequently reject eHFs due to unpleasant taste. Objective: to sensorially evaluate five eHFs present in the market, in decreasing order of acceptance, and relate them to ingredients responsible for taste. Materials and Methods: blind sensory testing was performed on five eHFs (A, B, C, D and E) in university population. The fifty-four participants were previously trained on testing methodology and how to complete the questionnaire in individual stations. Formulas were scored from 1 to 5 (more acceptable - less acceptable) and preference was analyzed by Wilcoxon Range test (significance level 0.025). Results: based on acceptance score, formulas remained ordered as follows: E, D, A, C, B; from most acceptable to least acceptable. Formula E was the "preferred" one, although it did not show significant differences with D. A, C and B showed a significant low acceptance with respect to E and D. Ingredients analysis showed greater acceptance for whey hydrolysates with presence of lactose and/or glucose syrup and saturated fat. Level of hydrolysis and resulting peptides would be determining factors in acceptance. Conclusion: combinations of ingredients and their chemical structure could be responsible for better taste or greater acceptance of eHFs, facilitating the nutritional recovery of the infant and adherence to treatment.

Palabras clave : Cow’s milk protein; Hydrolysed formula; Acceptance; Whey hydrolysate.

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