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Abstract The development of a meat-based food, with a pasty texture, meets the need to improve the nutritional intake (mainly protein), in children diagnosed with cerebral palsy and dysphagia disorders.… Click to show full abstract
Abstract The development of a meat-based food, with a pasty texture, meets the need to improve the nutritional intake (mainly protein), in children diagnosed with cerebral palsy and dysphagia disorders. This study evaluated the use of oregano essential oil (EO) on the development of an infant food (IF) for children with cerebral palsy and dysphagia disorders, and the shelf-life (polyphenols content, antioxidant activity, lipid oxidation, color, pH, syneresis and adhesives) of the product during 28 days of storage. Four treatments were developed: Standard IF (STD), without EO; Control IF (CON), with BHT; IF with 0.01% EO (EO-0.01%), and IF with 0.05% EO (EO-0.05%). The results indicated that samples containing oregano EO presented higher antioxidant activity (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2017
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