Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Acceptability of a High Protein Snack Using Artificial Sweeteners for People Living with HIV with Oral Problems

Alongkote Singhato^1*, Uraiporn Booranasuksakul¹, Somjet Khongkhon², Narisa Rueangsri¹

¹Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand, 20131
²Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, Thailand.

Corresponding Author Email: alongkote@buu.ac.th

Abstract:

People living with HIV (PLHIV) with oral problems usually suffer from malnutrition due to difficulties in chewing and swallowing, which lead to under nutrition. In addition, hyperglycemia is one of the major problems among PLHIV receiving antiretroviral therapy (ART).Up to now, in Thailand there is still a lack of specialized food products for PLHIV with oral problems that can be easily chewed and swallowed to prevent their malnutrition.This study aimed to develop high protein food products in the form of snack with artificial sweeteners, and to determine the levels of acceptance (taste, flavor, color, texture and overall satisfaction) by PLHIV with oral problems. Soybean milk pudding was selected as the food product since it is the most favored snack among PLHIV. All 3 high protein snacks (containing sugar, sucralose, and stevioside) were developed for 30 PLHIV with oral problems, and their sensory perceptions were evaluated. Results revealed there were no significant differences in all aspects of sensory perceptions between the 3 high protein snacks, except for color (p<0.05). In addition, overall satisfaction scores of all 3 high protein snacks were deemed to be acceptable by all PLHIV participants

Keywords:

Artificial Sweeteners; Development ; HIV; Sensory evaluation; Snack

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