Development and Acceptance of an Ice Cream as Food Alternative for Cancer Patients

Journal of Culinary Science and Technology

Volumn 18, Issue 2, 2020, Pages 89-97

  Vieira, Francilene Gracieli Kunradi ^a   De Salles, Raquel Kuerten ^a   Mannes, Paloma ^a   Kami, Akemi Arenas ^a   Búrigo, Telma ^b   Geraldo, Ana Paula Gines ^a   Moreno, Yara Maria Franco ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b Oncology Research Center   (Brazil)

Author keywords

chemical composition; Ice cream; sensory analysis

Indexed keywords

CHEMICAL ANALYSIS; CHEMOTHERAPY; DISEASES; OLIVE OIL; PROTEINS; SENSORY ANALYSIS;

CANCER PATIENTS; CHEMICAL COMPOSITIONS; ICE CREAMS; POLYDEXTROSE; TRANS FATS; WHEY PROTEIN ISOLATE;

ICE;

EID: 85052326376     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2018.1509752     Document Type: Article

References (33)

1. Agência Nacional de Vigilância Sanitária. ANVISA. (2003). Resolução nº 359, de 23 de dezembro de 2003. Regulamento Técnico sobre “Rotulagem Nutricional de Alimentos Embalados”. Diário Oficial da União. Brasília, DF: Ministério da Saúde, Agência Nacional de Vigilância Sanitária.
2. Agência Nacional de Vigilância Sanitária. ANVISA. (2005). Resolução nº 266, de 22 de setembro 2005. Regulamento técnico para fixação de identidade e qualidade de gelados comestíveis e, preparados para gelados comestíveis, pós para o preparo e bases para gelados comestíveis. Diário Oficial da União. Brasília, DF: Ministério da Saúde, Agência Nacional de Vigilância Sanitária.
3. Agência Nacional de Vigilância Sanitária. ANVISA. (2012). Resolução nº 54, de 12 de novembro 2012. Regulamento Técnico sobre Informação Nutricional Complementar. Diário Oficial da União. Brasília, DF: Ministério da Saúde, Agência Nacional de Vigilância Sanitária.
4. Agência Nacional de Vigilância Sanitária. ANVISA. (2017). Resolução nº 135, de 8 de fevereiro de 2017 (2017). Altera a Portaria SVS/MS nº 29, de 13 de janeiro de 1998, que aprova o regulamento técnico referente a alimentos para fins especiais, para dispor sobre os alimentos para dietas com restrição de lactose. Diário Oficial da União. Brasília, DF: Ministério da Saúde, Agência Nacional de Vigilância Sanitária.
5. Alves, E., Giaretta, A. G., Oliveira, G. L., Parisenti, J., & Silva, A. C. L., (2016). Development and acceptability of gluten-free madeleine. Journal of Culinary Science & Technology, 14, 311–317. doi:10.1080/15428052.2015.1129009
6. American Oil Chemists’ Society (A.O.C.S.). (1995). Official methods and recommended practices of the American oil chemists society (4th ed.). Champaing, USA: AOCS.
7. Association of Official Analytical Chemists (A.O.A.C.). (2000). Official methods of analysis of the association of official analytical chemists (17th ed.). Arlington, VA: AOAC International.
8. Boff, C. C., Crizell, T. M., Araújo, R. R., Rios, A. O., & Flôres, S. H., (2013). Development of chocolate ice cream using orange peel fiber as fat replacer. Ciência Rural, 43(10), 1892–1897. doi:10.1590/S0103-84782013001000026
9. Brazilian National Cancer Institute. (2015). National oncological nutrition consensus. Rio de Janeiro, Brazil: National Cancer Institute.
10. Campos, B. E., Ruivo, T. D., Scapim, M. R. S., Madrona, G. S., & Bergamasco, R. C., (2016). Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT- Food Science and Technology, 65, 874–883. doi:10.1016/j.lwt.2015.09.021
11. Capra, S., Ferguson, M., & Ried, K., (2001). Cancer: Impact of nutrition intervention outcome nutrition issues for patients. Nutrition, 17, 769–772.
12. Casas, F., León, C., Jovell, E., Gómez, J., Corvitto, A., Blanco, R., & Arcusa, A., (2012). Adapted ice cream as a nutritional supplement in cancer patients: Impact on quality of life and nutritional status. Clinical and Translational Oncology, 14(1), 66–72.
13. Costa, M. L. V., (2016). Consumo alimentar de pacientes com câncer de mama durante a quimioterapia adjuvante (Doctoral dissertation). Institutional Repository of Federal University of Bahia, Bahia, Brazil.
14. Crizel, T. M., Araujo, R. R., Rios, A. O., Rech, R., & Flôres, S. H., (2014). Orange fiber as a novel fat replacer in lemon ice cream. Food Science and Technology, 34(2), 332–340. doi:10.1590/fst.2014.0057
15. Danhauer, S. C., Keim, J., Hurt, G., & Vitolins, M., (2009). A survey of cancer patient preferences: Which types of snacks do they prefer during treatment? European Journal of Cancer Care, 18(1), 37–42. doi:10.1111/j.1365-2354.2007.00881.x
16. Dutcosky, S. D., (2013). Food sensory analysis. Curitiba, Brazil: Champagnat.
17. Ferreira, D., Guimarães, T. G., & Marcadenti, A., (2012). Acceptance of hospital diets and nutritional status among inpatients with cancer. Einstein, 11(1), 41–46. doi:10.1590/S1679-45082013000100008
18. Gonzalez, A. I., Pacheco, P. M., Martin, B. E., & Ancona, B. D., (2016). Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciência Rural, 46(4), 604–609. doi:10.1590/0103-8478cr20150505
19. González, C. M. V., Pérez, E. E., Aguirre, C. M. D., & González, C. J. C., (2015). Tratamiento de lamucisitis oral en pacientes oncológicos. Revisión de la literatura y experienciae nel Hospital General de México. International Journal of Odontostomatology, 9(2), 289–294. doi:10.4067/S0718-381X2015000200016
20. Lima, J. G., Oliveira, B. T. C., & Pinho, S. C., (2016). Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles. Food Science and Technology, 36(4), 664–671. doi:10.1590/1678-457x.13416
21. Lopes, L. D., Rodrigues, A. B., Brasil, D. R. M., Moreira, M. M. C., Amaral, J. G., & Oliveira, P. P., (2016). Prevention and treatment of mucositis at an oncology outpatient clinic: A collective construction. Text & Context Nursing, 25(1), 1–9.
22. Maestrello, C., Figueiredo, I. L., Takahashi, G. C. S., Pimentel, T. C., Visentainer, J. V., Bergamasco, R. C., & Medrona, G. S., (2017). Replacing emulsifier in a prebiotic ice cream: Physical and chemical evaluation and acceptance. Journal of Culinary Science & Technology, 16, 1–13.
23. Maia, M. C. A., Galvão, A. P. G. L. K., Della Modesta, R. C., & Pereira Júnior, N., (2008). Sensory evaluation of ice creams prepared with xylitol. Food Science and Technology, 28(1), 146–151. doi:10.1590/S0101-20612008000100021
24. Marques, P. A. R., Oliveira, D. S., Oliveira, E. A., & Maldonado, R. R., (2016). Development and sensorial analysis of food products using green banana biomass. Journal of Culinary Science & Technology, 15, 64–67. doi:10.1080/15428052.2016.1204972
25. Meilgaard, M. M., Cciville, G. V., & Carr, T., (1991). Sensory evaluation techniques. Florida, FL: CRC Press.
26. Okkels, S. L., Bredie, W. L. P., Klausen, T. W., & Beck, A. M., (2016). An investigation into between-meal food desires among hospitalized haematological cancer patients. Clinical Nutrition, 35(2), 440–445. doi:10.1016/j.clnu.2015.03.010
27. Palmieri, B. N., Moulatlet, E. M., Buschinelli, L. K. O., & Pinto-e-Silva, M. E. M., (2013). Food acceptance and its association with cancer treatments symptoms in patients of a specialized clinic. Cadernos De Saúde Coletiva, 21(1), 2–9. doi:10.1590/S1414-462X2013000100002
28. Riley, P., Glenny, A. M., Worthington, H. V., Littlewood, A., Clarkson, J. E., & McCabe, M. G., (2015). Interventions for preventing oral mucositis in patients with cancer receiving treatment: Oral cryotherapy. The Cochrane Database of Systematic Reviews, 12, CD011552.
29. Rolls, B. J., Roe, L. S., & Meengs, J. S., (2006). Reductions in portion size and energy density of foods are additive and lead to sustained decreases in energy intake. American Journal of Clinical Nutrition, 83(1), 11–17. doi:10.1093/ajcn/83.1.11
30. Schein, C. F., Marques, A. R., Vargas, C. L., & Kirsten, V. R., (2006). Side effects of chemotherapy in hospitalized cancer patients. Disciplinarium Scientia, 7(1), 101–107.
31. Silva Junior, E., & Lannes, S. C. S., (2011). Effect of different sweetener blends and fat types on ice cream properties. Food Science and Technology, 31(1), 217–220. doi:10.1590/S0101-20612011000100033
32. Spezzia, S., (2015). Mucosite oral. Journal of Oral Investigations, 4(1), 14–18. doi:10.18256/2238-510X/j.oralinvestigations
33. Trinidade, A., Martinelli, K., Andreou, Z., & Kothari, P., (2012). Fortified ice cream for head and neck cancer patients: A useful first step in nutritional and swallowing difficulties associated with multi-modal management. European Archives of Otorrhinolaryngology, 269(4), 1257–1260. doi:10.1007/s00405-011-1769-6