Etude de la digestion et du confort en bouche de produits fromagers développés pour répondre aux besoins sensoriels et nutritionnels de la population senior.

Abstract : During aging, the sensory capacities and the mastication efficacy decrease negatively affecting the diet of the elderly. Yet, protein and calcium requirements increase with age. In this context, the formulation of foods adapted to the nutritional and sensory needs of the elderly is a challenge for the next years. The main objective of this thesis, integrated into the project AlimaSSenS, is to study the impact of the texture of model cheeses, based on whey proteins and calcium fortified, on the oral comfort and on the bioavailability of amino acids and calcium.The model cheeses developed have the same composition and variable textures. Sensory analysis were performed on a panel of people over 65, and in vitro and in vivo digestion studies (on porcine model) were conducted.The results of the digestion studies highlighted the relevance of integrating whey proteins as a major protein source in dairy products, in order to maximize the bioavailability of essential amino acids. However, the texture of model cheeses did not significantly influence the bioaccessibility of amino acids and calcium. In addition, the bioaccessibility of calcium was mainly related to intra-gastric and intra-intestinal pH, rather than to the initial chemical form of its source of enrichment. Finally, the sensory study has shown that only the textures perceived as “dry” was linked to a significant decrease in the oral comfort.This work highlights the opportunity to develop dairy products adapted for the elderly. Based on this work, it would be interesting to carry out clinical studies to know t
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Lucie Lorieau. Etude de la digestion et du confort en bouche de produits fromagers développés pour répondre aux besoins sensoriels et nutritionnels de la population senior.. Sciences agricoles. Agrocampus Ouest, 2018. Français. ⟨NNT : 2018NSARB310⟩. ⟨tel-01976704⟩

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