Irradiated or aseptically prepared frozen dairy desserts: acceptability to bone marrow transplant recipients.
Sterile ice cream and frozen yogurt were offered to immunosuppressed patients recovering from bone marrow transplantation. To obtain sterile products, two of the dairy desserts (prepackaged ice cream and frozen yogurt bars) were exposed to 40 kGy of cobalt 60 irradiation. Four different flavors of ice cream were aseptically prepared under a laminar airflow hood using commercially sterilized ingredients. A commercially sterile, frozen milk-based drink on the low-microbial menu served as the control. Ratings of the seven products by 17 patients indicated that a frozen vanilla milk-based drink and aseptically prepared chocolate ice cream were highly acceptable to recovery immunosuppressed patients who have difficulty eating most foods. However, the seven desserts received higher ratings from a sensory panel of healthy individuals than from the patient panel, confirming that new foods for the low-microbial diet should be "market-tested" by the targeted patient population before inclusion in the menu.
Dong
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Institute for Food Science and Technology, University of Washington, Seattle 98195.
Hashisaka
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Rasco
B A
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Einstein
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MA
Mar
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Aker
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D000328:Adult; D000368:Aged; D000704:Analysis of Variance; D016026:Bone Marrow Transplantation; D003611:Dairy Products; D004780:Environment, Controlled; D005260:Female; D005511:Food Handling; D005514:Food Irradiation; D005519:Food Preservation; D005615:Freezing; D006801:Humans; D007054:Ice Cream; D007165:Immunosuppression Therapy; D008297:Male; D008875:Middle Aged; D011897:Random Allocation; D013242:Sterilization; D013649:Taste; D015014:Yogurt