title: Palatability of hydrolysates and Other substitution formulas for cow's milk-allergic children: a comparative study of taste, smell, and texture evaluated by healthy volunteers.
abstract: BACKGROUND
  Hydrolyzed formulas used to feed infants with cow's milk-allergy can be classified as soy based, extensively hydrolyzed (casein, whey and mixed), and amino-acid based. Their unsatisfactory taste is reported by parents and physicians.
  
  
  OBJECTIVE
  The aim of this study was to ascertain the palatability of these formulas in a double-blind taste test.
  
  
  METHODS
  Fifty healthy volunteers performed a randomized-order double-blind test with 12 different milks. The taste, smell, smell, and texture of each formula were evaluated o n scales ranging from 1 (worst) t o 5 (best). The Pearson correlation coefficient between the peptide weight of each formula and the score obtained for each evaluated attribute was calculated.
  
  
  RESULTS
  The soy formulas and rice formula had the best taste scores, followed by the whey hydrolysates; the mixed hydrolysates and the casein hydrolysates had the lowest taste scores. Individually the most palatable formula was mixed hydrolysate 1, by total score. We found a statistically significant correlation between peptide weight, reflecting the degree of hydrolysis of each formula, and the scores obtained for taste, texture, and overall palatability.
  
  
  CONCLUSIONS
  The palatability of formulas is determined by the amount of bitter peptides obtained through hydrolysis. Flavorings and sweeteners may also contribute to palatability. Further studies are needed in order to determine how to modify the organoleptic properties of these products with the purpose of improving their palatability.
authors.affiliation: Allergy Department, University Hospital La Paz, Madrid, Spain. maria_pedrosa@yahoo.es
authors.forename: M
authors.initials: M
authors.lastname: Pedrosa
authors.forename: C Y
authors.initials: CY
authors.lastname: Pascual
authors.forename: J I
authors.initials: JI
authors.lastname: Larco
authors.forename: M Martín
authors.initials: MM
authors.lastname: Esteban
mesh_terms: D000328:Adult; D004311:Double-Blind Method; D005260:Female; D006801:Humans; D041943:Infant Formula / Q000737:chemistry*; D008297:Male; D008875:Middle Aged; D016269:Milk Hypersensitivity / Q000517:prevention & control*; D009812:Odorants; D011492:Protein Hydrolysates / Q000737:chemistry*; D041942:Soy Milk / Q000737:chemistry*; D013649:Taste
chemical_list: D011492:Protein Hydrolysates