Marketing research of expectations of target audience of consumers of products with functional orientation

Nutritional value of a dry soluble gerodietetic product for enteral nutrition

“…To determine compliance of the macronutrient composition to the norms recommended for older age categories [2,3,5,[31][32][33], total calorific value (100 g of the mixture), and mass fraction of macronutrients in it were calculated. The results obtained are presented in Table 3.…”

“…Based on the data on recommended daily intake of vitamins for the older age groups [2,3,5,[31][32][33], the level of their provision from consumption of 100 g of the developed dry product was investigated. The results obtained are shown in Fig.…”

“…Based on the recommendations on average norms of meeting the needs of older age groups in mineral elements [2,3,5,31,32,34], the theoretical level of their satisfaction with the consumption of liquid finished products, in the amount equivalent to 100 g of dry soluble mixture was studied (Fig. 2).…”

“…Based on the results of the analysis of the calorific value of the studied products (Table 3), it was determined that the control sample is characterized by an 8.3 % higher value. Proceeding from the experimental data on the ratio of proteins, fats, and carbohydrates in total calorific value, it was established that the product developed for enteral nutrition for which this ratio is 21.5/25.1/53.4 meets recommendations of [2,3,5,31,32] to satisfy needs of elderly people having increased workload, injuries and traumas (18-22/25-30/48-7, respectively).…”

“…Analysis of the amino acid composition has shown a significant amount of essential amino acids (366.3 mg/g of crude protein), conditionally essential amino acids (37.2 mg/g of crude protein), and glutamine (267.1 mg/g of crude protein) in the developed product. Based on these results, it was concluded that consumption of the developed product provides necessary conditions for body regeneration and satisfies the needs of plastic materials [20,32] at a high level. The content of essential, conditionally essential, and non-essential amino acids in the developed product was almost equal to that of the control sample with a difference within the measurement error.…”