Palatability and Sensory Perception of Infant Formulas for the Treatment of Cow’s Milk Allergy According to Brazilian Mothers

Abstract

Introduction: Cow’s milk allergy (CMA) is the most prevalent allergic manifestation in the world pediatric population. The treatment is based on the exclusion of the milk proteins from the diet of the nursing mother or, in the case of new-born babies using infant formulas, the use of infant formulas with extensively hydrolyzed proteins (eHF) or free amino acids (AAF). However, the taste of the eHF may represent an obstacle to the treatment, which is basically dietary. The objective of this study was to measure the sensorial perceptions of different infant formulas for the treatment of cow’s milk allergy, according to Brazilian mothers of infants with this clinical condition. Methodology: Randomized blind study of 90 women, mothers of children with CMA. Five different types of formulas aimed at the treatment of CMA were evaluated, without identification of type, brand or manufacturer, in relation to acceptability and preference. Result: Evaluation of the appearance, smell, flavor and aftertaste of the powders and prepared products showed similar orders of preference, with only slight differences in discrimination. All results showed that whey based eHF were chosen as better palatable compared to eHF based on rice and casein and AAF. Overall and aftertaste liking of the rice based eHF was better than for casein based eHF and for AAF; smell and flavor liking was better for rice based eHF than for casein based eHF. Conclusion: Whey hydrolyzates were more palatable than other eHF and amino acid formula, which is a potential advantage in the maintenance of an adequate intake for children on a CMA diet.