Evaluation of Taste of Enteral Nutrient Ice Cream and Search for Factors Affecting the Taste

Objectives: Patients' adherence to enteral administration of nutrients is influenced by their feeling during administration. The present study compared the taste of commercially prepared ice cream with that of enteral nutrient ice cream, using a sensory test. Additionally, the factors influencing the comprehensive evaluation of enteral nutrient ice cream and commercially prepared ice cream were identified.

Methods: A sensory test was performed by 30 pharmacists, on commercially prepared ice cream and enteral nutrient ice cream using the Semantic Differential Method. The factors related to comprehensive evaluation were extracted, and those influencing the comprehensive evaluation of ice cream were analyzed by Covariance structure analysis.

Results: No significant differences were observed in the comprehensive evaluation of enteral nutrient ice cream and commercially prepared ice cream (p = 0.08, 95% CI = −0.78 to 0.04). Covariance structure analysis identified five factors related to Easy-to-intake (i.e., Taste, Ease to ingest, Continuity, Peculiar flavor, and Familiarity), which strongly influenced Comprehensive evaluation (standardized estimated value: 0.88). In addition, four factors related to discomfort factor (i.e., Feeling of heaviness, Concentration of taste, Greasiness, and Milky smell) were found not to influence Comprehensive evaluation directly but were correlated with Ease-to-intake (standardized estimate: 0.64).

Conclusion: It is important for healthcare professionals to understand the factors involved in the comprehensive evaluation of enteral nutrients, and they should provide appropriate information about it.