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<p>Oral nutritional supplements (ONS) play a key role in combating malnutrition. Costly commercial options drive the need for affordable, local alternatives. The study aimed to develop two ready-to-reconstitute (RTR), ONS (standard and modified) using locally available ingredients and evaluate proximate composition, physical characteristics, reconstitution behavior, and sensory attributes. Five RTR-ONS formulations were prepared by incorporating rice flakes, wheat semolina, bajra, and jowar at varying levels (10–50%), with all other ingredients maintained at constant quantities. Statistical analysis assessed significant differences (<i>p</i> &lt; 0.05) parameters. The modified RTR-ONS showed greater energy (396&#xa0;kcal), protein (10.61&#xa0;g), crude fiber (4.93&#xa0;g). Its physical and reconstitution properties demonstrated improved flowability (Carr’s index-19.79 ± 1.02), lower moisture (4.45 ± 0.05), higher solubility (96 ± 2), good water absorption capacity (0.96 ± 0.06), and better dispersibility (75.73 ± 2.68), enabling uniform mixing, packaging, and preparation. The modified RTR-ONS demonstrated good overall acceptability score (7.4) on a 9-point hedonic scale and exhibited favorable color values (L* = 56.47, a* = − 2.9, b* = 11.8, C = 12.17) along with desirable viscosity characteristics (3 cP; torque: 10%). Using locally sourced cereals (rice, wheat, jowar, and bajra) improved affordability and sustainability, while compositional and sensory evaluations indicate the modified RTR-ONS is promising for large-scale use, but require further validation through clinical studies.</p>

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Formulation and evaluation of a ready-to-reconstitute oral nutritional supplement: physical, reconstitution, and sensory properties

  • 期刊论文

  • 发表日期：

    2026年6月30日

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  • Shivangi Verma,
  • Araveti Sumana,
  • Jagriti Anand

摘要

Oral nutritional supplements (ONS) play a key role in combating malnutrition. Costly commercial options drive the need for affordable, local alternatives. The study aimed to develop two ready-to-reconstitute (RTR), ONS (standard and modified) using locally available ingredients and evaluate proximate composition, physical characteristics, reconstitution behavior, and sensory attributes. Five RTR-ONS formulations were prepared by incorporating rice flakes, wheat semolina, bajra, and jowar at varying levels (10–50%), with all other ingredients maintained at constant quantities. Statistical analysis assessed significant differences (p < 0.05) parameters. The modified RTR-ONS showed greater energy (396 kcal), protein (10.61 g), crude fiber (4.93 g). Its physical and reconstitution properties demonstrated improved flowability (Carr’s index-19.79 ± 1.02), lower moisture (4.45 ± 0.05), higher solubility (96 ± 2), good water absorption capacity (0.96 ± 0.06), and better dispersibility (75.73 ± 2.68), enabling uniform mixing, packaging, and preparation. The modified RTR-ONS demonstrated good overall acceptability score (7.4) on a 9-point hedonic scale and exhibited favorable color values (L* = 56.47, a* = − 2.9, b* = 11.8, C = 12.17) along with desirable viscosity characteristics (3 cP; torque: 10%). Using locally sourced cereals (rice, wheat, jowar, and bajra) improved affordability and sustainability, while compositional and sensory evaluations indicate the modified RTR-ONS is promising for large-scale use, but require further validation through clinical studies.