Cargando…

Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients

This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprise...

Descripción completa

Detalles Bibliográficos
Autores principales: Limampai, Thitiwat, Impaprasert, Rarisara, Suntornsuk, Worapot
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572211/
https://www.ncbi.nlm.nih.gov/pubmed/37835329
http://dx.doi.org/10.3390/foods12193676
_version_ 1785120181834481664
author Limampai, Thitiwat
Impaprasert, Rarisara
Suntornsuk, Worapot
author_facet Limampai, Thitiwat
Impaprasert, Rarisara
Suntornsuk, Worapot
author_sort Limampai, Thitiwat
collection PubMed
description This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprised three main parts: (1) an investigation of hydrocolloid types and concentrations for texture-modified foods to aid dysphagia patients during training; (2) a study of sterilization conditions and ascorbic acid’s impact on physical properties (e.g., texture, viscosity, color) of the texture-modified foods; and (3) an evaluation of changes in physical, chemical, and microbial properties of the product during storage. Results revealed that the ideal recipe involved using pork bone broth with 1% κ-carrageenan for texture modification, which closely matched the properties of hospital jelly samples in terms of hardness, adhesiveness, and viscosity. Sterilization at 110 °C for 109 min effectively eliminated microorganisms without affecting the product’s appearance or texture, albeit causing a slight increase in brownness. Adding ascorbic acid helped to prevent the Maillard reaction but reduced the gel strength of the sample and induced milk protein denaturation, leading to aggregation. During storage at room temperature for 9 weeks, the product became browner and less firm. Notably, no bacteria were detected throughout this period. In conclusion, this heating process is suitable for producing jelly soup to support swallow training for dysphagia patients with neurological problems. It offers invaluable assistance in their daily training to regain normal swallowing function.
format Online
Article
Text
id pubmed-10572211
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-105722112023-10-14 Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients Limampai, Thitiwat Impaprasert, Rarisara Suntornsuk, Worapot Foods Article This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprised three main parts: (1) an investigation of hydrocolloid types and concentrations for texture-modified foods to aid dysphagia patients during training; (2) a study of sterilization conditions and ascorbic acid’s impact on physical properties (e.g., texture, viscosity, color) of the texture-modified foods; and (3) an evaluation of changes in physical, chemical, and microbial properties of the product during storage. Results revealed that the ideal recipe involved using pork bone broth with 1% κ-carrageenan for texture modification, which closely matched the properties of hospital jelly samples in terms of hardness, adhesiveness, and viscosity. Sterilization at 110 °C for 109 min effectively eliminated microorganisms without affecting the product’s appearance or texture, albeit causing a slight increase in brownness. Adding ascorbic acid helped to prevent the Maillard reaction but reduced the gel strength of the sample and induced milk protein denaturation, leading to aggregation. During storage at room temperature for 9 weeks, the product became browner and less firm. Notably, no bacteria were detected throughout this period. In conclusion, this heating process is suitable for producing jelly soup to support swallow training for dysphagia patients with neurological problems. It offers invaluable assistance in their daily training to regain normal swallowing function. MDPI 2023-10-07 /pmc/articles/PMC10572211/ /pubmed/37835329 http://dx.doi.org/10.3390/foods12193676 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Limampai, Thitiwat
Impaprasert, Rarisara
Suntornsuk, Worapot
Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
title Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
title_full Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
title_fullStr Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
title_full_unstemmed Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
title_short Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
title_sort influence of some hydrocolloids and sterilization conditions on the physical properties of texture-modified foods developed for the swallow training of dysphagia patients
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572211/
https://www.ncbi.nlm.nih.gov/pubmed/37835329
http://dx.doi.org/10.3390/foods12193676
work_keys_str_mv AT limampaithitiwat influenceofsomehydrocolloidsandsterilizationconditionsonthephysicalpropertiesoftexturemodifiedfoodsdevelopedfortheswallowtrainingofdysphagiapatients
AT impaprasertrarisara influenceofsomehydrocolloidsandsterilizationconditionsonthephysicalpropertiesoftexturemodifiedfoodsdevelopedfortheswallowtrainingofdysphagiapatients
AT suntornsukworapot influenceofsomehydrocolloidsandsterilizationconditionsonthephysicalpropertiesoftexturemodifiedfoodsdevelopedfortheswallowtrainingofdysphagiapatients