Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties

Abstract

Many countries have aging populations, which continue to grow. Compound diets based on the nutritional needs of older adults were prepared using mixed grain rice and cooked surimi. The textural, rheological, and 3D-printing properties were regulated through the synergy between carrageenan (CG) and inulin (IN) (The total addition of CG and IN is 1.5 % (w/w) and the ratio between CG and IN was 3/1, 1/1, 1/3(w/w)). The results show that all compound diets have shear thinning behavior, and the apparent viscosity, support properties, and recovery rate increased with increased CG/IN. The compound diets with a 3/1 CG/IN ratio had the best shear recovery rate (80.95 %). Compared with the control group, adding CG/IN increased the yield stress and extrusion force of the compound diets, which decreased with the increased IN ratio. The combination of CG and IN in compound diets could facilitate easier chewing and safer swallowing. When the CG/IN ratio was 3/1or 1/1, the compound diets had the best 3D-printing properties, those which have the highest degree of similarity to the example design graphic and the most pronounced line texture. When the CG and IN were added, the hardness, springiness, and chewiness of the compound diets were enhanced, and the microstructure became denser and more regular. The compound diets are suitable for people with dysphagia and can be classified into levels 5–6 in the International Dysphagia Diet Standardization Initiative framework.