Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2023-03-15 DOI:10.1016/j.fhfh.2023.100129
Chunkamol Panyayong , Khongsak Srikaeo
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引用次数: 2

Abstract

This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GEL) and freeze-thaw cycles (first and second cycle) on the qualities of purees were investigated. Banana inflorescences served as a good choice for preparation of purees that complied to “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. During the freeze-thaw cycles, the qualities of the purees degraded. The control sample (puree without hydrocolloid) failed the IDDSI tests when subjected to the second freeze-thaw cycle. Utilizing XG and CMC enhanced the quality and extended the shelf life. However, the effects of hydrocolloids were dependent on types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The recipes, including Massaman curry with chicken, Tom-yum soup, and galangal coconut soup with chicken, were successfully prepared from pureed banana inflorescences (with XG). All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study demonstrated the balance between safety and palatability of purees specially prepared as dysphagia diets.

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水胶体对为吞咽困难患者制备的香蕉果浆品质的影响
本研究旨在开发适合吞咽困难患者的香蕉果泥和配方。水胶体(改性木薯淀粉)的作用;MTS,相思胶;GA,黄原胶;XG:羧甲基纤维素;CMC,明胶;研究了凝胶(GEL)和冻融循环(第一次和第二次循环)对果泥质量的影响。香蕉花序是制备果泥的好选择,符合国际吞咽困难饮食标准化倡议(IDDSI)方法检验的“成人四级果泥食品”。在冻融循环过程中,果泥的质量下降。对照样品(不含水胶体的泥)在进行第二次冻融循环时未能通过IDDSI测试。使用XG和CMC提高了质量,延长了保质期。然而,水胶体的效果取决于所使用的类型和浓度。一些水胶体,如GA和GEL,已被发现是不合适的。这些食谱,包括马萨曼咖喱鸡肉、冬阴汤和高良姜鸡肉椰子汤,都是用香蕉蓉做成的(用XG)。所有食谱都遵循IDDSI“成人三级液化食品”指南。这项研究的发现证明了专门作为吞咽困难饮食制备的果泥的安全性和适口性之间的平衡。
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4.50
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审稿时长
61 days
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