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Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments

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Abstract

Calorie-dense starchy thickeners (CDSTs) are preferable for dysphagic individuals while in terms of both sufficient moisture and energy intake. In the present study, we evaluated the thickening and anti-sedimentation effects of five commercial CDSTs and pre-screened the best candidate of germ rice (GR) powder for further formulation with xanthan and guar gums (XG and GG). The formulated model food matrices (MFMs) with different concentrations of CDST were prepared: nectar-like, honey-like, and pudding-like defined as 200 ± 50 mPa·s, 1050 ± 50 mPa·s, and 1800 ± 50 mPa·s, respectively. These CDST-MFMs were also subjected to evaluations of their physicochemical properties and stability. The solubility of MFMs containing GR could be as high as 60.95%; whereas the oil binding capabilities ranged between 3.77 and 4.22%, which were significantly higher (p < 0.05) than those of the MFMs containing only one particular gum with solubility ranging 21.38–40.54% and oil binding capabilities ranging 2.33–2.68%. An unstable viscosity pattern of honey-like MFMs containing GG alone at pH 6.5 was evidenced to the presence of an increase of 26.47% on day 3 comparing to day 1 during storage; whereas, honey-like MFMs containing GR alone at pH 3.5 presented a 19.37% sharp decline in viscosity between day 5 and 7. Overall textural properties of the XG-MFMs presented significantly higher profiles than the GG-MFMs (p < 0.05). The nectar-like MFMs containing GR alone presented a 99.58% sedimentation stability as compared to that containing GG, which can only be 82.50%. Overall, the GR–XG formulation has shown a potential to be a dysphagia-friendly MFM formulation with CDST that could be stored for at least 7 days.

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Funding

This study was sponsored by the Council of Agriculture of the ROC (Taiwan) Government [Grant Number 107-3.5.2-Z1(1)].

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Authors and Affiliations

  1. Department of Food Science, National Chiayi University, 300 Syuefu Rd., Chiayi, 60004, Taiwan, ROC

    Huai-Wen Yang & Tulakorn Sombatngamwilai

  2. Department of Nursing, Taipei Veterans General Hospital, 201, Sec. 2, Shipai Rd., Beitou District, Taipei, 11217, Taiwan, ROC

    Hung-Da Dai

  3. Department of Nutrition Therapy, Dalin Tzu Chi Hospital, 2, Minsheng Rd., Dalin Town, Chiayi, 62247, Taiwan, ROC

    Wei-Chi Huang

Authors
  1. Huai-Wen Yang
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  2. Hung-Da Dai
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Correspondence to Huai-Wen Yang.

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Yang, HW., Dai, HD., Huang, WC. et al. Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments. Food Measure 14, 3089–3102 (2020). https://doi.org/10.1007/s11694-020-00549-3

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  • DOI: https://doi.org/10.1007/s11694-020-00549-3

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