Study on Starch-Based Thickeners in Chyme for Dysphagia Use
A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swa...
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MDPI AG
2024-12-01
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| author | Youdong Li Lingying Li Guoyan Liu Li Liang Xiaofang Liu Jixian Zhang Chaoting Wen Xin Xu |
| author_facet | Youdong Li Lingying Li Guoyan Liu Li Liang Xiaofang Liu Jixian Zhang Chaoting Wen Xin Xu |
| author_sort | Youdong Li |
| collection | DOAJ |
| description | A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swallowing behaviour of commercially available natural, pregelatinised, acetylated, and phosphorylated maize starch and tapioca starch. The results showed that all the samples belonged to food grade 3 in the framework of the International Dysphagia Dietary Standardization Initiative (IDDSI) and exhibited shear-thinning behaviour in favour of dysphagia patients, except for the sample containing pregelatinised starch, which was grade 2. Rheological tests showed that the samples had good structural recovery properties. At the same starch concentration, the elastic modulus of phosphorylated cassava starch FSMP was significantly greater than that of the starch solution, whereas that of acetylated starch was significantly less than that of the starch solution, and the combination of acetylated starch and protein led to a significant viscosity reduction phenomenon, resulting in FSMPs with good stability and fluidity; this may provide an opportunity for the incorporation of more high-energy substructures. The textural results showed that all the samples possessed textural properties of low hardness, low adhesion, and high cohesion, all of which could be used as food for dysphagia patients. This study may provide a theoretical basis for the creation and design of novel nutritional foods for dysphagia. |
| format | Article |
| id | doaj-art-b72b64dd35944b98be911a0d528534b3 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b72b64dd35944b98be911a0d528534b32025-01-10T13:17:33ZengMDPI AGFoods2304-81582024-12-011412610.3390/foods14010026Study on Starch-Based Thickeners in Chyme for Dysphagia UseYoudong Li0Lingying Li1Guoyan Liu2Li Liang3Xiaofang Liu4Jixian Zhang5Chaoting Wen6Xin Xu7College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaA dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swallowing behaviour of commercially available natural, pregelatinised, acetylated, and phosphorylated maize starch and tapioca starch. The results showed that all the samples belonged to food grade 3 in the framework of the International Dysphagia Dietary Standardization Initiative (IDDSI) and exhibited shear-thinning behaviour in favour of dysphagia patients, except for the sample containing pregelatinised starch, which was grade 2. Rheological tests showed that the samples had good structural recovery properties. At the same starch concentration, the elastic modulus of phosphorylated cassava starch FSMP was significantly greater than that of the starch solution, whereas that of acetylated starch was significantly less than that of the starch solution, and the combination of acetylated starch and protein led to a significant viscosity reduction phenomenon, resulting in FSMPs with good stability and fluidity; this may provide an opportunity for the incorporation of more high-energy substructures. The textural results showed that all the samples possessed textural properties of low hardness, low adhesion, and high cohesion, all of which could be used as food for dysphagia patients. This study may provide a theoretical basis for the creation and design of novel nutritional foods for dysphagia.https://www.mdpi.com/2304-8158/14/1/26modified starchfood for special medical purposesdysphagiatexturalswallowing simulation |
| spellingShingle | Youdong Li Lingying Li Guoyan Liu Li Liang Xiaofang Liu Jixian Zhang Chaoting Wen Xin Xu Study on Starch-Based Thickeners in Chyme for Dysphagia Use Foods modified starch food for special medical purposes dysphagia textural swallowing simulation |
| title | Study on Starch-Based Thickeners in Chyme for Dysphagia Use |
| title_full | Study on Starch-Based Thickeners in Chyme for Dysphagia Use |
| title_fullStr | Study on Starch-Based Thickeners in Chyme for Dysphagia Use |
| title_full_unstemmed | Study on Starch-Based Thickeners in Chyme for Dysphagia Use |
| title_short | Study on Starch-Based Thickeners in Chyme for Dysphagia Use |
| title_sort | study on starch based thickeners in chyme for dysphagia use |
| topic | modified starch food for special medical purposes dysphagia textural swallowing simulation |
| url | https://www.mdpi.com/2304-8158/14/1/26 |
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