Texture-modified food has become an important strategy in managing dysphagia. Pureed food is proven to be the safest texture due to its high viscosity which can slow down the rate of the food bolus during swallowing. In this study, texture-modified chicken rendang was developed according to Texture C (smooth puree) as described by the Australian standard for texture-modified food. Samples were added with five different thickeners (sago starch, tapioca starch, modified corn starch, xanthan gum and carboxymethyl cellulose gum) at three different concentrations (10, 20 and 30% w/w). Their rheological effects were analyzed through dynamic and steady shear test. Results obtained reveals that samples contained xanthan gum have higher structure rigidity and shear thinning behaviour, while carboxymethyl cellulose gum provides the highest viscosity as well as yield stress than other samples. In terms of concentration, a strong dependence of structural rigidity and viscosity of all prepared samples with amount of thickeners added was observed. Overall, based on its rheological properties, the addition of carboxymethyl cellulose gum at 30% concentration was found to be the most suitable thickener, to be incorporated in the texture-modified chicken rendang. Selecting a suitable food thickener in developing food for individual with dysphagia plays an important role to ensure the right texture and consistency for their safe consumption.

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A sensory study was conducted to evaluate the acceptability of texture modified chicken rendang (TMCR) added with different thickeners (modified corn starch (MC), sago starch (S), tapioca starch (T), xanthan gum (XG) and carboxymethyl cellulose gum (CMC) among healthy elderly consumer. The sensory evaluation was rated using the hedonic test with visual 7-points Cued Facial Scale (CuFS) for ease of swallowing, overall appearance, and overall texture’s attributes. Meanwhile, a categorical scale (‘Yes’ or ‘No’ answer) was used to evaluate purchase intention, liking on the flavour, residues left after swallowing, and sample’s aftertaste. Results showed that all samples were highly accepted for all attributes tested. The insignificant difference between all samples using Cued Facial Scale could be due to similar physical appearance as well as reduced sensory capability among the elderly panellists. Besides, all thickened samples were found to be free from any food residues after swallowing, due to higher cohesion between food particles contributed by the thickeners. In addition, the use of thickeners shown to prevent easy disintegration of food particles during oral consumption which involved tongue and palate shear in the presence of saliva. Even though 79% of the panellists in perceived a starchy taste for all thickened samples, this attribute did not affect the purchase intention and flavour acceptance of the developed products, as both received more than 79% and 85 % likings, respectively. The finding shows that the elderly panellists had a good impression on the developed TMCR, which indicates its promising prospect for product commercialisation.