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

Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

“…The measurement of SI and SP was performed according to a method previously proposed, with modifications in sample weights and temperatures of the water bath [ 21 , 22 ]. Briefly, a 0.1 g (W 0 ) sample was weighed into a centrifuge tube and mixed with 10 mL of DW, followed by a 30 min rotary water bath at 60, 70, 80, and 90 °C; after cooling the homogenized sample to room temperature (23 ± 2 °C), the supernatant resulting from a 20 min centrifugation at 2000× g was dried in an oven at 105 °C until reaching constant weight (W sup ) within 24 h, while the sediment was weighed (W sed ) after centrifugation without undergoing further oven drying.…”

“…The OBC was measured according to the previously proposed method [ 22 , 23 ], with a sample weight of 0.1 g (W 0 ). The absorbing substrate employed was 10 mL of olive oil instead of DW.…”

“…Thereafter, the TFM remained still at room temperature overnight to allow the TFM to become dissolved. The apparent viscosity of the TFM for each sample was measured using a viscometer (DV2 T-RV, Brookfield Asset Management Inc., Toronto, Canada) with a RV-2 spindle 60 s after reaching a shear rate of 50 s −1 , according to the method described previously [ 22 ]. Then, the systematic apparent viscosity data as a function of the thickener weight with 1% for TS and HDP or 0.1% for XG were established.…”

Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

“…The OBC was measured according to the previously proposed method [12,13], with a sample weight of 0.1 g (W0). The absorbing substrate employed was 10 ml of olive oil instead of DW.…”

“…The measurement of apparent viscosity was described in Section 2.2.1. The related textural properties were determined according to a previous method [12]. After transferring 40 ml of a given thickened fluid sample into a 50-mm diameter container, a backextrusion disc (A/BE45, 45 mm diameter) was attached to a texture analyzer (TA-XT 2i, Stable Micro Systems, Surrey, England) equipped with a 10 kgf load cell.…”