Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food

Abstract

The study aimed to formulate a high protein base as a dysphagia food and investigate the possibility of textural modification by applying microwave treatments. The formulated mixture contained 41.7% pea protein (dry basis), which exhibited shear thinning behavior. The application of microwave processing at 300, 500, and 700 W for 60, 120, and 180 s showed that at a higher level of energy induction by microwave, the hardness of the sample gradually increased from a fluid gel to a soft solid and more rigid levels. Processing at 300 and 500 W in the tested range showed that textural properties (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) of the sample could be modulated within the recommended criteria for dysphagia food, providing the possibility of individualization of food texture for dysphagia disorder. Two main causes of these textural changes could be water evaporation and protein denaturation, in which, regarding the ratio of water evaporation to the size of textural changes, protein denaturation was thought to have the main impact on the phenomena.

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

“…That is, the last TMF was 11 times more adhesive than the first and considered suitable by speech therapists. As previously mentioned, adhesiveness is one of the critical parameters for establishing the safety of food for OD (Pure et al., 2021). It is recommended that it adopt the lowest possible values.…”

“…Adhesiveness is expressed as a relationship between force and time or distance. However, in some studies, it was reported as the maximum negative force (Houjaij et al., 2009; Park et al., 2020), distance (Dick et al., 2021a, 2021b), or energy flow (J/m 2 and J/m 3 ) (Hayashi et al., 2016; Igarashi et al., 2002; Kohyama et al., 2007; Kunimaru et al., 2021; Manda et al., 2019; Nakatsu et al., 2012; Pure et al., 2021; Sano et al., 2015; Umene et al., 2015). This parameter should reach low values in foodstuffs for dysphagic people (Pure et al., 2021).…”

Formation of texture quality of raspberry snack under microwave puffing

“…The existing research mostly focus on the development of snack products and the effects of technology parameters on the quality and yield of product. For puffed foods, however, textural properties play the vital role to control and evaluate the final product quality (Pure, Yarmand, Farhoodi, & Adedeji, 2021). Nevertheless, unstable texture level, such as hard or soft, crisps or gooey, seriously affects the quality of berry snack, which may be related to processing parameters and material properties (Wang, Zhang, Fang, & Liu, 2016; Yi et al, 2016a).…”

“…The higher microwave intensity promotes the greater absorption and conversion of microwave energy inside raspberry chips, resulting in the rapid evaporation of moisture(Chen, Zhang, Mujumdar, Jiang, & Wang, 2014). Springiness defines the capacity of solid foods to go back to their initial shape after Effects of different microwave intensities (5.0, 7.5, 10.0, and 12.5 W/g) on texture properties (a) hardness (N), (b) springness, (c) cohesiveness, and (d) resilience of raspberry chips compression(Pure et al, 2021). Springiness represents the sensitivity of product pliability in the mouth and indicates the extent to which the structure is disintegrated by the first deformation.…”

Food texture and texture modification for dysphagia management

“…In organizing this special issue, our main consideration has been on the fundamental principles and feasible techniques of texture modification for adult dysphagia. For this purpose, a number of leading scientists have been approached for a contribution in topics including the effect of bolus rheology of texture-modified foods on the degree of modification (Stading, 2021a); relationship between masticatory variables and bolus characteristics of meat with different textures (Pematilleke, Kaur, Adhikari, & Torley, 2021); textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice (Wattanapan, Saengnil, Niamnuy, Paphangkorakit, & Devahastin, 2021); extensional rheology and tribology of polysaccharide solution (Funami & Nakauma, 2021); the physical properties of texture-modified foods (Stading, 2021b); the effect of the rheological properties of thickened fluids on the in vitro swallowing of solid oral dosage forms (Lavoisier, Shreeram, Jedwab, & Ramaioli, 2021); and microwave treatment to modify textural properties of high-protein gel applicable as dysphagia food (Pure, Yarmand, Farhoodi, & Adedeji, 2021).…”