Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia

Abstract

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.

Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA

“…This was attributed to the film being formed by xanthan around the leached amylose. The slippery perception can be associated with increased extensional flow properties of food because of the shear thinning behavior of xanthan, its interaction with salivary mucins and resistance to amylase action [3,7,41]. Probably, the same argument can be given for the xanthan samples being rated low for the perception of thick compared to the control and starch samples.…”

“…These improvements make the food safe to swallow for individuals with dysphagia. While providing the desired benefits, hydrocolloids will affect the rheological and sensory properties of the food [6,7]. They impact food microstructure, the breakdown of particles, force needed to deform the food during mastication, lubrication of the bolus, and mouthcoating [8,9].…”

Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations

“…Considering the new formulations, in Figure 3 B, PM exhibited a lower strength than the VC but a longer LVE. The vegetable cream, on the other hand, had higher rigidity (G’) because it contained a higher thickener concentration [ 17 , 19 ].…”

“…Different methods exist to measure the flow characteristics of thickened drinks and food for dysphagia management, among them, there are the test of elongation flow and the line spread test [ 6 , 10 , 15 ], and the rheological tests. The parameters considered in the sample rheology evaluation deal with the flow curve behavior and the viscoelastic characteristics, defined by rotational and oscillatory tests, respectively [ 16 , 17 ]. Recently, Sharma and colleagues [ 18 ], evaluated the effects of different hydrocolloids on pureed carrots considering rheological, textural, and sensorial properties.…”

An effect of the recipe composition on minced meat properties

“…In terms of rheological properties, structural rigidity and viscosity of raw minced meat play an important role in assurance of the right texture and consistency of the finished meat product. High viscosity of chicken-based minced meat ensures safe consistency of the finished product and can delay the rate of flow for food bolus during swallowing [29]. Absence of water in the recipe of the control sample also determined the high level of minced meat viscosity (532.40 ± 37.16 Pa • s) and strong minced Statistical processing of the experimental results was carried out according to [24].…”