Texture properties of parsnip (Pastinaca sativa L.) for the elderly base on the enzyme treatment

Abstract

Parsnip (Pastinaca sativa L.) is nutritionally suitable for the elderly, but it is generally rejected because they have a relatively firm texture and is difficult to eat and can irritate the stomach. Therefore, strategies are being developed to produce soft root vegetable products to meet balanced nutrient intake and healthy nutritional status in the body, taking into account the reduced digestive effects and chewing ability in the elderly. Among them, the effect of enzymes on the qualitative texture properties of parsnips was studied in this study because enzymes cause changes in fibre and have an advantageous effect on the softness of root vegetables. Here, three treatment groups, cellulase, polygalacturonase and a-amylase, and one untreated parsnip were compared and analysed, and the effect on texture parameters was confirmed. In particular, all enzyme management has significantly reduced hardness, and these results provide an opportunity to produce antioxidant-enhanced parsnips with a smooth texture and satisfactory technical properties. In addition, easy consumption of antioxidant-rich parsnips suggests that it can help older people get demand for antioxidants.

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

“…Enzyme impregnation using freeze–thaw infusion (FI) has been applied to soften solid foods. 56 Kim et al 12 used enzymatic treatments (cellulase, polygalacturonase, and α-amylase) to soften hard-textured parsnip (a nutritious root vegetable) for older people's consumption. Proteolytic enzymes ( e.g.…”

“…3). Kim et al 12 reported a lowered gel strength in chicken surimi containing non-muscle low-molecular-weight MPI owing to an altered muscle protein matrix. Chao et al 42 hypothesised that MPI inclusion at ≥30% in chicken surimi appeared to have disconnected the junction zones, forming gaps and spaces within the matrix to produce a weaker, less compact, and soft-textured structure with lower resistance to mastication force.…”

“…Such approaches could help modify food texture for consumers with limited OPC by lowering hardness, chewiness, and gumminess, enhancing softness for easy consumption. 12…”

“…In a previous study, 56 panellists with no swallowing issues used an instrumental compression test to evaluate sensory textural effects on the nutritional content of dishes for dysphagia. In another study, 12 researchers concluded from instrumental measures that cellulase-treated parsnips could be “ chewable with gums or tongue by the elderly ”, without sensory evaluation. Chun et al 45 studied only hardness although some soft but sticky foods 24 can be difficult and unsafe to swallow.…”

“…Normal foods may contain hard textures that are difficult to chew for people with limited OPC, reducing food intake and increasing choking risk. 9 Nutrient requirements are elevated in elderly people because of weakened bodily functions, [10][11][12] yet their access to diversified healthier foods is limited by texture properties.…”