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Publication
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| Research Title |
Dysphagia pureed diet with commercial thickener: Study on the International Dysphagia Diet Standardisation Initiative (IDDSI) specification, sensory-textural qualities, and freeze-thaw effect |
| Date of Distribution |
17 June 2021 |
| Conference |
| Title of the Conference |
FOOD INNOVATION ASIA CONFERENCE 2021 |
| Organiser |
Food Science and Technology Association of Thailand |
| Conference Place |
Zoom |
| Province/State |
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| Conference Date |
17 June 2021 |
| To |
18 June 2021 |
| Proceeding Paper |
| Volume |
- |
| Issue |
- |
| Page |
519-529 |
| Editors/edition/publisher |
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| Abstract |
A holistic, texture-modified diet using hospital-available commercial thickener were newly developed, in order to achieve a safe swallowing in patients with dysphagia. Multigrain rice
and plant-based meat analogue were prepared and added with Resource® at different concentrations (0 - 3.6% w/w). All products were evaluated with Just-About-Right (JAR) scale by specialist
panels (n = 10), International Dysphagia Diet Standardisation Initiative (IDDSI) test, viscosity, and
texture profile analysis (TPA). IDDSI and specialist test were used as the criteria for dysphagic
food selection. The addition of 2.4% w/w Resource® was most appropriate for modifying both food
matrices, deriving IDDSI at level 4 (puree) and the highest percentage of JAR for all sensorial
aspects (70 – 90%). For TPA result, supplement with thickener enabled texture improvement of
both food matrices. Hardness and cohesiveness from TPA, and viscosity increased with thickening
agent concentration added up to 3.6%. Although low hardness and viscosity with high cohesiveness
and consistency indicated safe dysphagic food, the optimum values should be fitted and
corresponded with IDDSI and sensory attributes. Improvement in textural properties using optimal
thickening agent could raise the sensory acceptance. Obtained rice puree diet had a higher stability
of texture to 4-cycle freeze-thawing than meat-analogue, with being as level 4 of IDDSI framework.
The pureed products were safe from significant pathogens and poor-hygienic microorganisms along
frozen storage for 30 days. It is expected that this modified-texture meal will be practical for a
dysphagia diet in both hospital- and home-use. |
| Author |
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| Peer Review Status |
มีผู้ประเมินอิสระ |
| Level of Conference |
นานาชาติ |
| Type of Proceeding |
Full paper |
| Type of Presentation |
Oral |
| Part of thesis |
true |
| Presentation awarding |
false |
| Attach file |
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| Citation |
0
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Journal Publication
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