Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value....Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value.In this study,six formulations of a strawberry dessert enriched in protein(calcium caseinate)and fiber(wheat dextrin or inulin)were developed using different hydrocolloids(xanthan gum,carboxymethyl cellulose or modified starch)to provide desirable texture and stability.Nutritional value was calculated and total phenolic content and antioxidant activity of the samples were analyzed.Back-extrusion test,rheological measurements and sensory analysis were performed in refrigerated and frozen samples to characterize their textural and viscoelastic properties.The high content in protein(14.7 g/100 g)and fiber(7.9-8.7 g/100 g)made possible to use the claims“high protein”and“high fiber”.Phytochemicals supplied by strawberries contributed to the antioxidant properties of the dessert.Loss tangent ranged 0.28-0.35 for all the formulations,indicating a weak gel behavior,which could be considered safe to swallow.The formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen storage.This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.展开更多
The use of xanthan gum(XG)has been reported to soften the texture of gluten-free pasta(GFP),making it an ideal food for the elderly with swallowing difficulties.Designing pasta shapes can enhance the suitability of sa...The use of xanthan gum(XG)has been reported to soften the texture of gluten-free pasta(GFP),making it an ideal food for the elderly with swallowing difficulties.Designing pasta shapes can enhance the suitability of sauces,improving sensory properties.This study aimed to investigate the optimal amount of XG for softening the texture of GFP.Three-dimensional(3D)printing was used to create lattice design shapes of the soft GFP,and sauce adhesion capacity(SAC)was investigated.The viscoelastic properties and yield stress values of the GFP dough significantly increased with higher XG contents(0.25%-2%)(p<0.05),improving ink printability.The X-1%sample showed a decrease in the storage modulus(G’)(representing solid-like behavior)curve when the temperature increased from 68℃,correlating with its lower hardness(5.11×10^(4)±480 N/m^(2)),which almost matched level 2 as the soft solid food that can be mashed with gums.This also agreed with its reduction in waterholding capacity(WHC)and its larger microstructural porosities.The SAC test demonstrated a significant relationship between 3D lattice design shapes and sauce viscosity,concluding that high-or low-viscous sauces may be suitable for the larger or smaller size of interior hole designs,respectively.This study provides guidance for developing novel 3D-printed GFP with a soft texture specifically designed to improve the mealtime experience for the elderly.展开更多
Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and ...Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability.A total of 26 elderly patients with potential swallow disorder were recruited in this work.Participants’denture status and daily diet texture were determined by a pre-questionnaire analysis.Their swallowing capability was assessed and rated by water drinking test.Maximum tongue pressure,incisor occlusal force and hand gripping force were measured for each subject.It was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal adults.The swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=−0.498,P<0.05)and the tongue muscle strength(r=−0.544,P<0.05).The biting force of dysphagia participants correlates significantly with dental conditions(P<0.05).The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.展开更多
The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food.Howeve...The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food.However,phenolic compounds present great structural diversity,as well as the ability to interact in a complex way with the macromolecules that constitute the bread matrix.Therefore,the addition of these flours,extracts or pure compounds produces various effects on the microstructure of bread,and several of its sensory properties.This is mainly due to interactions between phenolic compounds and gluten proteins.The objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix,mainly gluten.The effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed.展开更多
The study explored the impact of partially purified transglutaminase(pTGase;0,5,10,20,40 and 80 units/g surimi)from Asian seabass liver alone and in combination with 1-2.5%(w/w)Bambara groundnut protein isolate(BGPI)o...The study explored the impact of partially purified transglutaminase(pTGase;0,5,10,20,40 and 80 units/g surimi)from Asian seabass liver alone and in combination with 1-2.5%(w/w)Bambara groundnut protein isolate(BGPI)or soy protein isolate(SPI),on the cross-linking and gelling properties of sardine surimi.pTGase at 40 units/g yielded a surimi gel with the highest gel strength(242.7 g·cm)(p<0.05),which was decreased with further increasing levels of pTGase.For plant protein isolates,2.5%(w/w)of BGPI or SPI had the highest gel strength(255.75 or 277.99 g·cm,respectively)as compared to other levels(p<0.05).When pTGase(40 units/g)was combined with 2.5%BGPI(BT)or SPI(ST),gel strength was augmented further to 277.24 g cm and 308.15 g cm,respectively.Among the plant protein isolates,gel added with SPI showed higher improvement in water-holding capacity,gel strength,and overall texture than those added with BGPI(p<0.05).Microstructural analysis showed that ST and BT gels exhibited a more compact and ordered network with small or no voids than the control gel(CON).The result was also supported by higher elastic modulus(Gʹ)of ST and BT sample than the CON,which was majorly associated with the hydrophobic interactions.Sensory analysis suggested that all ad-ditives had no negative effects on consumer preference.In vitro analysis using natural actomyosin(NAM)confirmed that ST and BT samples had the greatest reduction in protein solubility andε-amino group content,indicating stronger protein interactions and aggregation.Thus,results suggest that combining pTGase with plant protein isolates,particularly SPI,can significantly enhance the gel quality of low-grade surimi,without affecting its consumer acceptability.展开更多
基金Gobierno de Navarra(Proyectos Estratégicos para Navarra 2020)the FEDER program for the financial support of project NUTRI+。
文摘Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value.In this study,six formulations of a strawberry dessert enriched in protein(calcium caseinate)and fiber(wheat dextrin or inulin)were developed using different hydrocolloids(xanthan gum,carboxymethyl cellulose or modified starch)to provide desirable texture and stability.Nutritional value was calculated and total phenolic content and antioxidant activity of the samples were analyzed.Back-extrusion test,rheological measurements and sensory analysis were performed in refrigerated and frozen samples to characterize their textural and viscoelastic properties.The high content in protein(14.7 g/100 g)and fiber(7.9-8.7 g/100 g)made possible to use the claims“high protein”and“high fiber”.Phytochemicals supplied by strawberries contributed to the antioxidant properties of the dessert.Loss tangent ranged 0.28-0.35 for all the formulations,indicating a weak gel behavior,which could be considered safe to swallow.The formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen storage.This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.
基金supported by Basic Science Research Program through the National Research Foundation of Korea(NRF)funded by the Ministry of Education(RS-2023-00276177)a collaborative research program between Korea university and the Rural Development Administration(PJ01591202)supported by a grant from the Institute of Biomedical Science&Food Safety,Institute of Biomedical Science,Republic of Korea.
文摘The use of xanthan gum(XG)has been reported to soften the texture of gluten-free pasta(GFP),making it an ideal food for the elderly with swallowing difficulties.Designing pasta shapes can enhance the suitability of sauces,improving sensory properties.This study aimed to investigate the optimal amount of XG for softening the texture of GFP.Three-dimensional(3D)printing was used to create lattice design shapes of the soft GFP,and sauce adhesion capacity(SAC)was investigated.The viscoelastic properties and yield stress values of the GFP dough significantly increased with higher XG contents(0.25%-2%)(p<0.05),improving ink printability.The X-1%sample showed a decrease in the storage modulus(G’)(representing solid-like behavior)curve when the temperature increased from 68℃,correlating with its lower hardness(5.11×10^(4)±480 N/m^(2)),which almost matched level 2 as the soft solid food that can be mashed with gums.This also agreed with its reduction in waterholding capacity(WHC)and its larger microstructural porosities.The SAC test demonstrated a significant relationship between 3D lattice design shapes and sauce viscosity,concluding that high-or low-viscous sauces may be suitable for the larger or smaller size of interior hole designs,respectively.This study provides guidance for developing novel 3D-printed GFP with a soft texture specifically designed to improve the mealtime experience for the elderly.
基金Authors acknowledge a grant support from Chinese Nutrition Society for this project(2015 Chinese Nutrition Society(CNS)Nutrition Research Foundation—DSM Research Fund,grant number:cws201506913).
文摘Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability.A total of 26 elderly patients with potential swallow disorder were recruited in this work.Participants’denture status and daily diet texture were determined by a pre-questionnaire analysis.Their swallowing capability was assessed and rated by water drinking test.Maximum tongue pressure,incisor occlusal force and hand gripping force were measured for each subject.It was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal adults.The swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=−0.498,P<0.05)and the tongue muscle strength(r=−0.544,P<0.05).The biting force of dysphagia participants correlates significantly with dental conditions(P<0.05).The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.
基金This review was written as part of the project“Specific and non-specific interactions between proteins and proanthocyanidins”funded by Mexico´s National Council of Science and Technology(CONACYT,SEP CB 2016-286449).
文摘The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food.However,phenolic compounds present great structural diversity,as well as the ability to interact in a complex way with the macromolecules that constitute the bread matrix.Therefore,the addition of these flours,extracts or pure compounds produces various effects on the microstructure of bread,and several of its sensory properties.This is mainly due to interactions between phenolic compounds and gluten proteins.The objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix,mainly gluten.The effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed.
基金supported by the National Science,Research,and Innovation Fund(NSRF)and PSU(Grant number AGR6701290d).
文摘The study explored the impact of partially purified transglutaminase(pTGase;0,5,10,20,40 and 80 units/g surimi)from Asian seabass liver alone and in combination with 1-2.5%(w/w)Bambara groundnut protein isolate(BGPI)or soy protein isolate(SPI),on the cross-linking and gelling properties of sardine surimi.pTGase at 40 units/g yielded a surimi gel with the highest gel strength(242.7 g·cm)(p<0.05),which was decreased with further increasing levels of pTGase.For plant protein isolates,2.5%(w/w)of BGPI or SPI had the highest gel strength(255.75 or 277.99 g·cm,respectively)as compared to other levels(p<0.05).When pTGase(40 units/g)was combined with 2.5%BGPI(BT)or SPI(ST),gel strength was augmented further to 277.24 g cm and 308.15 g cm,respectively.Among the plant protein isolates,gel added with SPI showed higher improvement in water-holding capacity,gel strength,and overall texture than those added with BGPI(p<0.05).Microstructural analysis showed that ST and BT gels exhibited a more compact and ordered network with small or no voids than the control gel(CON).The result was also supported by higher elastic modulus(Gʹ)of ST and BT sample than the CON,which was majorly associated with the hydrophobic interactions.Sensory analysis suggested that all ad-ditives had no negative effects on consumer preference.In vitro analysis using natural actomyosin(NAM)confirmed that ST and BT samples had the greatest reduction in protein solubility andε-amino group content,indicating stronger protein interactions and aggregation.Thus,results suggest that combining pTGase with plant protein isolates,particularly SPI,can significantly enhance the gel quality of low-grade surimi,without affecting its consumer acceptability.
