A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage
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 (cal...
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001532 |
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| author | María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran |
| author_facet | María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran |
| author_sort | María Cartagena |
| collection | DOAJ |
| description | 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 (7.98.7 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 0.280.35 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. |
| format | Article |
| id | doaj-art-f47728a13f66484886a09fc7e0bcc347 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-f47728a13f66484886a09fc7e0bcc3472025-02-03T05:54:06ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131462471A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storageMaría Cartagena0Larisa Giura1Diana Ansorena2Iciar Astiasaran3Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona 31008, Spain; Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, Pamplona 31008, Spain; Instituto de Investigación Sanitaria de Navarra, IDISNA, C/Irunlarrea s/n, Pamplona 31008, SpainDepartment of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona 31008, Spain; Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, Pamplona 31008, Spain; National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, San Adrian 31570, SpainDepartment of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona 31008, Spain; Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, Pamplona 31008, Spain; Instituto de Investigación Sanitaria de Navarra, IDISNA, C/Irunlarrea s/n, Pamplona 31008, Spain; Corresponding author at： Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona 31008, Spain; Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, Pamplona 31008, Spain; Instituto de Investigación Sanitaria de Navarra, IDISNA, C/Irunlarrea s/n, Pamplona 31008, SpainDysphagia 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 (7.98.7 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 0.280.35 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.http://www.sciencedirect.com/science/article/pii/S2213453023001532MalnutritionTexture-modified-foodHydrocolloidsViscoelastic propertiesFood texture |
| spellingShingle | María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage Food Science and Human Wellness Malnutrition Texture-modified-food Hydrocolloids Viscoelastic properties Food texture |
| title | A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage |
| title_full | A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage |
| title_fullStr | A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage |
| title_full_unstemmed | A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage |
| title_short | A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage |
| title_sort | texture modified dessert with high nutritional value designed for people with dysphagia effect of refrigeration and frozen storage |
| topic | Malnutrition Texture-modified-food Hydrocolloids Viscoelastic properties Food texture |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001532 |
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