Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia
- 71 Downloads
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.
KeywordsTexture-modified food Dysphagia Rheological test Thickener Starch Gum
The authors would like to thank the Ministry of Higher Education, Malaysia for funding this research under the Fundamental Research Grant Scheme (203.PTEKIND.6711435).
- Ahmed J, Ramaswamy HS (2007) Dynamic and steady shear rheology of fruit puree based baby foods. J Food Sci Technol Mysore 44:579Google Scholar
- Cichero JAY, Steele C, Duivestein J, Clavé P, Chen J, Kayashita J, Dantas R, Lecko C, Speyer R, Lam P, Murray J (2013) The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: foundations of a global initiative. Curr Phys Med Rehabil Rep 1:280–291CrossRefGoogle Scholar
- Hui YH, Sherkat F (2005) Handbook of science, technology, and engineering. CRC Press. Retrieved from https://www.crcpress.com/Handbook-of-Food-Science-Technology-and-Engineering—4-Volume-Set/Hui-Sherkat/p/book/9780849398476#googlePreviewContainer
- Ilhamto N (2013). Producing in-house pureed food in long-term care (Doctoral dissertation). University of Guelph, Ontario, CanadaGoogle Scholar
- Khatijah I, Patimah H (1998) Physico-chemical properties of local native starches. J Trop Agric Food Sci 26:99–104Google Scholar
- Rao MA (1986) Rheological properties of fluid foods. In: Rao MA, Rizvi SSH (eds) Engineering propertiesof foods. Marcel Dekker Inc, New York, pp 1–49Google Scholar
- Van Hecke E, Nguyen PU, Clausse D, Lanoisellé JL (2012) Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition. IJFS 47:177–185Google Scholar