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A texture-modified dessert with high nutritional value designed for people with dysphagia:effect of refrigeration and frozen storage
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作者 María Cartagena Larisa Giura +1 位作者 Diana Ansorena Iciar Astiasaran 《Food Science and Human Wellness》 SCIE CSCD 2024年第1期462-471,共10页
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
关键词 MALNUTRITION texture-modified-food HYDROCOLLOIDS Viscoelastic properties food texture
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Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients 被引量:5
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作者 Xinmiao Wang Gangying Zheng +6 位作者 Mingsong Su Yanqiu Chen Hua Xie Weijia Han Qing Yang Jianqin Sun Jianshe Chen 《Food Science and Human Wellness》 SCIE 2019年第2期149-155,共7页
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
关键词 DYSPHAGIA ELDERLY Biting force Tongue pressure Eating capability SWALLOWING food texture food oral processing
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Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
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作者 Yesica A.Czajkowska–González Emilio Alvarez–Parrilla +3 位作者 Nina del Rocío Martínez–Ruiz Alma A.Vázquez–Flores Marcela Gaytán–Martínez Laura Ade la Rosa 《Food Production, Processing and Nutrition》 2021年第1期314-325,共12页
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
关键词 condensed tannins hydrolysable tannins phenolic acids GLUTEN food rheology food texture protein-phenolic interactions disulfide bonds non-covalent interactions
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