Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia - PubMed (original) (raw)

Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia

Nuraihan Abu Zarim et al. J Food Sci Technol. 2018 Nov.

Abstract

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.

Keywords: Dysphagia; Gum; Rheological test; Starch; Texture-modified food; Thickener.

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Figures

Fig. 1

Fig. 1

a Oscillatory rheograms of control and thickened samples for storage modulus (G′) at 30% thickener’s concentration. b Oscillatory rheograms of control and thickened samples for loss modulus (G″) at 30% thickener’s concentration. Control = sample without starch, S = sago starch, T = tapioca starch, MC = modified corn starch, XG = xanthan gum, CMC = carboxymethyl cellulose gum

Fig. 2

Fig. 2

Steady state flow curves of control and thickened samples at 30% thickener’s concentration. Control = sample without starch, S = sago starch, T = tapioca starch, MC = modified corn starch, XG = xanthan gum, CMC = carboxymethyl cellulose gum

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