Sweet sticky rice puree diet for elderly with dysphagia

Paweerisa Choichuedee, Uthaiwan Suttisansanee, Chatrapa Hudthagosol, Promluck Somboonpanyakul

Abstract


This research aimed to study the effect of xanthan gum (XG) on physico-chemical and sensory properties of sweet sticky rice puree diet (SRD). The three different concentrations of XG at 0.75, 1.00 and 1.25% (w/w) were added in the SRD. The results showed that shear stress and shear rate (50 s-1) at 25 oC of SRD with 0.75, 1.00 and 1.25 % (w/w) were fitted to the power law model with high determination coefficients (R2= 0.94-0.97). All of the SRD samples showed high shear-thinning behavior (n = 0.18-0.21) and the apparent viscosities were in the range of 5.13 to 7.07 Pa.s. Thus, all three SRD were classified as puree diet. The sensory evaluation was conducted by 20 elderly with dysphagia, who classified as untrained panel.The results showed that texture, color, flavor, taste and overall acceptability of SRD with different levels of XG were not significantly different (p>0.05), but the SRD with 0.75% XG was selected to be further developed because it was identified by the elderly with dysphagia that it was the easiest swallowing puree diet. In addition, the total phenolic content and antioxidant activities by DPPH, FRAP and ORAC assay of SRD with 0.75% XG were 82.30 mgGAE/100g, 45.16, 91.35 and 494.45 µmol TE/100g, respectively. Therefore, the modified texture of SRD will improve swallowing safety of the elderly with dysphagia.


Keywords


sticky rice flour, puree diet, elderly, dysphagia

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