Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia

Dysphagia is defined as the difficulty or inability to swallow food and liquid. Pureed food, a class of texture-modified food is commonly used in dysphagia management. Patients with dysphagia can benefit from this diet prescription because it requires minimal oral preparation and manipulation. To da...

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Main Author:	Yong, Hui Yin
Format:	Thesis
Language:	English
Published:	2019
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/49282/1/combine_final2%20cut.pdf
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id	my-usm-ep.49282
record_format	uketd_dc
spelling	my-usm-ep.492822021-06-14T07:10:28Z Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia 2019-08 Yong, Hui Yin T11.95-12.5 Industrial directories Dysphagia is defined as the difficulty or inability to swallow food and liquid. Pureed food, a class of texture-modified food is commonly used in dysphagia management. Patients with dysphagia can benefit from this diet prescription because it requires minimal oral preparation and manipulation. To date, only few studies focused on the rheological properties of dysphagia-oriented pureed foods compared to thickened beverages. During the preparation of pureed food, commercially available thickener is usually added to impart desired consistency, which aids in reducing the risk of choking. However, high cost and limited availability of commercial thickener are burden for some patients. Therefore, this study was carried out to evaluate the effects of different starches (tapioca and sago) and gums (xanthan and guar) at different concentrations (1, 2, and 3% based on total weight of ingredients) on rheological and textural properties of pureed rice porridge. The thickening of pureed rice porridge with 1% gum and 2% starch produced samples with close apparent viscosity to the reference sample (commercial dysphagia-oriented rice porridge product). All pureed samples with similar viscosity showed variation in behaviors during rheological and textural measurements. After selection of suitable concentration for each thickener (1% gum and 2% starch), the pureed rice porridge samples were then dried using hot air dryer (80ºC for 3 hours) to produce instant rice porridges. The developed products were tested for their physicochemical, pasting, rheological, and textural properties. 2019-08 Thesis http://eprints.usm.my/49282/ http://eprints.usm.my/49282/1/combine_final2%20cut.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Yong, Hui Yin Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
description	Dysphagia is defined as the difficulty or inability to swallow food and liquid. Pureed food, a class of texture-modified food is commonly used in dysphagia management. Patients with dysphagia can benefit from this diet prescription because it requires minimal oral preparation and manipulation. To date, only few studies focused on the rheological properties of dysphagia-oriented pureed foods compared to thickened beverages. During the preparation of pureed food, commercially available thickener is usually added to impart desired consistency, which aids in reducing the risk of choking. However, high cost and limited availability of commercial thickener are burden for some patients. Therefore, this study was carried out to evaluate the effects of different starches (tapioca and sago) and gums (xanthan and guar) at different concentrations (1, 2, and 3% based on total weight of ingredients) on rheological and textural properties of pureed rice porridge. The thickening of pureed rice porridge with 1% gum and 2% starch produced samples with close apparent viscosity to the reference sample (commercial dysphagia-oriented rice porridge product). All pureed samples with similar viscosity showed variation in behaviors during rheological and textural measurements. After selection of suitable concentration for each thickener (1% gum and 2% starch), the pureed rice porridge samples were then dried using hot air dryer (80ºC for 3 hours) to produce instant rice porridges. The developed products were tested for their physicochemical, pasting, rheological, and textural properties.
format	Thesis
qualification_level	Master's degree
author	Yong, Hui Yin
author_facet	Yong, Hui Yin
author_sort	Yong, Hui Yin
title	Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
title_short	Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
title_full	Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
title_fullStr	Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
title_full_unstemmed	Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
title_sort	rheological, textural, and sensory evaluation of texture-modified rice porridge for patients with dysphagia
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2019
url	http://eprints.usm.my/49282/1/combine_final2%20cut.pdf
_version_	1747821988336893952

Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia

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