AI Article Synopsis
- The demand for thickened fluid foods is rising due to an aging population, but current guidelines from the IDDSI are not enough for effective food development.
- Recent research suggests that using computer simulation can help create better thickened fluids by combining xanthan gum (XG) and konjac glucomannan (KGM) in specific ratios.
- The optimal ratio of 1:9 (XG:KGM) resulted in a thickener mixture that had excellent texture and swallowing properties, particularly with 0.7% thickener content, improving overall sensory quality.
Article Abstract
Increasing requests for thickened fluid food are demanded with population aging, while the limited information provided by the International Dysphagia Diet Standardisation Initiative (IDDSI) is insufficient for food development. Recently, the introduction of computer simulation seems to be able to overcome this dilemma. Here, a thickened fluid system (xanthan gum and konjac glucomannan, XG and KGM) at different ratios was kept at the same IDDSI level 3. An obvious synergy was observed in the ratio of 1:9 (XG: KGM) with high surface tension, zero-shear viscosity, firmness and cohesion, and thus was used to prepare the brown rice paste. From computer simulation, the brown rice pastes (0.3 % and 0.5 % thickener) splashed and that with higher thickener content resulted in more residue. The thickener content of 0.7 % provided enough viscosity and cohesion to avoid splash, and most of the bolus flowed consistently, showing the best sensory quality and swallowing properties.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141473 | DOI Listing |
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