Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet

被引：2

作者：

Ozola, Liene ^{[1
]}

Shengjuler, Dzaner ^{[1
]}

Galoburda, Ruta ^{[1
]}

Kruma, Zanda ^{[1
]}

Straumite, Evita ^{[1
]}

Kampuse, Solvita ^{[1
]}

机构：

[1] Latvia Univ Life Sci & Technol, Fac Food Technol, Riga St 22, LV-3004 Jelgava, Latvia

来源：

FOODS | 2023年 / 12卷 / 03期

关键词：

viscosity; consistency; texture; swallowing disorder; proteins; nutritive value; MANAGEMENT; FLUIDS;

D O I：

10.3390/foods12030474

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based puree as a meal for an oro-pharyngeal dysphagia (OD) diet, enriched with proteins, fiber and antioxidant vitamins. The suitability of three protein sources-soy protein isolate, whey protein isolate and brown pea protein concentrate-was tested through evaluation of their effect on the rheological properties of protein-enriched plant-based purees for OD diets. Based on the rheological analysis, whey protein was selected for incorporation into the new product formulations. Two prototypes of soups and two prototypes of desserts produced in this study demonstrated acceptable textural properties and high nutritional value.

引用

页数：14

共 33 条

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