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Journal of Food Science and Technology

, Volume 55, Issue 11, pp 4522–4529 | Cite as

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

  • Nuraihan Abu Zarim
  • Syahariza Zainul Abidin
  • Fazilah Ariffin
Original Article
  • 71 Downloads

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

Texture-modified food Dysphagia Rheological test Thickener Starch Gum 

Notes

Acknowledgement

The authors would like to thank the Ministry of Higher Education, Malaysia for funding this research under the Fundamental Research Grant Scheme (203.PTEKIND.6711435).

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaGelugorMalaysia

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