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Journal of Food Measurement and Characterization

, Volume 11, Issue 4, pp 1586–1591 | Cite as

Evaluation of rheological and textural properties of texture-modified rice porridge using tapioca and sago starch as thickener

  • Z. A. SyaharizaEmail author
  • H. Y. Yong
Original Paper

Abstract

Texture modification of food is one of the strategies to manage people with dysphagia. It is commonly done by addition of thickener to achieve the desired texture for people with dysphagia which aids in reducing the risk of aspiration. In this study, the effects of different thickeners (tapioca starch, sago starch and commercial thickener) at different concentrations (1–3% of total weight of ingredients) on rheological and textural properties of rice porridge were evaluated. The flow behaviors of samples were determined based on the rheological parameters of Power law and Casson model. All samples showed shear thinning behavior (exhibited by flow behavior index, n, <1) with yield stress. The dynamic moduli (G′ and G″) and tan\(\delta\) values from oscillatory frequency sweep test indicated that all samples exhibited more elastic behavior except for control and sample of rice porridge with the addition of low concentration (1%) of commercial thickener. Textural parameters of thickened rice porridge, analyzed using back extrusion test were found to be increased with increased its concentration of the thickener used. Overall, sago starch shown to have greater potential to be used as an alternative thickener compared to tapioca starch as it provides higher viscosity and more elastic behavior in rice porridge.

Keywords

Dysphagia Texture modified food Rheological behavior Back extrusion Tapioca starch Sago starch 

Notes

Acknowledgements

This study was funded by Fundamental Research Grant Scheme under Ministry of Higher Education Malaysia with Grant No. 203.PTEKIND.6711435. H.Y. Yong appreciates financial assistance from MSM Malaysia Holdings Bhd. and Kuok Foundation.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

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

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