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Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers.
- Source :
-
International Journal of Biological Macromolecules . Feb2024:Part 1, Vol. 258, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
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Abstract
- The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers—such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions—was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods. The International Dysphagia Dietary Standardization Initiative (IDDSI) test indicated that all gel samples were classified as level 5. The OSA-SMP-KGM gel exhibited notably higher cohesiveness (P < 0.05), reduced adhesion, and enhanced mouthfeel. The OSA-SMP-KGM gel exhibited a smooth surface and excellent water retention (92.4 %), rendering it suitable for individuals with swallowing difficulties, particularly those prone to experiencing dry mouth. The yield stress of OSA-SMP-KGM gel was 594.14 Pa and stable structure was maintained during chewing and swallowing (γ e /γ v = 62.5). This study serves as a valuable reference for developing salmon-based products that are not only highly nutritious but also fulfill the criteria for a desirable swallowing texture. • Salmon protein gels with enhanced texture was prepared by using Konjac glucomannan. • Emulsion-filled salmon protein gels showed high water retention and structural stability. • Emulsion-filled improved the adhesion and high viscoelasticity of salmon protein gels. • Emulsion-filled salmon protein gels had potential as swallowable foods for elderly people. [ABSTRACT FROM AUTHOR]
- Subjects :
- *KONJAK
*FOOD texture
*SALMON
*EMULSIONS
*STARCH
*FOOD emulsions
*WHEAT starch
Subjects
Details
- Language :
- English
- ISSN :
- 01418130
- Volume :
- 258
- Database :
- Academic Search Index
- Journal :
- International Journal of Biological Macromolecules
- Publication Type :
- Academic Journal
- Accession number :
- 175243299
- Full Text :
- https://doi.org/10.1016/j.ijbiomac.2023.128805