Comparison among the use of hydrocolloids to obtain texture-modified Riceberry rice porridge fortified with bio-calcium and fish protein hydrolysate from salmon (Salmo salar) frame for elderly with Dysphagia

Abstract

The effect of different types and concentrations of hydrocolloids (xanthan gum (XG) at 0.25, 0.50 and 0.75%, guar gum (GG) at 0.25, 0.50 and 0.75%, and modified tapioca starch (MS) at 1.0, 1.25 and 1.5%) on rheological properties of the protein hydrolysate and bio-calcium fortified Riceberry rice porridges for elderly with dysphagia was investigated. Rheological properties of porridges were as dependent on types and concentrations of the thickener, except MS. The flow behavior index (n) of all porridges was less than 1.0 which was shear thinning behavior. Increasing gum-thickener concentrations in porridges increased both apparent viscosities at a shear rate of 50 s-1 and consistency coefficient (K). Both XG and GG at the similar concentrations gave a similarly steady viscosity. Moreover, the viscosity at the shear point of these samples was obviously higher than that of the control (p<0.05). Nevertheless, the addition of MS had no effects on viscosity, K or n values of the porridges (p≥0.05). Riceberry Rice porridges with XG and GG at levels of 0.25-0.75% were classified by the National Dysphagia Diet Task Force; NDD (US standard) as having a Honey-like consistency. While those with MS at levels of 1.0-1.5% had a nectar-like consistency in the similar range of the control sample (no hydrocolloids). Acceptance tests among elderly participants (n = 50) showed that porridge containing 0.25% XG, 0.25% GG, and 1.0% MS achieved the highest scores across all attributes, with liking scores ranging from 7.12–7.86, 6.94–7.64, and 6.42–7.38, respectively, depending on the hydrocolloids.