Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments
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ORIGINAL PAPER
Formulations of dysphagia‑friendly food matrices with calorie‑dense starchy thickeners and their stability assessments Huai‑Wen Yang1 · Hung‑Da Dai2 · Wei‑Chi Huang3 · Tulakorn Sombatngamwilai1 Received: 24 August 2019 / Accepted: 1 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Calorie-dense starchy thickeners (CDSTs) are preferable for dysphagic individuals while in terms of both sufficient moisture and energy intake. In the present study, we evaluated the thickening and anti-sedimentation effects of five commercial CDSTs and pre-screened the best candidate of germ rice (GR) powder for further formulation with xanthan and guar gums (XG and GG). The formulated model food matrices (MFMs) with different concentrations of CDST were prepared: nectar-like, honeylike, and pudding-like defined as 200 ± 50 mPa·s, 1050 ± 50 mPa·s, and 1800 ± 50 mPa·s, respectively. These CDST-MFMs were also subjected to evaluations of their physicochemical properties and stability. The solubility of MFMs containing GR could be as high as 60.95%; whereas the oil binding capabilities ranged between 3.77 and 4.22%, which were significantly higher (p
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