Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Mirazimi, Farnaz (Universitat Politècnica de Catalunya)
Saldo Periago, Jordi (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Sepulcre, Francesc (Universitat Politècnica de Catalunya)
Gràcia, Alvar (2 Vegan Natural Machines S.L.)
Pujolà, Montserrat (Universitat Politècnica de Catalunya)

Fecha:	2022
Descripción:	10 pàg.
Resumen:	Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at-risk group and also likely to be deficient in nutrition. Diets for patients with dysphagia require textural modifications to offer soft and safe food to swallow. Puree is easily consumed by the elderly, being an alternative food preparation providing essential nutrition for people with dysphagia. In this study, we aimed to create different formulations with soy protein and agar added to potato puree to add nutritional value and end up with printable material by designing food for the elderly and people with dysphagia. Some enriched potato puree formulations were obtained by adding soy protein (3%, 5%, and 7%) and up to 0. 2% agar. The use of three-dimensional food printing allows visual customization with appeal benefits of nutritional food formulations for specific consumers. The rheology and texture profile analysis of the different formulations has been performed. According to International Dysphagia Diet Standardisation Initiative (IDDSI) scales, the texture of all modified samples was suitable for people with swallowing difficulties. The samples with agar presented a better-printed shape and a more viscous-like behavior than the samples with soy protein. These findings highlight that soy protein could modify the texture and, from the nutritional point of view, add value to the formulations. The addition of 0. 2% agar can establish good material for designing three-dimensional (3D)-printed food that allows the creation of textures in accordance with the needs of the elderly and people with dysphagia.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	IDDSI ; TPA ; Texture modified ; Thixotropy ; Viscosity ; Yield stress
Publicado en:	Food Frontiers, Vol. 3 Núm. 4 (2022) , p. 706-715, ISSN 2643-8429

DOI: 10.1002/fft2.149

10 p, 3.9 MB

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