Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups. (February 2022)

• Record Type: Journal Article
• Authors: Ribes, Susana; Grau, Raúl; Talens, Pau
• Is Part Of: Food hydrocolloids. Volume 123(2022)
• Publication Date: 2022-02
• Subjects: Dysphagia-oriented products -- Hydrocolloids -- Rheology -- Oral processing -- Sensory evaluation -- Saliva; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.107171
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: This work aimed to evaluate colour, texture, flow, and viscoelastic properties of texture-modified chicken and vegetables soups for dysphagic people, as well as their characteristics during simulated oral processing. The use of chia seed mucilage (CSM) as an alternative texturing agent for dysphagia, the influence of temperature, the effect of saliva during the simulated oral processing of samples, and the sensory acceptance of samples were also studied. Modified starch (MS), guar gum (GG), and CSM were used to modify samples texture at two consistency levels: honey-like and pudding-like consistencies. MS and CSM soups presented higher elasticity and resistance to deformation than GG samples, being considered safer to swallow by dysphagic patients. Addition of saliva caused remarkable changes in samples' consistency, adhesiveness, and apparent viscosity. Moreover, the use of CSM did not modify the swallowing properties of samples. These results confirm the feasibility of using CSM as a novel texturing agent for dysphagia management, and represent an advance in developing dysphagia-oriented products by tailoring their textural, rheological, viscoelastic, and sensory characteristics, as well as their properties during the oral processing. Graphical abstract: Image 1 Highlights: Instrumental and sensory characteristics of texture-modified soups are evaluated. Texture of soups is changed with modified starch, guar gum, and chia seed mucilage. All samples show different instrumental properties regardless of the initial viscosity. Saliva addition drops the consistency, adhesiveness, and viscosity of all the samples. Chia seed mucilage can be used as a novel texturing agent for dysphagia management.