Rozman, Norrazatin Haida
(2024)
Evaluation On The Effect Of Sago/Iota-Carrageenan Microgels Thickeners On Rheology, Texture And Sensory Of Pureed Carrot As Dysphagia Diet.
Masters thesis, Perpustakaan Hamzah Sendut.
Abstract
The inability or difficulty to swallow food and liquids is known as dysphagia. Providing soft, palatable and healthy texture modified foods for these group of people, is a major challenge for the food industry. Due to strong starchy flavour imparted from commercial starch-based dysphagia thickener, a study to develop microgels from other food biopolymers are needed. The objective of this study was to develop sago starch and iota-carrageenan based microgels with a functionality as food thickeners in pureed food. In phase 1, different concentrations of iota-carrageenan were added into sago starch dispersion. Microgels were fabricated using ultrasound treatment followed by spray drying process. A commercial dysphagia thickener that normally used at medical institutions and nursing homes was also included as a reference. Microgels exhibiting varying concentrations of iota-carrageenan demonstrated distinct behaviours in rheological and textural assessments. According to rheological tests, sago/iota-carrageenan microgels showed a predominant elastic tendency, with gʹ>gʺ in the frequency range. According to texture profile analysis (tpa), the sample containing 2.0 g of sago starch and 2.0 g of iota-carrageenan, ms50, exhibited excellent adhesiveness and elastic behaviour compared to a commercial thickener. The usage of sago/iota-carrageenan microgels in texture-modified food as texture modifier was further investigated in phase 2. Different sago/iota-carrageenan microgel concentrations and a commercial thickener were added to pureed carrots, and the textural properties were examined. Thixer, a commercial thickener made of modified corn starch, was used as a reference sample, while pureed carrot without the addition of thickener acts as a control
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