Development of Low Fat, High Fiber and High Protein Soft Gel Suitable in Dysphagia-friendly Food

Le résumé fourni par la source

In order to improve the current situation of malnutrition in people with dysphagia, a kind of low fat, high fiber and high protein soft gels were developed through a thermal induction method, with whey protein, microcrystalline cellulose, sunflower oil, as well as gellan gum and konjac gum. Besides, the physical properties of the soft gels were analyzed using texture analysis, rheological testing and structural characterization. According to the International dysphagia dietary standard initiative (IDDSI), their application potential as dysphagia-friendly food was evaluated. The results showed that soft gels prepared with 4%~8% whey protein, 2%~6% microcrystalline cellulose, 1%~3% sunflower oil, and 2% polysaccharides (a mixture of gellan gum and konjac gum) exhibit excellent moldability, surface gloss, and freeze-thaw stability, meeting IDDSI Level 4 requirements. Increasing microcrystalline cellulose to 4%~6% resulted in a gel with lower strength and enhanced softness and smoothness, facilitated by the hydrogen bonding of higher amounts of cellulose and oil within the polysaccharide network, making it easier to swallow. Overall, the low-fat, high-fiber, high-protein soft gels developed in this study offer a novel dietary option for individuals with dysphagia and hold significant application potential.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.