Speech Science Laboratory, Faculty of Education, University of Hong Kong, Hong Kong.
J Texture Stud. 2022 Jun;53(3):405-416. doi: 10.1111/jtxs.12673. Epub 2022 Mar 14.
Seeing the popularity of rice congee consumption among Asian families, the present study examined the possibility of preparing thickened liquids from rice congee of different consistency levels that are commonly prescribed for individuals with swallowing disorders. The two most common rice varieties in Hong Kong, indica and japonica rice grains, were used to prepare rice congee from which thickened liquids were extracted. By varying the water-to-rice ratio, cooking time, optional reheating on a frying pan, and temperature, slightly thick, mildly thick, moderately thick, and extremely thick liquids were obtained. Recipes for extracting thickened liquids of different consistencies from rice congee cooked with indica and japonica rice grains were established. The consistency levels were defined with reference to although not strictly following the International Dysphagia Diet Standardization Initiative framework. Results revealed that the consistency of the product varied with water-to-rice ratio, cooking time, and temperature. Recipes were established for preparing thickened liquids using rice grains at both serving and room temperatures. Findings support that thickened liquids so obtained can be used as an alternative to thickened liquids preparing using commercial thickeners.
鉴于亚洲家庭对米粥的喜爱，本研究探索了将不同稠度的米粥制备成浓稠液体的可能性，这些稠度的米粥通常适用于吞咽障碍人群。研究使用了香港最常见的两种大米品种——籼米和粳米来制备米粥，从中提取浓稠液体。通过改变水米比例、烹饪时间、在煎锅中进行可选的再加热以及温度，可以获得稍稠、中等稠、稍稠和极稠的液体。本文建立了从籼米和粳米煮成的米粥中提取不同稠度浓稠液体的食谱。稠度级别是参照而非严格遵循国际吞咽障碍饮食标准化倡议框架来定义的。结果表明，产品的稠度随水米比、烹饪时间和温度而变化。本文还建立了在食用和室温下用大米制备浓稠液体的食谱。研究结果支持使用这种方法制备的浓稠液体可以替代使用商业增稠剂制备的浓稠液体。
