Limampai Thitiwat, Impaprasert Rarisara, Suntornsuk Worapot
Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, Bangkok 10140, Thailand.
Foods. 2023 Oct 7;12(19):3676. doi: 10.3390/foods12193676.
This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprised three main parts: (1) an investigation of hydrocolloid types and concentrations for texture-modified foods to aid dysphagia patients during training; (2) a study of sterilization conditions and ascorbic acid's impact on physical properties (e.g., texture, viscosity, color) of the texture-modified foods; and (3) an evaluation of changes in physical, chemical, and microbial properties of the product during storage. Results revealed that the ideal recipe involved using pork bone broth with 1% κ-carrageenan for texture modification, which closely matched the properties of hospital jelly samples in terms of hardness, adhesiveness, and viscosity. Sterilization at 110 °C for 109 min effectively eliminated microorganisms without affecting the product's appearance or texture, albeit causing a slight increase in brownness. Adding ascorbic acid helped to prevent the Maillard reaction but reduced the gel strength of the sample and induced milk protein denaturation, leading to aggregation. During storage at room temperature for 9 weeks, the product became browner and less firm. Notably, no bacteria were detected throughout this period. In conclusion, this heating process is suitable for producing jelly soup to support swallow training for dysphagia patients with neurological problems. It offers invaluable assistance in their daily training to regain normal swallowing function.
本研究旨在为国际吞咽障碍饮食标准化倡议（IDDSI）框架4级（泥状）和5级（切碎湿润状）的吞咽障碍患者开发果冻汤，这些患者因神经问题需要吞咽训练以恢复正常吞咽能力。该研究包括三个主要部分：（1）调查用于质地改良食品的水胶体类型和浓度，以帮助吞咽障碍患者在训练期间进食；（2）研究杀菌条件以及抗坏血酸对质地改良食品物理性质（如质地、粘度、颜色）的影响；（3）评估产品在储存期间物理、化学和微生物性质的变化。结果表明，理想的配方是使用含1%κ-卡拉胶的猪骨汤进行质地改良，其在硬度、粘性和粘度方面与医院果冻样本的性质密切匹配。在110℃下灭菌109分钟可有效消除微生物，且不影响产品外观或质地，尽管会导致颜色略有变深。添加抗坏血酸有助于防止美拉德反应，但会降低样品的凝胶强度并导致乳蛋白变性，从而引起聚集。在室温下储存9周期间，产品颜色变深且硬度降低。值得注意的是，在此期间未检测到细菌。总之，这种加热过程适用于生产果冻汤，以支持患有神经问题的吞咽障碍患者的吞咽训练。它在患者恢复正常吞咽功能的日常训练中提供了宝贵的帮助。
