Konoike Yuka, Tsukayama Izumi, Oji Mei, Kawakami Takayo, Ishii Kayoko, Suzuki-Yamamoto Toshiko
Department of Nutritional Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719-1197, Japan.
Department of Nutrition and Life Science, Fukuyama University, 985-1 Sanzo, Higashimura-cho, Fukuyama 729-0292, Japan.
Foods. 2023 Oct 28;12(21):3943. doi: 10.3390/foods12213943.
In an aging society, the novel concept of added food functionality in a dysphagia diet is necessary for preventing diseases and maintain nutrition intake. The present study evaluated the utilization of as a thickened liquid for people with dysphagia due to its unique physical properties and beneficial effects on chronic inflammation. The viscosity of the prepared thickened liquid using freeze-dried powder was compared with those of xanthan gum and commercially available thickened liquids in selected conditions resembling to cooking. powder showed high versatility, because the viscosity of its thickened liquid could be easily adjusted by modifying its blending amount and temperature. The thickened liquid of had the most stable viscosity among the thickened liquids when NaCl was added and exhibited excellent resistance to α-amylase, similar to that of the other thickened liquids. The viscosity of the thickened liquid of was relatively stable on changing the pH, but it was slightly unstable when the temperature changed. Overall, the thickened liquid of powder has excellent viscosity stability, comparable to or better than commercially available thickened liquids, and is expected to be used as a new thickened liquid with added food functionality.
在老龄化社会中，吞咽困难饮食中添加食物功能的新概念对于预防疾病和维持营养摄入是必要的。本研究评估了[具体物质]作为吞咽困难患者增稠液体的用途，因其独特的物理性质以及对慢性炎症的有益作用。将使用冻干[具体物质]粉末制备的增稠液体的粘度与黄原胶和市售增稠液体在类似于烹饪的选定条件下的粘度进行了比较。[具体物质]粉末具有高度通用性，因为其增稠液体的粘度可通过改变其混合量和温度轻松调节。当添加氯化钠时，[具体物质]的增稠液体在所有增稠液体中具有最稳定的粘度，并且表现出与其他增稠液体相似的对α-淀粉酶的优异抗性。[具体物质]增稠液体的粘度在改变pH值时相对稳定，但在温度变化时略有不稳定。总体而言，[具体物质]粉末的增稠液体具有优异的粘度稳定性，与市售增稠液体相当或更好，有望用作具有添加食物功能的新型增稠液体。
