Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners...

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Bibliographic Details
Main Authors: Huaiwen Yang, Chai-Chun Tsai, Jung-Shiun Jiang, Chi-Chung Hua
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Polymers
Subjects:
apple pectin
xanthan gum
rheological properties
texture profile
dysphagia
Online Access:https://www.mdpi.com/2073-4360/13/6/873

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