Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Abstract Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at‐risk group and also likely to be deficient in nutrition. Diets for patients with dysphagia require textural modifications to offer soft...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-12-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.149 |
| _version_ | 1797987061573091328 |
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| author | Farnaz Mirazimi Jordi Saldo Francesc Sepulcre Alvar Gràcia Montserrat Pujola |
| author_facet | Farnaz Mirazimi Jordi Saldo Francesc Sepulcre Alvar Gràcia Montserrat Pujola |
| author_sort | Farnaz Mirazimi |
| collection | DOAJ |
| description | Abstract Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at‐risk group and also likely to be deficient in nutrition. Diets for patients with dysphagia require textural modifications to offer soft and safe food to swallow. Puree is easily consumed by the elderly, being an alternative food preparation providing essential nutrition for people with dysphagia. In this study, we aimed to create different formulations with soy protein and agar added to potato puree to add nutritional value and end up with printable material by designing food for the elderly and people with dysphagia. Some enriched potato puree formulations were obtained by adding soy protein (3%, 5%, and 7%) and up to 0.2% agar. The use of three‐dimensional food printing allows visual customization with appeal benefits of nutritional food formulations for specific consumers. The rheology and texture profile analysis of the different formulations has been performed. According to International Dysphagia Diet Standardisation Initiative (IDDSI) scales, the texture of all modified samples was suitable for people with swallowing difficulties. The samples with agar presented a better‐printed shape and a more viscous‐like behavior than the samples with soy protein. These findings highlight that soy protein could modify the texture and, from the nutritional point of view, add value to the formulations. The addition of 0.2% agar can establish good material for designing three‐dimensional (3D)‐printed food that allows the creation of textures in accordance with the needs of the elderly and people with dysphagia. |
| first_indexed | 2024-04-11T07:43:06Z |
| format | Article |
| id | doaj.art-85840b6bf13d4ab89353d303274d7f29 |
| institution | Directory Open Access Journal |
| issn | 2643-8429 |
| language | English |
| last_indexed | 2024-04-11T07:43:06Z |
| publishDate | 2022-12-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj.art-85840b6bf13d4ab89353d303274d7f292022-12-22T04:36:28ZengWileyFood Frontiers2643-84292022-12-013470671510.1002/fft2.149Enriched puree potato with soy protein for dysphagia patients by using 3D printingFarnaz Mirazimi0Jordi Saldo1Francesc Sepulcre2Alvar Gràcia3Montserrat Pujola4Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia SpainAnimal and Food Science Department Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA) XaRTA, TECNIO Universitat Autònoma de Barcelona Facultat de Veterinària Cerdanyola del Vallès Catalonia SpainDepartament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia SpainNatural Machines Iberia S.L. Barcelona SpainDepartament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia SpainAbstract Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at‐risk group and also likely to be deficient in nutrition. Diets for patients with dysphagia require textural modifications to offer soft and safe food to swallow. Puree is easily consumed by the elderly, being an alternative food preparation providing essential nutrition for people with dysphagia. In this study, we aimed to create different formulations with soy protein and agar added to potato puree to add nutritional value and end up with printable material by designing food for the elderly and people with dysphagia. Some enriched potato puree formulations were obtained by adding soy protein (3%, 5%, and 7%) and up to 0.2% agar. The use of three‐dimensional food printing allows visual customization with appeal benefits of nutritional food formulations for specific consumers. The rheology and texture profile analysis of the different formulations has been performed. According to International Dysphagia Diet Standardisation Initiative (IDDSI) scales, the texture of all modified samples was suitable for people with swallowing difficulties. The samples with agar presented a better‐printed shape and a more viscous‐like behavior than the samples with soy protein. These findings highlight that soy protein could modify the texture and, from the nutritional point of view, add value to the formulations. The addition of 0.2% agar can establish good material for designing three‐dimensional (3D)‐printed food that allows the creation of textures in accordance with the needs of the elderly and people with dysphagia.https://doi.org/10.1002/fft2.149IDDSItexture modifiedthixotropyTPAviscosityyield stress |
| spellingShingle | Farnaz Mirazimi Jordi Saldo Francesc Sepulcre Alvar Gràcia Montserrat Pujola Enriched puree potato with soy protein for dysphagia patients by using 3D printing Food Frontiers IDDSI texture modified thixotropy TPA viscosity yield stress |
| title | Enriched puree potato with soy protein for dysphagia patients by using 3D printing |
| title_full | Enriched puree potato with soy protein for dysphagia patients by using 3D printing |
| title_fullStr | Enriched puree potato with soy protein for dysphagia patients by using 3D printing |
| title_full_unstemmed | Enriched puree potato with soy protein for dysphagia patients by using 3D printing |
| title_short | Enriched puree potato with soy protein for dysphagia patients by using 3D printing |
| title_sort | enriched puree potato with soy protein for dysphagia patients by using 3d printing |
| topic | IDDSI texture modified thixotropy TPA viscosity yield stress |
| url | https://doi.org/10.1002/fft2.149 |
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