Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet
Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphag...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/474 |
| _version_ | 1797624622072463360 |
|---|---|
| author | Liene Ozola Dzaner Shengjuler Ruta Galoburda Zanda Kruma Evita Straumite Solvita Kampuse |
| author_facet | Liene Ozola Dzaner Shengjuler Ruta Galoburda Zanda Kruma Evita Straumite Solvita Kampuse |
| author_sort | Liene Ozola |
| collection | DOAJ |
| description | Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphagia (OD) diet, enriched with proteins, fiber and antioxidant vitamins. The suitability of three protein sources—soy protein isolate, whey protein isolate and brown pea protein concentrate—was tested through evaluation of their effect on the rheological properties of protein-enriched plant-based purées for OD diets. Based on the rheological analysis, whey protein was selected for incorporation into the new product formulations. Two prototypes of soups and two prototypes of desserts produced in this study demonstrated acceptable textural properties and high nutritional value. |
| first_indexed | 2024-03-11T09:45:07Z |
| format | Article |
| id | doaj.art-90490a560d904025877aa83f250eb79d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:07Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-90490a560d904025877aa83f250eb79d2023-11-16T16:39:55ZengMDPI AGFoods2304-81582023-01-0112347410.3390/foods12030474Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia DietLiene Ozola0Dzaner Shengjuler1Ruta Galoburda2Zanda Kruma3Evita Straumite4Solvita Kampuse5Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaPatients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphagia (OD) diet, enriched with proteins, fiber and antioxidant vitamins. The suitability of three protein sources—soy protein isolate, whey protein isolate and brown pea protein concentrate—was tested through evaluation of their effect on the rheological properties of protein-enriched plant-based purées for OD diets. Based on the rheological analysis, whey protein was selected for incorporation into the new product formulations. Two prototypes of soups and two prototypes of desserts produced in this study demonstrated acceptable textural properties and high nutritional value.https://www.mdpi.com/2304-8158/12/3/474viscosityconsistencytextureswallowing disorderproteinsnutritive value |
| spellingShingle | Liene Ozola Dzaner Shengjuler Ruta Galoburda Zanda Kruma Evita Straumite Solvita Kampuse Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet Foods viscosity consistency texture swallowing disorder proteins nutritive value |
| title | Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet |
| title_full | Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet |
| title_fullStr | Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet |
| title_full_unstemmed | Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet |
| title_short | Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet |
| title_sort | development and characteristics of plant based product prototypes for oro pharyngeal dysphagia diet |
| topic | viscosity consistency texture swallowing disorder proteins nutritive value |
| url | https://www.mdpi.com/2304-8158/12/3/474 |
| work_keys_str_mv | AT lieneozola developmentandcharacteristicsofplantbasedproductprototypesfororopharyngealdysphagiadiet AT dzanershengjuler developmentandcharacteristicsofplantbasedproductprototypesfororopharyngealdysphagiadiet AT rutagaloburda developmentandcharacteristicsofplantbasedproductprototypesfororopharyngealdysphagiadiet AT zandakruma developmentandcharacteristicsofplantbasedproductprototypesfororopharyngealdysphagiadiet AT evitastraumite developmentandcharacteristicsofplantbasedproductprototypesfororopharyngealdysphagiadiet AT solvitakampuse developmentandcharacteristicsofplantbasedproductprototypesfororopharyngealdysphagiadiet |