Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia

Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia

This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GEL) and freeze-thaw cycles (first and second cycle)...

Full description

Bibliographic Details
Main Authors: Chunkamol Panyayong, Khongsak Srikaeo
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Hydrocolloids for Health
Subjects:
Banana blossom
Difficulty swallowing
Dysphagia diet
Hydrocolloid
Vegetable puree
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025923000146

Internet

http://www.sciencedirect.com/science/article/pii/S2667025923000146

Similar Items