A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage

Dysphagia is commonly associated with malnutrition and an increased choking risk. To overcome these complications, food designed for people dysphagia should have appropriate texture a high nutritional value. In this study, six formulations of strawberry dessert enriched in protein (calcium caseinate) fiber (wheat dextrin or inulin) were developed using different hydrocolloids (xanthan gum, carboxymethyl cellulose modified starch) to provide desirable stability. Nutritional value was calculated total phenolic content antioxidant activity the samples analyzed. Back-extrusion test, rheological measurements sensory analysis performed refrigerated frozen characterize their textural viscoelastic properties. The (14.7g/100g) ((7.9-8.7)g/100g) made possible use claims "high protein" fiber". Phytochemicals supplied by strawberries contributed properties dessert. Loss tangent ranged 0.28-0.35 all formulations, indicating weak gel behavior, which could be considered safe swallow. combination xanthan gum seemed less susceptible structural changes during storage. This work provides insights development nutrient-dense that meets requirements dysphagia.