Ease of swallowing potato paste in people with dysphagia: effect of potato variety

In this study, we compared the texture of four varieties potato paste (potato, sweet potato, taro and yam) with 80% moisture content to clarify most suitable for use by elderly persons dysphagia. Taro was found have greater softness less stickiness, approximating those commercially available care foods, better cohesiveness in oral cavity other varieties. The results suggested that starch is gelatinized slowly when whole heated, without breakdown granules, contains water-soluble proteins higher thermal stability than varieties, had mucilage loss as a result heating. Thus, it concluded can be used meal ingredient, serving both source nutrition dietary supplement assists swallowing.