Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products
نویسندگان
چکیده
Viscosity-modified diet through thickeners is used as a strategy to circumvent swallowing problems by oropharyngeal dysphagia patients. Most commercial products present xanthan and starch in their formulations, but flaxseed gum (FG) potential thickener for liquid food that provides additional health benefits. FG was mixed either with modified (MS) and/or (XG), varying biopolymers’ concentration according central composite rotational design which rheological colour properties water were the evaluated responses. All formulations showed shear time-independent shear-thinning behaviour, mainly influenced XG MS concentrations. In oscillatory measurements, presented prevailing elastic character attributed XG, despite lower it incorporated, exerted similar influence on this property. However, increase of most significant factor influencing viscosity, also favoured an both viscoelastic moduli G'. Analysis microstructure disclosed different network structures result biopolymers interactions, related behaviour giving insights new management. addition, amount glucose released after vitro digestion compared MS-based thickener. Interestingly, formulation release significantly higher than proposed FG/MS/XG-based formulations. These results open opportunity tailor characteristics systems adding combining natural ingredients, improving technological nutritional properties.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2021
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2020.106257