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Research Article | Open Access

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

María Cartagenaa,b,c,, Larisa Giuraa,b,d, Diana Ansorenaa,b,c( ), Iciar Astiasarana,b,c
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona 31008, Spain
Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, Pamplona 31008, Spain
Instituto de Investigación Sanitaria de Navarra, IDISNA, C/Irunlarrea s/n, Pamplona 31008, Spain
National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, San Adrian

Peer review under responsibility of Tsinghua University Press.

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Abstract

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

Keywords

MalnutritionTexture-modified-foodHydrocolloidsViscoelastic propertiesFood texture

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Food Science and Human Wellness
Volume 13 Issue 1,
January 2024
Pages 462-471
DOI: 10.26599/FSHW.2022.9250040
Cite this article:
Cartagena M, Giura L, Ansorena D, et al. A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage. Food Science and Human Wellness, 2024, 13(1): 462-471. https://doi.org/10.26599/FSHW.2022.9250040

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Received: 10 May 2022
Revised: 08 July 2022
Accepted: 18 August 2022
Published: 01 June 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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