Strategies for the development of food products oriented to people with dysphagia

Foods developed for people with dysphagia should have specific rheological/textural characteristics and high nutritional value in order to avoid aspiration, chocking or malnutrition problems in these patients. The objective of this project was to design and develop appropriate food products for peop...

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Detalhes bibliográficos
Autor: Giura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306ab
Formato: tesis doctoral
Fecha de publicación:2023
País:España
Recursos:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/68057
Acesso em linha:https://hdl.handle.net/10171/68057
Access Level:acceso abierto
Palavra-chave:Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Dysphagia
Food products
Texture-modified foods
Texture modification techniques
Disfagia
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spelling Strategies for the development of food products oriented to people with dysphagiaGiura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306abMaterias Investigacion::Ciencias de la Salud::Nutrición y dietéticaDysphagiaFood productsTexture-modified foodsTexture modification techniquesDisfagiaFoods developed for people with dysphagia should have specific rheological/textural characteristics and high nutritional value in order to avoid aspiration, chocking or malnutrition problems in these patients. The objective of this project was to design and develop appropriate food products for people with swallowing difficulties. Various protein-enriched vegetable purees and one cacao dessert were developed. To improve nutritional aspects of these foods, different protein sources and microalgae were used. For the texture optimization, gum-based hydrocolloids (guar gum, tara gum, xanthan gum, and carboxymethylcellulose) and high-pressure processing (HPP) were applied. All the developed products showed a shear thinning behavior with apparent viscosity values meeting the target value (>1750 mPa.s). Moreover, tan 948; values were between 0 and 1, meeting the weak gel structure which is needed in dysphagia foods. The effect of freezing on rheological/textural properties of ten formulations with protein (casein and pea protein) and hydrocolloids was investigated. Vegetable purees enriched with casein exhibit better post-freezing rheological stability compared to pea protein-enriched ones. Comparative research demonstrates that xanthan gum exhibits greater stability compared to other hydrocolloids in frozen vegetable purees. Regarding HPP treatment, a weak gel structure was formed in the cocoa dessert rich in protein becoming from liquid to semisolid, giving to the product an adequate texture for dysphagia. Additionally, to compare the use of hydrocolloid (xanthan gum) and HPP technology the rheological/textural properties of a vegetable puree with lentil protein were analyzed. The results revealed that HPP treatment and XG are good strategies for developing dysphagia foods. While HPP treatment gave rise to a clean label product with an extended shelf-life, higher G and firmness, samples with xanthan gum showed higher elasticity, have a reduced cost and are accessible to a large part of the industry. To improve the antioxidant capacity and mineral content of dysphagia foods, three types of Chlorella vulgaris were incorporated in a lentil protein enriched vegetable puree obtaining a high nutritional product with minimal impact on rheological/textural characteristics, and 3D printable.Universidad de NavarraAstiasarán, I. (Iciar)Ansorena-Artieda, D. (Diana)Dadun. Depósito Académico Digital Universidad de Navarra20232023-12-1420232023-12-1420232023-12-1420232023-11-10doctoral thesishttp://purl.org/coar/resource_type/c_db06info:eu-repo/semantics/doctoralThesisapplication/pdfhttps://hdl.handle.net/10171/68057reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/680572026-06-21T12:47:57Z
dc.title.none.fl_str_mv Strategies for the development of food products oriented to people with dysphagia
title Strategies for the development of food products oriented to people with dysphagia
spellingShingle Strategies for the development of food products oriented to people with dysphagia
Giura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306ab
Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Dysphagia
Food products
Texture-modified foods
Texture modification techniques
Disfagia
title_short Strategies for the development of food products oriented to people with dysphagia
title_full Strategies for the development of food products oriented to people with dysphagia
title_fullStr Strategies for the development of food products oriented to people with dysphagia
title_full_unstemmed Strategies for the development of food products oriented to people with dysphagia
title_sort Strategies for the development of food products oriented to people with dysphagia
dc.creator.none.fl_str_mv Giura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306ab
author Giura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306ab
author_facet Giura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306ab
author_role author
dc.contributor.none.fl_str_mv Astiasarán, I. (Iciar)
Ansorena-Artieda, D. (Diana)
Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Dysphagia
Food products
Texture-modified foods
Texture modification techniques
Disfagia
topic Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Dysphagia
Food products
Texture-modified foods
Texture modification techniques
Disfagia
description Foods developed for people with dysphagia should have specific rheological/textural characteristics and high nutritional value in order to avoid aspiration, chocking or malnutrition problems in these patients. The objective of this project was to design and develop appropriate food products for people with swallowing difficulties. Various protein-enriched vegetable purees and one cacao dessert were developed. To improve nutritional aspects of these foods, different protein sources and microalgae were used. For the texture optimization, gum-based hydrocolloids (guar gum, tara gum, xanthan gum, and carboxymethylcellulose) and high-pressure processing (HPP) were applied. All the developed products showed a shear thinning behavior with apparent viscosity values meeting the target value (>1750 mPa.s). Moreover, tan 948; values were between 0 and 1, meeting the weak gel structure which is needed in dysphagia foods. The effect of freezing on rheological/textural properties of ten formulations with protein (casein and pea protein) and hydrocolloids was investigated. Vegetable purees enriched with casein exhibit better post-freezing rheological stability compared to pea protein-enriched ones. Comparative research demonstrates that xanthan gum exhibits greater stability compared to other hydrocolloids in frozen vegetable purees. Regarding HPP treatment, a weak gel structure was formed in the cocoa dessert rich in protein becoming from liquid to semisolid, giving to the product an adequate texture for dysphagia. Additionally, to compare the use of hydrocolloid (xanthan gum) and HPP technology the rheological/textural properties of a vegetable puree with lentil protein were analyzed. The results revealed that HPP treatment and XG are good strategies for developing dysphagia foods. While HPP treatment gave rise to a clean label product with an extended shelf-life, higher G and firmness, samples with xanthan gum showed higher elasticity, have a reduced cost and are accessible to a large part of the industry. To improve the antioxidant capacity and mineral content of dysphagia foods, three types of Chlorella vulgaris were incorporated in a lentil protein enriched vegetable puree obtaining a high nutritional product with minimal impact on rheological/textural characteristics, and 3D printable.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-12-14
2023
2023-12-14
2023
2023-12-14
2023
2023-11-10
dc.type.none.fl_str_mv doctoral thesis
http://purl.org/coar/resource_type/c_db06
dc.type.openaire.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/68057
url https://hdl.handle.net/10171/68057
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad de Navarra
publisher.none.fl_str_mv Universidad de Navarra
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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