Impact of high-pressure processing on rheological and physical properties of dysphagia-friendly beverages
This study evaluates the effect of High-Pressure Processing (HPP) on the functional and physical properties of thickened beverages formulated for individuals with swallowing difficulties (dysphagia). A fixed blend of xanthan gum, pea protein, and carboxymethyl cellulose was subjected to HPP treatmen...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Online Access: | http://psasir.upm.edu.my/id/eprint/120903/ http://psasir.upm.edu.my/id/eprint/120903/1/120903.pdf |
| Summary: | This study evaluates the effect of High-Pressure Processing (HPP) on the functional and physical properties of thickened beverages formulated for individuals with swallowing difficulties (dysphagia). A fixed blend of xanthan gum, pea protein, and carboxymethyl cellulose was subjected to HPP treatments at 200–600 MPa for 3 min. Rheological properties,
pH, clarity, and total soluble solids were analysed to assess structural stability and flow behaviour. The combination of plant-based protein and hydrocolloids enhanced the physical
properties of all treated formulations. Each formulation consistently met the IDDSI Level 3 criteria, ensuring safe swallowing for individuals with dysphagia. Notably, treatment at 600 MPa resulted in improved clarity (p<0.05) and a slight reduction in viscosity (p>0.05), while still maintaining the target consistency range. These findings demonstrate HPP as a
promising non-thermal method for producing dysphagia-friendly beverages, underscoring the synergistic effect of pea protein and xanthan gum in texture-modified formulations. |
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