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 |
| _version_ | 1848868242285658112 |
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| author | Jafri, Nur Iman Saliha Abu Hassan, Nor Nazurah Mohd Adzahan, Noranizan |
| author_facet | Jafri, Nur Iman Saliha Abu Hassan, Nor Nazurah Mohd Adzahan, Noranizan |
| author_sort | Jafri, Nur Iman Saliha |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:49:17Z |
| format | Conference or Workshop Item |
| id | upm-120903 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:49:17Z |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1209032025-10-21T00:47:25Z http://psasir.upm.edu.my/id/eprint/120903/ Impact of high-pressure processing on rheological and physical properties of dysphagia-friendly beverages Jafri, Nur Iman Saliha Abu Hassan, Nor Nazurah Mohd Adzahan, Noranizan 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. Conference or Workshop Item NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/120903/1/120903.pdf Jafri, Nur Iman Saliha and Abu Hassan, Nor Nazurah and Mohd Adzahan, Noranizan Impact of high-pressure processing on rheological and physical properties of dysphagia-friendly beverages. In: 2025 IFT-NPD/EFFoST Nonthermal Processing Workshop, 10 - 13 October 2025, Beijing, China. . (Unpublished) |
| spellingShingle | Jafri, Nur Iman Saliha Abu Hassan, Nor Nazurah Mohd Adzahan, Noranizan Impact of high-pressure processing on rheological and physical properties of dysphagia-friendly beverages |
| title | Impact of high-pressure processing on rheological and physical
properties of dysphagia-friendly beverages |
| title_full | Impact of high-pressure processing on rheological and physical
properties of dysphagia-friendly beverages |
| title_fullStr | Impact of high-pressure processing on rheological and physical
properties of dysphagia-friendly beverages |
| title_full_unstemmed | Impact of high-pressure processing on rheological and physical
properties of dysphagia-friendly beverages |
| title_short | Impact of high-pressure processing on rheological and physical
properties of dysphagia-friendly beverages |
| title_sort | impact of high-pressure processing on rheological and physical
properties of dysphagia-friendly beverages |
| url | http://psasir.upm.edu.my/id/eprint/120903/ http://psasir.upm.edu.my/id/eprint/120903/1/120903.pdf |