Effects of isolated pea protein on honeyed red ginseng manufactured by 3D printing for patients with dysphagia
Jiyoon Kim, Jung Soo Kim, Jeong‐Ho Lim, Kwang‐Deog Moon
Abstract
Honeyed red ginseng (HRG), dried (water content of <150 g/kg) by boiling-downed fresh ginseng in honey, is a popular functional food for older adults; however, HRG has a gummy texture. The prevalence of dysphagia is on the rise, correlating with the growing elderly population. The dysphagia diet must be texture-modified to a paste-like consistency, but the paste-like foods can lower appetite and preference. This study aimed to manufacture HRG by 3D printing for patients with dysphagia and investigated the potential of isolated pea protein (IPP) at a ratio of 0, 30, 60, and 90 g/kg based on steamed ginseng. Polysaccharide–protein interaction was observed using SEM, FT–IR, and textural analysis. The addition of IPP increased the storage modulus and shear thinning, and printing parameters (flow rate and speed) were optimized using response surface methodology. The sample of an additional 60 g/kg IPP could be classified by the IDDSI test as a dysphagia diet (level 5; minced and moist) and had the highest sensory similarity to commercial HRGs. These findings provide insights into dessert manufacturing technology for dysphagia patients using 3D printers and propose the potential utility of nutritional and visual enhancement if IPP is used as a thickener.