Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients
Arianna Dick, Bhesh Bhandari, Sangeeta Prakash
Abstract
The printability and textural attributes of cooked beef pastes with xanthan gum (XG), guar gum (GG), k-carrageenan (KC), and locust bean gum (LB) added individually or as blends (50:50 ratios) in concentrations of 0.5% and 1% were analysed. Pastes with ease of extrusion displayed viscosities at rest ranging from 108±11 Pa.s to 350±26 Pa.s and viscosities at the estimated shear of extrusion (~50/s) of about 4.3 ± 0.1 Pa.s to 11.6 ± 0.3 Pa.s. Samples with higher 3D printing dimensional deviation showed increasing phase angles across frequencies, reaching 21.3 ± 0.8° and 23±1° and denoting less shape stability over time. In contrast, those with minimal or negligible deviation displayed either constant or decreased phase angles with values ranging between 13.2 ± 0.2° and 17.4 ± 0.7° In addition, the textural attributes by Texture Profile Analysis (TPA) and the International Dysphagia Diet Standardisation Initiative (IDDSI) testing methods suggested the application of the different formulations as modified-texture foods, potentially categorising into levels 5, 6 and 7 of the IDDSI framework.