Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour
Viktorija Eisinaitė, Ina Jasutienė, Rimantė Vinauskienė, Daiva Leskauskaitė
Abstract
Summary The aim of the study was to design composition of the bigels with required rheological properties that responds the needs of the dysphagia patients. Bigels were prepared with carnauba wax and different collagen concentrations in the hydrogel phase (40, 60%) as well as by changing oleogel to hydrogel ratio from 40:60 to 60:40. The stability, physical and rheological properties of obtained bigels were evaluated after their preparation and after 14 days storage. All obtained bigels were stable without phase separation and had a pleasant taste and good mouth‐feel, exept bigels with the higher oleogel fraction. Viscosity values at 50 s −1 divided formulated bigels into two groups: honey‐like and spoon thick. An increase of oleogel fraction caused an increase in the consistency index and elastic modulus. Higher firmness and cohesiveness values were obtained in the samples with the higher collagen concentration. It was also obtained that all rheological parameters increased after 14 days of storage. The present work develops a novel bigel‐based product with strong shear‐thinning behaviour and high protein concentration (16–36%). It is believed that such product could not only ensure the safe swallowing process but also reduce the risk of malnutrition development.