Nutritional, functional and sensory analysis of millet porridge using maltodextrin starch for dysphagia

Abstract

The study focuses on evaluation of nutritional, viscous, osmolality and textural parameters of Barnyard Millet with addition of different concentration (0.5%,1%,1.5%, 2%,2.5%, 3%, 3.5% and 4% of total weight of ingredients) of thickeners (Potato and Rice Starch) for the condition of dysphagia considering NDD (National Dysphagia Diet) parameters. Macro-nutrients of the porridge, giving optimum nutrition for the patient, help maintain nutritional intake, and prevent malnutrition. The control sample's nutrient composition is low than the millet porridge prepared with the thickeners' different concentrations. Variation in Viscosity based on the concept of rheology or flow of porridge is seen due to variation in starch gelatinization with differences in the grit size. Thickness related attributes included perceived Viscosity, ease of manipulation, and ease of swallowing. Osmolality understands the number of particles of a porridge per kilogram of solvent (mmol/kg), helping us understand the patient's flow. Textural parameters of thickened porridge, analyzed using the Single Cycle Penetration test, were increased with increased concentration of the thickener used with one drop in the middle. Overall, 1% Starch porridge is nutritionally adequate and can be swallowed with ease for a dysphagia patient. Key words: Dysphagia, Porridge, Millet, Barnyard, Functional Analysis, Thickened Liquid.