Potato cubes for the elderly with dysphagia designed through freeze-thaw impregnation technique: Effect of enzymatic hydrolysis

Abstract

This study aimed to evaluate the effects of enzymatic hydrolysis on the chewing and swallowing properties of potato cubes using a freeze-thaw impregnation technique. The texture properties, microstructure, rheological properties, and suitability as a dysphagia diet of the potato cubes after enzymatic hydrolysis were studied. The results indicated that pectinase reduced the texture of the potato cubes more than cellulase and α-amylase. Pectinase hydrolysis could improve the safety of potato cubes as food for the elderly. Pectinase improved the stability of the mashed potatoes by increasing their viscosity and elastic modulus after chewing, thus improving their swallowing properties. The concentration at 200 U/mL and the hydrolysis time at 60 min were the best hydrolysis condition for pectinase to make dysphagia-suitable potato cubes. This study provides insights into the development of potato-based foods that can be used as dysphagia diet for the elderly.