Preparation and characterization of sago/iota-carrageenan microgels as food thickener in texture modified food

Abstract

An increasing number of older populations with swallowing difficulties need specialized diets with easy-to-chew and safe swallowing characteristics. Texture modification using a thickener is usually used to obtain the desired texture, which helps in lowering the risk of aspiration. Microgels usage to modify the texture and rheology of liquid and pureed foods has been an area of interest in the food industry for many years. Therefore, this study aimed to produce sago starch and ι-carrageenan based microgels with functionality as food thickeners. Different concentrations of ι-carrageenan (25%, 50% and 75%) were added into sago starch dispersion and then fabricated using ultrasound treatment followed by spray drying process. A commercial dysphagia thickener that is normally used at medical institutions and nursing homes was also included as a reference. Microgels with increasing ι-carrageenan concentration showed variation in behaviours during rheological and textural measurements. Rheological tests revealed that sago/ι-carrageenan microgels exhibited a predominant elastic behaviour, with G′>G″ within the frequency range. Texture profile analysis (TPA) suggested that the sample with 2.0 g of sago starch and 2.0 g ι-carrageenan, MS50, produced samples with similar hardness, springiness, and cohesiveness to the reference sample. Overall, sago/ι-carrageenan microgels have shown a potential to be used as an alternative thickener as it provides low adhesiveness and more elastic behaviour which is considered safe-to-swallow food, especially for elderly with swallowing difficulties.