Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups

Abstract

This work aimed to evaluate colour, texture, flow, and viscoelastic properties of texture-modified chicken and vegetables soups for dysphagic people, as well as their characteristics during simulated oral processing. The use of chia seed mucilage (CSM) as an alternative texturing agent for dysphagia, the influence of temperature, the effect of saliva during the simulated oral processing of samples, and the sensory acceptance of samples were also studied. Modified starch (MS), guar gum (GG), and CSM were used to modify samples texture at two consistency levels: honey-like and pudding-like consistencies. MS and CSM soups presented higher elasticity and resistance to deformation than GG samples, being considered safer to swallow by dysphagic patients. Addition of saliva caused remarkable changes in samples’ consistency, adhesiveness, and apparent viscosity. Moreover, the use of CSM did not modify the swallowing properties of samples. These results confirm the feasibility of using CSM as a novel texturing agent for dysphagia management, and represent an advance in developing dysphagia-oriented products by tailoring their textural, rheological, viscoelastic, and sensory characteristics, as well as their properties during the oral processing.