Analyses of functional diets formulated for dysphagia patients under international dysphagia diet standardization initiative (IDDSI) level 3 to level 7

Dhillon, Bhavnita; Sodhi, Navdeep Singh; Singh, Dilpreet; Kaur, Amritpal

doi:10.1007/s11694-022-01454-7

Cited by 12 publications

(8 citation statements)

References 30 publications

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“…The DPPH free radical scavenging activity was found to be lying between 16.46% and 92.44% (Table 2). In a study, the DPPH free radical scavenging activity of dysphagia diets formulated under IDDSI levels 3–7 were determined to be ranging between 79.31% and 98.11% (Dhillon et al ., 2022). The lower antioxidant activity in the present study might be due to high moisture content of the liquid diets.…”

Section: Resultsmentioning

confidence: 99%

Physico‐chemical, sensory, antioxidant and electromyographic analyses of functional liquid diets (IDDSI levels 0–2) formulated for dysphagia patients

Sodhi

Dhillon

Kaur

et al. 2022

Int J of Food Sci Tech

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Dysphagia is a symptom that refers to difficulty during the progression of the alimentary bolus from the mouth to the stomach. This may lead to malnutrition and negative effects on quality of life. Doctors and dieticians around the globe are looking for nutritious texture-modified diets which are easier to chew and swallow thus could reduce the risks associated with choking in dysphagia patients. In this study, different functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0-2. The diets were made with incorporation of various fruits and vegetables to enhance their nutritional profile. The formulated liquid diets were analysed for their proximate composition, colour, antioxidant and sensory properties. The formulated liquid diets were high in nutrients and antioxidants. Also, all the formulated products were highly acceptable based on various sensory attributes indicating their potential to be incorporated in the diet plan of dysphagia patients. Electromyography (EMG) study was conducted to acquire myoelectrical activities of both masseter and suprahyoid muscles during oral processing of liquid diets by human subjects. The acquired EMG oral processing parameters significantly (P < 0.05) correlated with ease of swallowing and IDDSI levels. Hence, EMG technique provides in vivo texture evaluation and real-time swallowing patterns and thus can be an effective approach for the formulation of texture-modified diets for dysphagia patients.

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Section: Resultsmentioning

confidence: 99%

Physico‐chemical, sensory, antioxidant and electromyographic analyses of functional liquid diets (IDDSI levels 0–2) formulated for dysphagia patients

Sodhi

Dhillon

Kaur

et al. 2022

Int J of Food Sci Tech

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“…The DPPH radical scavenging activity was measured by the method as described in ref using a spectrophotometer (Hach Lange DR6000 UV–VIS) at 517 nm absorbance. It was calculated by the formula: % inhibition = false( absorbance 0.25em of 0.25em the 0.25em control − absorbance 0.25em of 0.25em the 0.25em sample false) false( absorbance 0.25em of 0.25em the 0.25em control false) × 100 …”

Section: Methodsmentioning

confidence: 99%

“…The DPPH radical scavenging activity was measured by the method as described in ref ( 14 ) using a spectrophotometer (Hach Lange DR6000 UV–VIS) at 517 nm absorbance. It was calculated by the formula: …”

Section: Methodsmentioning

confidence: 99%

Comprehensive Analysis of Physicochemical, Functional, Thermal, and Morphological Properties of Microgreens from Different Botanical Sources

et al. 2023

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Due to the significant increase in global pollution and a corresponding decrease in agricultural land, there is a growing demand for sustainable modes of modern agriculture that can provide nutritious food. In this regard, microgreens are an excellent option as they are loaded with nutrients and can be grown in controlled environments using various vertical farming approaches. Microgreens are salad crops that mature within 15−20 days, and they have tender leaves with an abundant nutritive value. Therefore, this study aims to explore the physicochemical, technofunctional, functional, thermal, and morphological characteristics of four botanical varieties of microgreens, including carrot (Daucus carota), spinach (Spinacia oleracea), bathua (Chenopodium album), and Bengal gram (Cicer arietinum), which are known for their exceptional nutritional benefits. Among the four botanical varieties of microgreens studied, bathua microgreens demonstrated the highest protein content (3.40%), water holding capacity (1.58 g/g), emulsion activity (56.37%), and emulsion stability (53.72%). On the other hand, Bengal gram microgreens had the highest total phenolic content (32.2 mg GAE/g), total flavonoid content (7.57 mg QE/100 g), and DPPH activity (90.60%). Fourier transform infrared spectroscopy analysis of all microgreens revealed the presence of alkanes, amines, and alcohols. Moreover, X-ray diffraction analysis indicated low crystallinity and high amorphousness in the microgreens. Particle size analysis showed that the median, modal, and mean sizes of the microgreens ranged from 110.327 to 952.393, 331.06 to 857.773, and 97.567 to 406.037 μm, respectively. As per the observations of the results, specific types of microgreens can be utilized as an ingredient in food processing industry, including bakery, confectionery, and more, making them a promising nutritive additive for consumers. This study sheds light on various food-based analytical parameters and offers a foundation for future research to fully harness the potential of microgreens as a novel and sustainable food source, benefiting both the industry and consumers alike.

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“…Based on Table 1 1,38,40,43–45,58 and Table 2 56,57 , potentially acceptable food textures amongst the elderly and individuals suffering from dysphagia include soft, crumbly, and moist, smooth, tender, creamy, ease to form a bolus, ease to swallow or manipulate, cohesive, high tan δ (the ratio of the viscous/loss ( G ″) to elastic/storage response ( G ′) of a viscoelastic food material), high water holding capacity, low adhesiveness, low frictional co-efficient/high lubricity, and low fracture forces. Specific texture properties also depend on the food type (liquid or solid).…”

Section: Food Texture In Altered Oral Functionmentioning

confidence: 99%

“…They avoid hard-tochew foods, such as meats, vegetables, nuts, and hard fruits. 47,57,96 An orally manageable, nutrient-dense, texturemodified diet is necessary for good health and improved quality of life. 97 However, there are still challenges in research towards meeting the textural and nutritional needs of individuals with limited OPC, and solutions must be sought.…”

Section: Existing Gaps and Potential Solutionsmentioning

confidence: 99%

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

2023

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Analyses of functional diets formulated for dysphagia patients under international dysphagia diet standardization initiative (IDDSI) level 3 to level 7

Cited by 12 publications

References 30 publications

Physico‐chemical, sensory, antioxidant and electromyographic analyses of functional liquid diets (IDDSI levels 0–2) formulated for dysphagia patients

Physico‐chemical, sensory, antioxidant and electromyographic analyses of functional liquid diets (IDDSI levels 0–2) formulated for dysphagia patients

Comprehensive Analysis of Physicochemical, Functional, Thermal, and Morphological Properties of Microgreens from Different Botanical Sources

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

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