Evaluation of the physicochemical and sensory properties of branched‐chain amino acid‐fortified perilla mousse after retort sterilisation as a dysphagia diet
Hye‐Ji Jeon,
Su‐Yeong Hwang,
Weon‐Sun Shin
Abstract:SummaryDysphagia and difficulty swallowing, lead to a heightened risk of respiratory disorders and malnutrition. This study aimed to assess the physicochemical and sensory properties of a branched‐chain amino acids‐fortified perilla mousse (PM) and its retorted version (RPM) to determine their suitability for dysphagia patients. PM and RPM were evaluated for texture, colour, free amino acids content, sensory acceptance, and the International Dysphagia Diet Standardisation Initiative (IDDSI) levels were determi… Show more
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