Improving the swallowability of representative foods for the elderly and people with dysphagia
Xingbang Qiu,
Min Zhong,
Wenhu Xu
Abstract:It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within… Show more
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