Preparation of easily chewable and swallowable texture-modified Dongchimi

Abstract

This study aimed to develop texture-modified Dongchimi (TMD) that is safe, well-shaped, and easy to chew and swallow. As the fermentation proceeded, the pH decreased, and the total acidity and total number of lactic acid bacteria increased. The hardness of the TMD decreased significantly by more than 96% (p \ 0.05) as compared to that of the control. Significant differences in the hardness and shape were observed between two TMD samples-TMD 1 and TMD 2. Sensory evaluation showed that TMD 1 and TMD 2 were adequate for the elderly people suffering from difficulties in mastication and deglutition. Compared to TMD 1, TMD 2 showed higher values of hardness and swallowness and was more preferred by the elderly. Thus, TMD that is easy to chew and swallow has sufficient competitiveness in food safety, food taste, and food preference.

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

“…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).…”

“…In another study, 12 researchers concluded from instrumental measures that cellulase-treated parsnips could be “ chewable with gums or tongue by the elderly ”, without sensory evaluation. Chun et al 45 studied only hardness although some soft but sticky foods 24 can be difficult and unsafe to swallow. Kim and Joo 46 instrumentally predicted the tenderness of enzyme-treated horse meat and recommended a sensory evaluation for future studies.…”

Food for the elderly based on sensory perception: A review

“…Many researches about aged food mainly focus on the personalizing nutrition in the elderly ( Chwang, 2012 ; Baugreet et al, 2017 ; Arikawa et al, 2020 ; Rusu et al, 2020 ), the flavors strategies to increase food intake ( Henry et al, 2003 ; Laureati et al, 2008 ), food texture properties and texture-modified technologies ( Chen and Lolivret, 2011 ; Eom et al, 2015 , 2018 ; Aguilera and Park, 2016 ; Cichero, 2016 ; Chun et al, 2020 ). However, there is limited comprehensive summary about the sensory properties and acquisition methods of aged food to promote healthy aging.…”

Effect of addition of rice flour and yeast on improving 3D printing of fermented dough

“…Developing easy‐to‐chew foods for the elderly and other special populations is a matter of concern. Through 3D printing, food can be customized to adjust the texture of the food to make it easy to chew (Chun et al, 2020). Furthermore, the 3D printer is easy to operate, and suitable for creating customized food that meets the needs of each consumer group.…”

“…to make it easy to chew (Chun et al, 2020). Furthermore, the 3D printer is easy to operate, and suitable for creating customized food that meets the needs of each consumer group.…”