Research Media
33 views • Mar 15, 2017
Chapters
Intro
Intro
0:00
Intro
0:00
Contribution and Originality: This study contributes in the existing literature of texture modified food for patients with dysphagia. This study investigates the possibility of using taploca and sago starch as the source of food thickener, to replace the use of commercial thickener, which normally marketed at a higher price.
Contribution and Originality: This study contributes in the existing literature of texture modified food for patients with dysphagia. This study investigates the possibility of using taploca and sago starch as the source of food thickener, to replace the use of commercial thickener, which normally marketed at a higher price.
0:31
Rendang, one of popular traditional dish in Malaysia was selected; aim to introduce high protein diet in patient with dysphagia problem. Texture modification was carried out by adding commercial thickener, and later was compared to formulation with addition of tapioca and sago starch as the thickener. Effect of using different types of food thickener, together with different level of starch addition and serving temperature on the rheological properties of developed food were investigated.
Rendang, one of popular traditional dish in Malaysia was selected; aim to introduce high protein diet in patient with dysphagia problem. Texture modification was carried out by adding commercial thickener, and later was compared to formulation with addition of tapioca and sago starch as the thickener. Effect of using different types of food thickener, together with different level of starch addition and serving temperature on the rheological properties of developed food were investigated.
1:26
Tapioca starch could potentially use as cheaper thickener alternative due to its stable structure upon oscillation frequency and temperature increment during theological analysis, when to compared to sago starch. Introduction of chicken rendang puree, thickened with starch potentially help to provide safer food for patients with dysphagia.
Tapioca starch could potentially use as cheaper thickener alternative due to its stable structure upon oscillation frequency and temperature increment during theological analysis, when to compared to sago starch. Introduction of chicken rendang puree, thickened with starch potentially help to provide safer food for patients with dysphagia.
2:30
Transcript
Follow along using the transcript.
Research Media
7.41K subscribers