Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses

• Published in: Food research international 2025-02, Vol.201, p.115534, Article 115534
• Main Authors: Zhang, Weidong, Ye, Xiaomei, Zhao, Junwei, Song, Jiajun, Jiao, Jilan, Ou, Xiaoyan, Xie, Jianhua
• Format: Article
• Language: English
• Subjects: Anthocyanins; Food mass; IDDSI; Rheological property; Viscosity
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2024.115534

[Display omitted] •Purple red rice bran anthocyanins reduced the hardness and chewiness of food masses.•The changes in the viscosity and rheological properties of the food masses were closely related to their microstructure.•The food masses with 2% anthocyanins appeared to be more suitable for ingestion by dysphagia populations. The decline in physiological functions caused by aging increases the prevalence of dysphagia. Anthocyanins play a dual role in enhancing the nutrition of the food and influencing its swallowing properties. The objective of this study was to investigate the impact of anthocyanins from purple red rice bran on the viscosity, rheological and textural properties, and IDDSI classification of rice starch-based dysphagia food masses.The results showed that anthocyanins increased the peak viscosity (PV) and contributed to amylose leaching from the food masses. In contrast, the addition of 1% and 2% anthocyanins inhibited the retrogradation and recrystallization of starch, which resulted in a reduction in the final viscosity (FV) of the food masses. The presence of anthocyanins (0.5%) also could increase the storage/loss modulus of the food masses, while the addition of 1.0% and 2.0% anthocyanins showed the opposite trend. In addition, purple red rice bran anthocyanins reduced textural parameters such as hardness and chewiness of the food masses. All four prepared food masses were classified as level 4 (Pureed) in the IDDSI framework, and the food masses with 2% anthocyanins appeared to be more suitable for ingestion by dysphagia populations, with lower viscosity and less sticky retention on the spoon. These results offer a theoretical foundation for designing innovative and functional dysphagia foods.