Evaluation of the physicochemical and sensory properties of branched‐chain amino acid‐fortified perilla mousse after retort sterilisation as a dysphagia diet

Summary Dysphagia 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 suit...

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Bibliographic Details
Published in:International journal of food science & technology 2024-10, Vol.59 (10), p.7250-7262
Main Authors: Jeon, Hye‐Ji, Hwang, Su‐Yeong, Shin, Weon‐Sun
Format: Article
Language:English
Subjects:
Acceptance
Amino acids
Branched‐chain amino acid
Chain branching
Color
Diet
Dysphagia
dysphagia diet
easily chewable and swallowable
IDDSI
Malnutrition
Methionine
Nutritive value
Respiratory diseases
retort sterilisation
Sensory properties
Sterilization
Swallowing
Syneresis
Texture
Viscoelasticity
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Summary:Summary Dysphagia 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 determined. The results showed that PM and RPM met IDDSI Levels 3–4. RPM exhibited a redder, darker colour and a firmer texture compared with PM. Moreover, RPM showed no syneresis and maintained high viscoelasticity from 20 °C to 80 °C. Additionally, retort sterilisation increased essential amino acid levels in RPM, and it received high sensory acceptance. This mousse offers a promising option for dysphagia patients, providing enhanced nutritional value with ease of swallowing. Future research should explore the long‐term impacts on dysphagia management. Viscoelasticity of retorted perilla mousse exhibited a minimum value at 55 °C. Retort sterilisation increased the content of BCAAs and other essential amino acids. Sensory panellists rated the overall acceptance score of retorted mousse higher.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17451