Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet
Author:
Giura Larisa12ORCID, Urtasun Leyre1, Astiasaran Iciar2ORCID, Ansorena Diana2ORCID
Affiliation:
1. Centro de Investigación en Nutrición, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, IDISNA—Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, 31008 Pamplona, Spain 2. National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
Abstract
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10–15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management.
Funder
Gobierno de Navarra
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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