Development of Innovative Ultrasound-Treated Emulsion Gels for its Application in Dysphasia Food
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Dysphagia is an oral disability characterized by swallowing difficulties, aspiration, and choking. The bulk of most prepared foods present a risk for people with dysphagia; hence their diet consists of modified-texture foods. In this study, two emulsion gels formulated with Alkylresorcinols-saponin, and Inulin-Psyllium husk combinations were assessed in the improvement of texture, stability, and enzyme inhibition of food purees. Ultrasound enhanced encapsulation and reduced droplet size to improve emulsion stability. The addition of the emulsion gels improved the consistency and Total Expressible Fluids (TEF) of the puree samples. Enzyme tests showed inhibition of α-amylase, α-glucosidase, and xanthine oxidase by AR-Saponin and Inulin-Husk emulsion gels which transferred to purees, with higher inclusions showing better inhibition. The delay in the activity of these enzymes helps to improve the physicochemical properties of foods during oral processing for people with dysphagia. Therefore, these developed emulsion gels could be beneficial in formulating modified-texture foods.
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Copyright © 2022 the author(s). Theses may be used for non-commercial research, educational, or related academic purposes only. Such uses include personal study, research, scholarship, and teaching. Theses may only be shared by linking to Carleton University Institutional Repository and no part may be used without proper attribution to the author. No part may be used for commercial purposes directly or indirectly via a for-profit platform; no adaptation or derivative works are permitted without consent from the copyright owner.
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- 2022
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luo-developmentofinnovativeultrasoundtreatedemulsion.pdf | 2023-05-05 | Public | Download |