<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>There are approximately 590 million people in the world with swallowing disorders (dysphagia), who need texture-modified foods to ensure nutritional intake on a daily basis. The aim of this research was to create new texture-modified products and to evaluate their bioactive and mineral compound concentration. Nine new products (five desserts and four puree-soups) were developed from plant-based ingredients with addition of a source of protein, canola oil, ascorbic acid, and other ingredients. Obtained samples were vacuum-cooked, sterilised at 115 °C for 5 min and tested for their bioactive compound concentration (total carotene and phenol concentration, and ABTS and DPPH radical scavenging activity), and concentration of seven vitamins and thirteen minerals important in human nutrition. The obtained data showed that bioactive compound concentration varied from sample to sample, which was expected due to the varied ingredients of each product. Mineral compound concentration analysis showed low levels of iodine, molybdenum, and selenium. The vitamin analysis showed traces of vitamin D<sub>3</sub> and low levels of B group vitamins. Overall, the analysed product composition indicated that the natural background of these products is insufficient for ensuring the human body with all of the necessary vitamins and minerals, and the best solution could be the supplementation of these products with complexes of vitamins and minerals.</p>
</abstract>

There are approximately 590 million people in the world with swallowing disorders (dysphagia), who need texture-modified foods to ensure nutritional intake on a daily basis. The aim of this research was to create new texture-modified products and to evaluate their bioactive and mineral compound concentration. Nine new products (five desserts and four puree-soups) were developed from plant-based ingredients with addition of a source of protein, canola oil, ascorbic acid, and other ingredients. Obtained samples were vacuum-cooked, sterilised at 115 °C for 5 min and tested for their bioactive compound concentration (total carotene and phenol concentration, and ABTS and DPPH radical scavenging activity), and concentration of seven vitamins and thirteen minerals important in human nutrition. The obtained data showed that bioactive compound concentration varied from sample to sample, which was expected due to the varied ingredients of each product. Mineral compound concentration analysis showed low levels of iodine, molybdenum, and selenium. The vitamin analysis showed traces of vitamin D3 and low levels of B group vitamins. Overall, the analysed product composition indicated that the natural background of these products is insufficient for ensuring the human body with all of the necessary vitamins and minerals, and the best solution could be the supplementation of these products with complexes of vitamins and minerals.

Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

There are approximately 590 million people in the world with swallowing disorders (dysphagia), who need texture-modified foods to ensure nutritional intake on...

Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients

Pubblicato online: 03 mar 2022

Pagine: 22 - 29

Ricevuto: 22 mar 2021

Accettato: 09 gen 2022

DOI: https://doi.org/10.2478/prolas-2022-0004

Parole chiave
special medical purpose food, bioactive compounds, mineral compounds

© 2022 Solvita Kampuse et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients

Pubblicato online: 03 mar 2022

Pagine: 22 - 29

Ricevuto: 22 mar 2021

Accettato: 09 gen 2022

DOI: https://doi.org/10.2478/prolas-2022-0004

Parole chiavespecial medical purpose food, bioactive compounds, mineral compounds

© 2022 Solvita Kampuse et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
special medical purpose food, bioactive compounds, mineral compounds