Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree

Abstract

The impact of adding chia seed mucilage (CSM) as alternative to common thickeners, such as modified starch (MS), in a texture-modified chicken and vegetables puree and their effect on technological, sensory, and in vitro digestibility properties were evaluated and compared. The thickened purees showed weak gel behaviour with good oral consistency, but MS puree was less accepted than CSM regarding the oral adhesiveness. CSM purees presented the highest consistency and viscosity during the oral processing, which would facilitate a safe swallowing process. Its flow behaviour was scarcely affected by the conditions of simulated oral and gastric phases. Protein digestibility was not compromised, whereas the digestion rate of starch in CSM was lower than that of MS. These results demonstrate the feasibility of tailoring the technological, sensory, and digestibility properties of purees by adding different thickeners, and the suitability of CSM to be used in dysphagia-oriented products.

Keywords

• Dysphagia
• Thickeners
• Rheology
• Sensory analysis
• In vitro digestion