Abstract：
The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.255, 0.50%, 0.75%, 1.0%, and 2.0%) showed suitability for use in enriching diets of these patients. Porridges were examined using specified tests from the International Dysphagia Diet Standardization Initiative (IDDSI) and National Dysphagia Diet (NDD), and coupled with rheological, textural analyses, in vitro swallowing simulator and sensory analysis performed by a trained panel. Porridges with 0%-0.25% and 0.50%-2.0% XG were classified as IDDSI level 3 and 4, respectively, and apparent viscosities of porridges showed samples with XG displayed shear thinning behavior beneficial for patients with dysphagia. Increasing XG concentrations increased the consistency coefficient and decreased the flow behavior index (p < .05) with positive correlation of XG concentration with textural properties including firmness, consistency, cohesiveness, adhesiveness, and stickiness values. The relationship between instrumental measurements, in vitro and in vivo swallowing behavior showed high correlations with regards to XG concentration (r = .995). The findings indicate Riceberry porridges containing XG have significantly improved textural properties over those without XG for patients with dysphagia.
摘要：
全球吞咽困难的发病率和患病率逐年增加，需要改变食物质地以避免营养不良。脱水,或严重的并发症。用蛋白质水解物(1.5%)强化的浆果粥，生物钙（589毫克），并用不同浓度的黄原胶（XG）（0％，0.255,0.50%,0.75%,1.0%，和2.0％）显示适合用于丰富这些患者的饮食。使用国际吞咽困难饮食标准化计划（IDDSI）和国家吞咽困难饮食（NDD）的指定测试检查了粥，再加上流变学，纹理分析，由受过训练的小组进行体外吞咽模拟器和感官分析。含0%-0.25%和0.50%-2.0%XG的粥分别被归类为IDDSI3级和4级，粥的表观粘度显示具有XG的样品显示出对吞咽困难患者有益的剪切变稀行为。增加XG浓度增加了稠度系数并降低了流动行为指数（p<.05），XG浓度与质地性质（包括硬度）呈正相关。一致性,凝聚力,粘附性,和粘性值。仪器测量之间的关系，体外和体内吞咽行为与XG浓度高度相关（r=.995）。研究结果表明，对于吞咽困难的患者，含有XG的Riceberry粥的质地特性明显优于不含XG的粥。
