Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach

Abstract

The D - optimal mixture design was used to optimize inclusions of hydrocolloids [carboxy methyl cellulose (CMC) 0-1% w/w, and tapioca starch (TS) 0-1% w/w] to create beef patties as a soft & bite-size food (level 6) according to the international dysphagia Diet Standardisation Initiative (IDDSI) guidelines. The effect of each ingredient and combination, on cooking properties and textural characteristics, were analysed. Results revealed that a combination of CMC and TS helped to improve the cooking yield and texture of beef patties. Optimization of ingredients obtained according to the maximum cooking yield, optimum colour, soft texture as per the IDDSI guidelines. Optimum formulation of patty contained beef 88.57%, CMC 0.89% and TS 0.02% with 0.87 desirability score. The beef patties containing hydrocolloids complied with the IDDSI fork pressure test. This test is recommended as a way to identify soft and bite-size foods for people with dysphagia.

Keywords: CMC; Dysphagia; Meat; Mixture design; Tapioca starch.