Journal
FOOD BIOSCIENCE
Volume 42, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fbio.2021.101054
Keywords
Texture-modified food; Elderly; Dysphagia; Xanthan gum; Shelf life; Retort processing
Categories
Funding
- Ministry of Higher Education, Malaysia [203. PTEKIND.6711659]
- Universiti Sains Malaysia [304. PTEKIND. 6316288]
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The study revealed that the stability and quality of TMCR samples decreased significantly during storage, but they were still safe for consumption with low level of rancidity. The addition of xanthan gum helped reduce physical and chemical changes, improving the quality and stability of the stored samples.
A ready-to-eat food called texture-modified chicken rendang (TMCR) was developed for consumption of the elderly with dysphagia in Malaysia. Incorporation of xanthan gum as food thickener in retorted TMCR was evaluated monthly over 6 months' period for its shelf-life stability and quality. Throughout storage period, both stability and quality of the TMCR samples had reduced significantly, mainly due to lipid and protein oxidation. However, the absence of aerobic and anaerobic bacteria as well as yeast and mould count indicates that TMCR was safe to be consumed. In addition, the TBARs value was found to be within the acceptable limit (under 1.5 mg MDA/kg) indicating low level of rancidity. Overall, the addition of xanthan gum was able to reduce physical and chemical changes imparted from thermal and oxidation processes which affect both quality and stability of the stored samples.
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