Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements
This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. The rheological proper ties of muffin batters formulated using gluten free flours were studied. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. All tests were performed in triplicate and all data were analyzed statistically. In general, gluten free flour reduced the density and increased the acidity of muffin batters. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa flour to rice flour in the muffin batters. A valid correlation between line spread distance and viscosity was observed. The inverse of LST in cm/sec was observed to be close to the viscosity in poise for muffin batters in this study.
FOOD PRODUCTION TECHNOLOGY
S AND REFERENCES 52 TECHNOLOGY AUDIT AND PRODUCTION RESERVES — No 6/3(56), 2020 FOOD PRODUCTION TECHNOLOGY DOI: 10.15587/2706-5448.2020.219560 MATHEMATICAL DESIGN OF BLANGANGE RECIPES FOR HORECA SPHERE AND DETERMINATION OF THEIR QUALITY INDICATORS
Development of a multistage diet for dysphagia.
A multistage dysphagia diet was developed by the nutrition and the speech-language pathology sections of an inpatient rehabilitation unit to meet a growing need for a diet that would allow dysphagic patients to eat safely and to progress to a wider variety of foods as their swallowing function improved. The diet was constructed empirically by evaluating all foods on the hospital menu for ease of swallowing. It consisted of five solid-food stages and two liquid stages; thickened liquids were provided for patients unable to manage regular liquids. Menus that offered patients choices among food items were designed for most stages. During planning and implementation of the diet, special attention was given to food production concerns, education of staff and other caregivers, and development of instructional materials for patients leaving the hospital. The diet met its goals of providing dysphagic patients with a maximum number of foods that could be swallowed safely, maintaining or improving nutritional status, avoiding unnecessary tube feeding, and winning the support of patients and caregivers.