Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets

This study optimized the formulation of protein-enriched vegetable purees designed for people with swallowing difficulties and investigated effect different storage conditions (freezing refrigeration) on their nutritional, rheological textural properties. Two proteins (casein pea protein) four hydrocolloids (guar gum, tara xanthan gum carboxymehtylcellulose) were combined behavior analyzed. The formulations a good source protein antioxidants ensuring significant supply (6.1–6.7%) antioxidant capacity (43–53 mg phenolic compounds/100g). addition an optimum amount allowed target “pudding” viscosity to be achieved. containing more affected by freezing, which decrease viscosity, showed weaker internal structure lower firmness after freezing/thawing when compared casein formulations. Samples in general better stability. These results indicate that freezing can alternative preserving casein-enriched puree elaborated difficulties.