Dados do Trabalho

Título

Development of a mixed fruit drink with appropriate fluidity for the elderly population with dysphagia

Introdução

Dysphagia, or difficulty of swallowing, is prevalent among the elderly,
increasing the risk of aspiration pneumonia, malnutrition, and dehydration. The
International Dysphagia Diet Standardization Initiative (IDDSI) provides the
recommended texture and fluidity levels in the diets of dysphagic patients. Liquids are
classified into level 1 - slightly thick, level 2 - mildly thick, and level 3 - moderately thick.
This work aims to develop a mixed fruit beverage to hydrate elderly people, offering
vitamin C, natural antioxidants, and an appropriate fluidity for those with dysphagia.

Material e Métodos

Mango, pineapple and acerola pulps were selected for their nutritional profiles, which
include vitamins, sugars and fibers. In the formulation study, a mixture design was used
to determine the proportions of mango and pineapple pulps, resulting in five different
formulations. The acerola pulp concentration was fixed at 20% in all formulations. The
formulated beverages were characterized for pH, total soluble solids (TSS, °Brix), and
titratable acidity (TA) to ensure regulatory compliance. Phenolic content, carotenoids,
and antioxidant capacity were also evaluated. Sensory acceptance tests were conducted
with untrained consumers to gauge preferences. Furthermore, the IDDSI syringe test for
fluidity was performed.

Resultados e Discussão

The results indicated that acerola pulp showed the highest
antioxidant capacity (190.69 ± 10.84 µmol Trolox/g) and phenolic compounds (48.74 ±
10.78 mg gallic acid/g) among the pulps. Mango pulp stood out for its high β-carotene
content (1220.51 ± 26.78 µg/100g) and soluble solids (10.6 °Brix), providing natural
sweetness and acting as provitamin A. The mixture with 60% mango pulp and 40%
pineapple pulp had higher β-carotene content (1933.21 ± 15.03 µg/100g). Despite no
significant sensory differences, the formulation with the highest overall acceptance - 40%
pineapple and 60% mango - was chosen for its antioxidant capacity (17.53 ± 0.34 µmol
Trolox/g), and phenolic compounds (26.29 ± 1.76 mg gallic acid/g), and for achieving a
moderately thick consistency in the syringe test. The other formulations achieved mildly
thick consistency in the syringe test.

Conclusão

These beverages aim to address nutritional deficiencies and provide a consistency suitable for individuals with dysphagia.