Finding the best food products for someone having difficulty or discomfort in swallowing, a common problem in older adults, can be tough. Some products on the market are too sticky, making them difficult to chew and swallow, while others are low in protein but loaded with added sugars, which can contribute to health problems if frequently consumed.
To fill the gap, “The jelly pudding we created is a texture-modified diet, making it easy to chew and swallow. So, it potentially reduces the risk of choking or aspirating food. It can be a safe food option for older adults with dysphagia,” says Asst Prof Varanya Techasukthavorn, who leads a research team from the Department of Nutrition and Dietetics at Chulalongkorn University’s Faculty of Allied Health Sciences.
Asst Prof Varanya Techasukthavorn//Photo courtesy of Chulalongkorn University’s Faculty of Allied Health Sciences.
Dysphagia is the term that is used to describe difficulty swallowing. The lecturer explains that the condition can be caused by physical changes in the throat or esophagus as people age. The aging process also causes changes and deterioration in the function of the salivary glands.
“When the mouth doesn’t produce enough saliva, the elderly may suffer from cracked lips, dry mouth and difficulty swallowing. This can make them eat less, which can lead to malnutrition and other health problems,” she says.
The development of this special jelly by a doctor followed the creation of 46 specialized menus. These menus became the foundation for Thailand’s first cookbook for caregivers, specifically designed for the elderly and individuals with swallowing issues.
Based on the International Dysphagia Diet Standardization Initiative (IDDSI), the book features 46 nutritious recipes for soft or mashed foods, aiming to help older adults and patients with brain and neurological conditions train their swallowing and maintain health.
“We have worked closely with groups of patients in hospitals. We listen to their eating, chewing and swallowing problems and try to create foods that are easy-to-consume, easy-to-chew and easy-to-swallow, enabling them to enjoy their meals and stay well,” says Varanya, who gives priority to researching and developing innovative foods for the elderly and individuals with swallowing difficulties.
Recently, the texture-modified diet project was awarded a bronze medal at the 50th International Exhibition of Inventions Geneva in April and from the Prize of Malaysia delegation.
Available in two flavors, banana and strawberry, this award-winning dessert is expected to be launched on the market in October. A Bangkok-based nutritional supplement company is responsible for producing and marketing the product.
A low-calorie, high-protein soft treat
The texture of the jelly pudding is unlike any other on the market, Varanya notes. It has a spoon-thick consistency, making it easier for the elderly to chew and swallow.
“The jelly can sit firmly on a spoon. It can be gently mashed, making it so soft that the elderly can eat it easily even without teeth,” she says.
The pudding is packed with protein but low in calories. A 66-g serving of the dessert contains about 80 calories of energy and provides 7g of protein, which is equivalent to that of a standard chicken egg.
“It can be a quick, easy breakfast treat. Or you can easily eat it for a mid-afternoon snack. Two servings of the dessert per day can contribute to your daily protein intake,” Varanya says.
Two servings of the jelly pudding contain about 14g of protein, representing about 23.3% of daily protein needs for an older adult weighing 50kg, who should consume 60g of protein per day.
According to experts, older adults should consume 1.2g of protein per kg of body weight.
Dietician Varanya recommends the elderly consume sufficient protein, which can help preserve muscle mass and strength to maintain a certain quality of life.
“Protein needs are very important for older adults. Inadequate intake can cause malnutrition and muscle loss, which may increase the risk of falling,” she says.
She notes that the jelly pudding has a low glycemic index value, meaning that it will not quickly spike glucose levels.
“It can be a good option for diabetics who need to control sugar in their blood,” she says.
In addition to the elderly and diabetics, the jelly pudding would be perfect for individuals with other eating challenges like those who have recently had their teeth or wisdom teeth removed, which causes difficulty chewing; cancer patients who need protein supplements and individuals looking to increase their protein intake.
The science behind the dessert
The jelly pudding is more than just nutritious, soft treat. It’s an innovative food that is specially prepared to be easily consumed for the elderly and people with swallowing difficulties.
Varanya says her team conducted experimentation on food texture modification and nutritional enhancement in the laboratory to improve the quality and safety of the food product. It also worked to adjust ingredients, improve flavors and examine the texture.
“We added some special whey protein isolate to the pudding formula to enrich the diet and used modified cassava starch with glucose polymer molecules to lower the glycemic index value of the carb. We optimized the texture by mixing some carrageenan and other gelling agents,” she says, explaining that the whey protein isolate is a very pure and easily digestible form of protein.
The jelly pudding product underwent oral tribology testing for food texture and mouthfeel by the National Metal and Materials Technology Center (MTEC), National Science and Technology Development Agency (NSTDA).
An acceptance test involving 30 older volunteers was carried out to observe the levels of perception and find out whether the modified texture was easy for them to swallow. It also measured their likes and dislikes as well as determined what flavors would best appeal to their taste buds.
“Initially, we created many flavors – Yuzu Orange, classic chocolate, vanilla, banana and strawberry and asked them to taste and give feedback. We found that their favorites were banana and strawberry,” Varanya says.
The procedure was intended to figure out how the subjects sense the whey protein isolate as the supplement can be mildly bitter in taste, she notes.
“We found that they didn’t taste any bitterness,” she says.
Meanwhile, advanced production technology was employed to ensure quality, safety and efficiency. According to her, the product can be kept at room temperature for up to 6 months.
A team of researchers from Khon Kaen University’s Faculty of Medicine plans to carry out a study to evaluate the effectiveness of the high-protein jelly pudding in increasing muscle mass in the elderly.
The product is now undergoing monitoring for color consistency, one of the most important factors that gives consumers an immediate perception of taste and flavor.
“What we’ve done is to ensure that the product we developed is safe to swallow, nutritious, tasty and satisfying,” she says, adding that it took more than a year of research and development to introduce this healthy, soft jelly pudding.
