Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing

Abstract

Three-dimensional food printing is an emerging application within the realm of 3D printing with the potential of transforming the foods we consume. The technique harbors incredible potential for improving the eating experience of people suffering from dysphagia, an ailment which causes discomfort at the time of swallowing. Patients suffering from this condition have special diets consisting of texture modified foods in the form of timbales, which are often unappetizing. Customizing the appearance of foods to produce realistic looking replicates is well within the capabilities of the technology. For this project, four different formulations were tested to evaluate the potential for them to be reproduced realistically. Three of these (XAB, APOB, and AXPOB) were based out of broccoli puree, while the last one (BOGAX) being a bread based one. Fill optimization tests showed that for the broccoli food inks used, higher quality samples were achieved when using 0% infill, while 25% and 50% yielded formless objects. BOGAX samples at 0% infill were hollow and collapsed under their own weight. At 25% and 50% infill the printed BOGAX samples were similar in appearance. Printability tests showed that the using 1.0mm syringe nozzles increased the printing quality of all broccoli samples, with XAB yielding the most realistic looking printouts. BOGAX samples were printed best with a conical 1.0mm tip. Optimal printing temperatures varied depending on the composition of the broccoli samples. XAB had its optimum printing temperature at 50°C, which lies close to the gelation temperature of agar. Printing above this point reduced the resolution of the samples. Samples with added pea protein (AXPOB and APOB) tolerated higher printing temperatures as their quality remained unchanged both at 25°C and 70°C higher printing tolerance at increased temperatures. Rheological measurements showed that all samples possessed a higher elastic modulus (G’) compared to the viscous modulus (G’’) thus showing that the all food-ink samples behaved in an elastic, solid-like manner which is a desirable trait for bio-inks. The yield stresses for all the broccoli samples were within the ideal range (200-2000 Pa) for printability. However, this was not the case for the bread timbales which had a yield stress of 3245±84.6 Pa. Shear-thinning behavior was displayed by all the food ink samples, especially in the formulations that contained xanthan gum. Texture analyses of broccoli samples confirmed that formulations XAB, APOB and AXPOB were well within the range of food timbales suitable to be consumed by patients with dysphagia.

Popular Abstract

3D-printed texture-modified food for elderly with dysphagia

Dysphagia, or difficulty swallowing, is a problem that affects 68% of the elderly living in nursing homes. In Sweden, 40% of the elderly above 70 years old suffer from this condition. One way of managing this problem is by providing texture-modified foods like timbales to patients. However, such foods are not aesthetically pleasing because they bear little resemblance to ‘real’ food and this leads to loss of appetite, weight loss, and malnutrition. A solution to improving the visual appeal of such foods is to use 3D printing technology.
The aim of this project was to develop realistic looking models of broccoli and kanelbulle (bread) using a 3D printer and texture-modified food gels as printing ink. Frozen broccoli puree (in pellet form) from Findus AB and breadcrumbs were used as the main ingredients for the broccoli and bread (kanelbulle) inks, respectively. Food additives referred to as hydrocolloids were added to modify the texture of the bio-inks. Texture-modification is necessary to produce products that can be safely consumed by patients suffering from dysphagia. The Research Institute of Sweden (RISE) provided three food ink recipes of which two were for broccoli and one was for kanelbulle. A need to modify one of the broccoli recipes arose because of some difficulties encountered when mixing and printing the food ink. This new formulation proved somewhat successful when printed to give a 3D model of broccoli.
An essential part of this project was finding the optimum printing parameters to print these food models. These parameters included printing temperature, size of the printer nozzle and the amount of food ink required to fill a 3D structure of broccoli and kanelbulle. Temperature settings had the most profound impact on the quality of the 3D printed broccoli samples. The major challenge faced in this project was attempting to optimize the printing parameters to produce a printed structure that was both visually appealing and stable. A stable 3D printed object is one that can withstand its form and weight without collapsing after being printed. The 3D printer parameter optimization process was time-consuming and required several trial and error attempts until the desired settings were obtained.
For the 3D printed broccoli and kanelbulle timbales to be deemed suitable for consumption by patients with dysphagia, it was fundamental to perform texture analysis measurements on them. Measurements to detect the hardness and the adhesiveness (stickiness) were performed. These results were then compared to the results obtained from carrying out texture analysis measurements on timbales that are currently in the market. It was observed that the 3D printed timbales were softer and can be deemed safe for consumption by patients with dysphagia.

• author: Wanjiru, Terry and Mattos, Giancarlo Errigo
• supervisor: Damien Motte
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM01 20201
• year: 2020
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: Dysphagia, elderly patients, 3D food printing, texture-modified foods, viscoelastic behavior, food engineering, livsmedelsteknik
• language: English
• id: 9020175
• date added to LUP: 2020-06-25 13:45:48
• date last changed: 2020-06-25 13:45:48