312: Development of a Thickenable Rice Flour Beverage With Chromium-Rich Vegetable Powder for Patients With Dysphagia

Introduction

In Taiwan, approximately 21.8% of seniors aged 65 and older frequently experience choking during meals. Impaired chewing and swallowing functions increase the risk of aspiration pneumonia in the elderly. This study aims to develop a thickened beverage supplemented with chromium-enriched vegetables to assist elderly individuals with dysphagia, improving the convenience of nutritional intake.

Methods

Brown rice flour and black brown rice flour were prepared as brewing powder, processed into rice-flavored grains using a high-temperature and high-pressure expansion machine, then ground and sieved. Komatsuna vegetable powder was dried and crushed before being incorporated. The final formulation consisted of 25.5 g of mixed rice flour, with a ratio of brown rice flour to black brown rice flour to Komatsuna powder of 2:3:0.1, and vacuum-sealed for storage. The beverage was prepared using 150 ml or 200 ml of boiling water, following IDDSI-recommended levels 1 and 3 for the syringe flow test and texture analysis. Storage tests over two months at room temperature assessed color (L*a*b*), moisture content, water activity, microbial load (total bacterial count, mold, and yeast), and pH.

Results

Using 10 g of brown rice, 15 g of black brown rice, and 0.5 g of vegetable powder provided optimal flowability under IDDSI levels 1 (slightly thick) and 3 (moderately thick) when prepared with 150 ml and 200 ml of boiling water. The final product stored for 58 days maintained acceptable moisture content (7.71%), water activity (0.44), and pH (6.04), with no significant microbial growth (P > 0.05). The viscosity of the 150 ml preparation (26.60 g/s) and 200 ml preparation (-7.96 g/s) differed significantly (p < 0.05) but remained stable during storage, confirming that heat sterilization did not adversely affect thickening properties.

Significance

This thickened beverage formulation demonstrates consistent quality over storage and meets IDDSI guidelines for texture-modified fluids. Compared to commercial thickening agents, this product offers a more natural and convenient nutritional option for elderly individuals with dysphagia.

Authors: Ying-Hsuan Hsiang, Yu-Ting Rao, Sheng-Wen Yu, Hsin-Yun Hsu