Dysphagia is a disorder of swallowing that involves difficulty or even impossibility of swallowing fluids, solids (or semi-solids), and can occur at any stage of swallowing, ie the oral, pharyngeal or esophageal phases. The disease affects approximately 8% of the world's population. Consequences of this disease include decreased oral consumption and malnutrition, decreased fluid intake and dehydration, lung infection (Penumonia), suffocation and increased risk of death. Dysphagia patients often have inadequate calorie intake and are at greater risk for malnutrition. Therefore, to minimize the complications of dysphagia, tissue-corrected foods with easy chewing and concentrated fluids should be used to slow down the swallowing process, and to help these patients swallow more safely and efficiently. In this study, in order to modify the texture of the beneficial apple drink according to the needs of dysphagia patients, from the gellan gum in concentrations of 0.045, 0.046, 0.047, 0.048, 0.049 and 0.050% as a thickener and It was used to improve the viscosity of the drink to reach IDDSI levels 1 and 2. Since most people with dysphagia are elderly and the preva‎lence of diseases such as diabetes and constipation is higher in the elderly. As a result, stevia with 3% brix at a rate of 1 ml was used as a sweetener and sucrose substitute, and the prebiotic inulin with a concentration of 3.5% was used as a substance with beneficial effects on health and relief of constipation in the elderly. Based on the findings of this study, gellan gum in apple drink at concentrations of 0.045-0477 and 0.048-0.050 produced viscosity of levels 1 and 2 of the drink according to IDDSI standard, respectively. The effect of gellan, inulin and stevia gum concentrations on rheological, physicochemical and sensory properties of apple drink was also investigated. As expected, dysphagia apple drinks with different concentrations of gellan gum showed non-Newtonian and time-independent behavior. Also, the results showed that inulin and stevia in the concentrations used (3.5 and 1%) had an effect on They did not have the rheological properties of the drink. In order to eva‎luate the stability of the product, dysphagia apple drink was stored at ice temperature for 15 days and its physicochemical properties (acidity, pH, soluble solids, color, sediment percentage and biphasic) were investigated. The results showed that storage of apple drink during 15 days of refrigeration had no significant effect on the physicochemical properties of dysphagia apple drink. But inulin slightly increased brix and gellan increased the pH of dysphagia apple drink compared to control apple drink.

علي نصيرپور، مهدي فرهودي

ناصر همدمي، مهرنوش جعفري